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Cozy Small-Batch Pumpkin Muffins: Easy Streusel Recipe

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These cozy small-batch pumpkin muffins with streusel topping are moist, tender, and topped with a buttery, cinnamon-scented streusel that shatters when you bite into them. Perfect for crisp fall mornings, this recipe makes exactly six muffins using simple pantry ingredients.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup (120g) canned pumpkin puree
  • 1 large egg, room temperature
  • 1/4 cup (60ml) vegetable oil
  • 2 tablespoons (30ml) milk
  • 1 teaspoon vanilla extract
  • 1/4 cup (30g) all-purpose flour (for streusel)
  • 2 tablespoons (25g) light brown sugar, packed (for streusel)
  • 1 tablespoon (12g) granulated sugar (for streusel)
  • 1/2 teaspoon cinnamon (for streusel)
  • 2 tablespoons (28g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat oven to 425°F (220°C). Line 6 cups of a muffin pan with paper liners or grease well. If using a 12-cup pan, fill empty cups halfway with water.
  2. Make the streusel: In a small bowl, combine 1/4 cup flour, 2 tablespoons brown sugar, 1 tablespoon granulated sugar, and 1/2 teaspoon cinnamon. Add cold butter cubes and cut in with a pastry cutter or two forks until mixture resembles coarse sand with pea-sized clumps. Refrigerate while making batter.
  3. Mix dry ingredients: In a large bowl, whisk together 1 cup flour, 1/2 cup granulated sugar, 2 tablespoons brown sugar, baking powder, baking soda, pumpkin pie spice, and salt. Make a well in the center.
  4. Mix wet ingredients: In a separate medium bowl, whisk together pumpkin puree, egg, oil, milk, and vanilla until smooth.
  5. Combine: Pour wet ingredients into the well of dry ingredients. Fold gently with a rubber spatula until just combined (about 10-12 strokes). Do not overmix; a few lumps are fine.
  6. Fill muffin cups: Divide batter evenly among prepared cups, filling each about 3/4 full.
  7. Add streusel: Remove streusel from fridge and sprinkle generously over each muffin, pressing lightly into batter.
  8. Bake at 425°F for 5 minutes. Do not open oven door.
  9. Reduce oven temperature to 350°F (175°C) without opening door. Bake for another 12-15 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs.
  10. Cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely. Streusel is crunchiest after about 30 minutes of cooling.

Notes

For best results, use room temperature ingredients. Chill the streusel while making batter to ensure crunchy topping. The high-heat start (425°F) creates domed tops. Do not overmix batter to avoid dense muffins. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

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

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