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Best Small-Batch Pumpkin Muffins with Streusel Topping Recipe

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These small-batch pumpkin muffins with streusel topping are incredibly moist and tender, with a crunchy, buttery streusel that makes them perfect for cozy mornings or impromptu gatherings. Ready in about 35 minutes, this recipe yields exactly six muffins.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg
  • 1/4 cup (60ml) vegetable oil
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1/4 cup (30g) all-purpose flour (for streusel)
  • 2 tablespoons (25g) granulated sugar (for streusel)
  • 2 tablespoons (25g) light brown sugar, packed (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • 2 tablespoons (30g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 6-cup muffin tin with paper liners and set aside.
  2. Make the streusel first: In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cold, cubed butter. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture looks like coarse sand with some pea-sized butter pieces. Refrigerate while you make the batter.
  3. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  4. Mix the wet ingredients: In a separate medium bowl, whisk together the pumpkin puree, egg, vegetable oil, melted butter, vanilla extract, and milk until smooth.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined (about 10-12 strokes). Do not overmix.
  6. Fill the muffin cups: Divide the batter evenly among the 6 lined muffin cups, filling each about 3/4 full.
  7. Add the streusel: Remove streusel from the fridge and sprinkle generously over each muffin, pressing gently into the batter.
  8. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use cold butter in the streusel and do not overmix the batter. Room temperature ingredients help ensure even mixing. For extra flavor, brush warm muffins with melted butter and sprinkle with flaky sea salt.

Nutrition

Keywords: pumpkin muffins, small batch, streusel topping, fall baking, easy muffin recipe

Find it online: https://noshbelle.com/best-small-batch-pumpkin-muffins-with-streusel-topping-recipe/