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Cozy Small-Batch Pumpkin Muffins: Easy Streusel Recipe

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These small-batch pumpkin muffins are perfectly spiced, incredibly moist, and topped with a crunchy, buttery streusel. Ideal for a late-night craving or a quick fall treat, this recipe makes exactly four muffins with simple pantry ingredients.

Ingredients

Scale
  • ¾ cup all-purpose flour (spooned and leveled)
  • ½ cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ¼ cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour (for streusel)
  • 2 tablespoons brown sugar (packed, for streusel)
  • 1 tablespoon granulated sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • 2 tablespoons cold unsalted butter (cut into small cubes, for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line four cups of a muffin tin with paper liners or lightly grease them with non-stick spray.
  2. Make the streusel first: In a small bowl, combine 3 tablespoons flour, 2 tablespoons brown sugar, 1 tablespoon granulated sugar, and ½ teaspoon cinnamon. Add the cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter. Place the bowl in the fridge while you make the muffin batter.
  3. In a medium mixing bowl, whisk together ¾ cup flour, ½ cup sugar, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon pumpkin pie spice, and ¼ teaspoon salt.
  4. In a separate small bowl, whisk together ¼ cup pumpkin puree, ¼ cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Use a spatula to fold together gently until no streaks of flour remain. Do not overmix; a few small lumps are fine.
  6. Divide the batter evenly among the four prepared muffin cups, filling each about ¾ full.
  7. Remove the streusel from the fridge. Sprinkle it generously over the top of each muffin, pressing it down slightly so it adheres.
  8. Bake for 15 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Keep the streusel cold for a crunchy topping. Do not overmix the batter. For best results, use room temperature egg. If using a dark metal pan, reduce oven temperature by 25°F.

Nutrition

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

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