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Cozy Small-Batch Pumpkin Streusel Muffins: Easy Fall Recipe

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These small-batch pumpkin streusel muffins are tender, moist, and topped with a buttery, crunchy streusel. Perfect for fall mornings, they come together in under an hour and are ideal for smaller households.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 1/2 cup (120g) pumpkin puree (100% pure, not pie filling)
  • 1/4 cup (60ml) vegetable oil
  • 2 tablespoons (28g) melted butter (for streusel)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons (28g) cold butter, cut into small cubes (for streusel)

Instructions

  1. Preheat oven to 375°F (190°C). Line 4 to 6 cups of a muffin tin with paper liners.
  2. Make the streusel: In a small bowl, combine 1/4 cup all-purpose flour, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Add 2 tablespoons cold butter cubes. Use a pastry cutter or two forks to cut butter into flour mixture until it resembles coarse sand with some pea-sized butter pieces. Refrigerate while making batter.
  3. Mix dry ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon pumpkin pie spice, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
  4. Combine wet ingredients: In another bowl, whisk together 1/2 cup pumpkin puree, 1/4 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients. Fold with a rubber spatula until just combined (a few streaks of flour are okay; do not overmix).
  6. Divide batter evenly among prepared muffin cups, filling each about 3/4 full (about 3 tablespoons per muffin).
  7. Sprinkle streusel generously over each muffin. Gently press streusel into batter with fingers.
  8. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden brown.
  9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, chill the streusel before topping muffins to prevent sinking. Use room temperature ingredients. Do not overmix batter. Muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. Reheat in microwave for 10-15 seconds or in a toaster oven at 350°F for 5 minutes to revive crunch.

Nutrition

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

Find it online: https://evadinnerideas.com/cozy-small-batch-pumpkin-streusel-muffins-easy-fall-recipe/