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Cozy Small-Batch Pumpkin Muffins with Streusel

small-batch pumpkin muffins with streusel - featured image
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These quick and easy small-batch pumpkin muffins with a crunchy streusel topping are perfect for fall mornings, brunches, or any time you need a cozy treat. Made with simple pantry ingredients, they deliver moist, tender pumpkin flavor with a buttery, cinnamon-sugar crust.

Ingredients

Scale
  • 1 cup (120g) 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
  • 1/4 teaspoon salt
  • 1/2 cup (120g) pumpkin puree
  • 1/4 cup (60ml) vegetable oil
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30ml) milk
  • 1/4 cup (30g) all-purpose flour (for streusel)
  • 3 tablespoons (40g) light brown sugar, packed (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • 2 tablespoons (28g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line 6 cups of a muffin pan with paper liners or grease them well.
  2. Make the streusel: In a small bowl, combine 1/4 cup flour, 3 tablespoons packed brown sugar, and 1/2 teaspoon cinnamon. Add the cold butter cubes. Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture looks like coarse sand with some pea-sized butter pieces. Refrigerate while making the batter.
  3. Mix dry ingredients: In a medium bowl, whisk together 1 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, and 1/4 teaspoon salt.
  4. Mix wet ingredients: In a small bowl, whisk together 1/2 cup pumpkin puree, 1/4 cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons milk until smooth.
  5. Combine wet and dry: Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula just until no dry flour remains. Do not overmix.
  6. Fill muffin cups: Divide the batter evenly among the 6 prepared cups, filling each about 3/4 full.
  7. Add streusel: Remove streusel from fridge. Sprinkle generously over each muffin, pressing down very lightly. Use all the streusel.
  8. Bake: Place pan on middle rack. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Serve warm or at room temperature.

Notes

For best results, keep streusel butter cold and do not overmix the batter. Use room temperature ingredients. If using a 12-cup pan, fill empty cups halfway with water for even baking. Store in an airtight container at room temperature for up to 3 days. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: pumpkin muffins, small-batch muffins, streusel muffins, fall baking, pumpkin recipes, easy muffins

Find it online: https://goldensimmer.com/cozy-small-batch-pumpkin-muffins-with-streusel/