Introduction

These Bouchon Pumpkin Muffins are a delightful way to celebrate pumpkin season. Moist and warmly spiced, they feature a crunchy pumpkin seed streusel topping that adds the perfect texture contrast. Ideal for breakfast or a cozy snack, these muffins are sure to become a fall favorite.

Bouchon Pumpkin Muffins with Pumpkin Streusel Recipe - Recipe Image

Ingredients

1 & 1/2 cups all-purpose flour
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp nutmeg
1 pinch allspice
1 tsp salt
1 cup granulated sugar
1/2 cup canola oil
3/4 cup canned pumpkin
2 large eggs
1/4 cup + 2 tbsp all-purpose flour (for streusel)
1/4 cup granulated sugar (for streusel)
1/3 cup pumpkin seeds (unroasted, unsalted)
1/4 tsp salt (for streusel)
3 & 1/4 tbsp butter (1.75 oz)

Instructions

Step 1: In a medium bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, allspice, and salt. Mix well and set aside.
Step 2: In a stand mixer bowl, combine the sugar and canola oil. Mix on low speed for about 1 minute.
Step 3: Add the pumpkin puree to the sugar and oil mixture, mixing for another minute until smooth.
Step 4: Add the eggs one at a time, mixing for 15 seconds after each addition.
Step 5: Gradually add the dry ingredients to the wet mixture in two increments, mixing just until the flour disappears.
Step 6: Transfer the muffin batter to an airtight container and let it rest for 2 hours or overnight.
Step 7: Prepare the streusel topping by combining the 1/4 cup + 2 tbsp flour, 1/4 cup sugar, pumpkin seeds, 1/4 tsp salt, and butter in a clean stand mixer bowl. Mix with the paddle attachment until crumbly.
Step 8: Transfer the streusel to an airtight container and refrigerate for 2 hours or overnight alongside the batter.
Step 9: Preheat the oven to 425°F and line a 12-cup muffin tin with liners.
Step 10: Divide the muffin batter evenly among the liners. Top each muffin with the pumpkin streusel.
Step 11: Place the muffins in the oven, immediately reduce the temperature to 325°F, and bake for 25–30 minutes until a wooden skewer inserted in the center comes out clean.

Tips & Variations

For extra flavor, toast the pumpkin seeds lightly before adding them to the streusel.
Use fresh pumpkin puree if available for a more vibrant taste.
Swap canola oil with melted butter for a richer texture.
Letting the batter rest enhances the muffin’s texture and flavor—don’t skip this step.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm in the microwave for 15–20 seconds or in a 350°F oven for 5 minutes to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can. Roast and puree fresh pumpkin until smooth, then measure 3/4 cup for the recipe. This will provide a fresher flavor but may affect moisture slightly.

Why should the batter and streusel rest before baking?

Resting allows the flour to hydrate fully and the flavors to meld, resulting in a tender muffin crumb and a well-developed streusel topping texture.

Bouchon Pumpkin Muffins with Pumpkin Streusel Recipe

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These Bouchon Pumpkin Muffins with Pumpkin Streusel combine moist, spiced pumpkin batter with a crunchy pumpkin seed streusel topping. Resting the batter and streusel overnight enhances the flavor and texture, resulting in perfectly tender and flavorful muffins ideal for fall or any pumpkin lover’s treat.

Author: Marco
Prep Time: 15 minutes plus 2 hours to overnight resting time
Cook Time: 25-30 minutes
Total Time: 2 hours 40 minutes to overnight plus 30 minutes baking time
Yield: 12 muffins 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Muffin Batter

1 & 1/2 cup all purpose flour
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp nutmeg
1 pinch all spice
1 tsp salt
1 cup granulated sugar
1/2 cup canola oil
3/4 cup canned pumpkin
2 large eggs

Streusel Topping

1/4 cup + 2 tbsp all purpose flour
1/4 cup granulated sugar
1/3 cup pumpkin seeds (unroasted, unsalted)
1/4 tsp salt
3 & 1/4 tbsp butter (1.75 oz)

Instructions

Prepare Dry Ingredients: In a medium bowl, sift together the flour, baking soda, cinnamon, ground cloves, nutmeg, all spice, and salt. Mix well and set aside to be incorporated later.
Mix Wet Ingredients: In the bowl of a stand mixer, combine granulated sugar and canola oil. Mix on low speed for about one minute until combined. Add canned pumpkin puree and continue mixing for another minute until the mixture is smooth. Incorporate eggs one at a time, mixing for 15 seconds after each addition to fully integrate.
Combine Dry and Wet Ingredients: Add the sifted dry ingredient mixture into the wet mixture in two increments. After each addition, mix only until the flour has just disappeared, avoiding overmixing to keep the muffins tender. Transfer the batter to an airtight container and let it rest for 2 hours or preferably overnight to develop flavor and improve texture.
Prepare Streusel Topping: While the batter is resting, add the streusel ingredients — flour, sugar, pumpkin seeds, salt, and butter — to a clean stand mixer bowl. Using the paddle attachment, mix until the mixture resembles coarse crumbs. Store the streusel in an airtight container and refrigerate for 2 hours or overnight to chill and meld flavors.
Preheat Oven and Prepare Muffin Tins: When ready to bake, preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners to prevent sticking and ease cleanup.
Fill Muffin Liners and Add Streusel: Divide the rested muffin batter evenly among the 12 prepared muffin cups. Generously top each muffin with the chilled pumpkin streusel mixture to create a crunchy topping.
Bake Muffins: Place the muffins in the preheated oven, then immediately reduce the temperature to 325°F (163°C). Bake for 25 to 30 minutes, or until a wooden skewer inserted in the center of a muffin comes out clean, indicating they are fully baked.

Notes

Resting the batter and streusel overnight enhances the flavor and texture of the muffins.
Use unroasted, unsalted pumpkin seeds for the best streusel texture and flavor.
Watch the oven temperature carefully—starting high then lowering helps muffins rise properly before slow baking.
Cool muffins completely before storing to maintain the crispiness of the streusel topping.
These muffins freeze well; thaw at room temperature and warm slightly before serving.

Keywords: pumpkin muffins, pumpkin streusel, fall baking, spiced muffins, pumpkin seeds, breakfast muffins, moist muffins