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Best Small-Batch Pumpkin Muffins with Streusel Topping

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These small-batch pumpkin muffins are perfectly portioned for six, featuring a tender, spiced crumb and a buttery, crunchy streusel topping. Ideal for a quiet weekend morning or a simple fall treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60ml) vegetable oil
  • 1 large egg, at room temperature
  • 2 tablespoons (30ml) milk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • For the streusel topping:
  • 1/4 cup (30g) all-purpose flour
  • 2 tablespoons (25g) light brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons (28g) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 425°F (220°C). Line 6 cups of a standard muffin tin with paper liners or grease them well. Fill the empty cups with a little water to ensure even baking.
  2. Make the streusel: In a small bowl, combine 1/4 cup flour, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon. Add the cold, cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse, crumbly sand with some pea-sized butter pieces remaining. Set the bowl in the refrigerator while you make the batter.
  3. Mix the dry ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon pumpkin pie spice, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
  4. Mix the wet ingredients: In a large bowl, whisk together 1/2 cup granulated sugar and 1/4 cup packed brown sugar until no lumps remain. Add 1/2 cup pumpkin puree, 1/4 cup vegetable oil, 1 large egg, 2 tablespoons milk, and 1 teaspoon vanilla extract. Whisk until the mixture is completely smooth and well-combined.
  5. Combine wet and dry: Pour the dry ingredients into the bowl with the wet ingredients. Use a rubber spatula to gently fold everything together. Stir only until you no longer see streaks of flour. A few small lumps are fine. The batter will be thick and slightly scoopable.
  6. Fill the muffin cups: Divide the batter evenly among the 6 prepared muffin cups. Fill each cup about three-quarters full.
  7. Add the streusel: Take the streusel out of the fridge. Sprinkle it generously over the top of each muffin, gently pressing it down so it adheres to the batter. Use all of it.
  8. Bake: Place the muffin tin in the preheated oven. Bake at 425°F (220°C) for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for another 13-16 minutes, until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
  9. Cool: Let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.

Notes

For tall, domed muffins, start baking at 425°F for 5 minutes, then reduce to 350°F. Keep the streusel cold until ready to use. Do not over-mix the batter. Room temperature ingredients yield the best texture.

Nutrition

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

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