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Perfect Small-Batch Pumpkin Streusel Muffins (Easy Recipe)

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These tender, spiced pumpkin muffins with a buttery, crunchy streusel topping are made in a small batch of just four, perfect for a cozy weekend breakfast or fall treat without leftovers.

Ingredients

Scale
  • 3/4 cup (90g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 3 tablespoons (45ml) vegetable oil
  • 1 large egg, at room temperature
  • 2 tablespoons (30ml) milk (dairy or non-dairy)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (30g) all-purpose flour (for streusel)
  • 2 tablespoons (25g) light brown sugar, packed (for streusel)
  • 1 tablespoon (12g) granulated sugar (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • 1/8 teaspoon salt (for streusel)
  • 2 tablespoons (28g) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat your oven to 425°F (220°C). Line 4 cups of a standard muffin tin with paper liners or grease them well.
  2. Make the streusel: In a small bowl, combine 1/4 cup flour, 2 tablespoons packed brown sugar, 1 tablespoon granulated sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Add the cold cubed butter. Use a pastry cutter or your fingers to work the butter into the flour mixture until it looks like coarse sand with some pea-sized butter pieces. Set aside in the fridge.
  3. Mix the dry ingredients: In a medium bowl, whisk together 3/4 cup flour, 1/3 cup granulated sugar, 2 tablespoons brown sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
  4. Mix the wet ingredients: In a separate bowl, whisk together 1/2 cup pumpkin puree, 3 tablespoons vegetable oil, 1 egg, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a spatula to fold together gently until no streaks of flour remain (about 10-12 strokes). A few small lumps are fine.
  6. Fill the muffin cups: Divide the batter evenly among the 4 prepared muffin cups, filling each about 3/4 full.
  7. Add the streusel: Take the streusel out of the fridge. Sprinkle it generously over each muffin, pressing down lightly so it sticks.
  8. Bake at 425°F for 5 minutes. Then, without opening the oven, reduce the temperature to 350°F (175°C) and bake for another 12-15 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Notes

Don’t overmix the batter; a few lumps are fine. Keep the streusel cold to prevent it from sinking. Use room temperature ingredients for best results. Check your baking powder for freshness. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Keywords: pumpkin muffins, small batch muffins, streusel muffins, fall breakfast, easy pumpkin recipe

Find it online: https://spoonluma.com/perfect-small-batch-pumpkin-streusel-muffins-easy-recipe/