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Cozy Small-Batch Pumpkin Streusel Muffins

small-batch pumpkin streusel muffins - featured image
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These small-batch pumpkin streusel muffins are built from the ground up to give you that perfect domed top, tender crumb, and buttery streusel crunch—all from just one bowl and one muffin tin. No leftovers, just six perfect, warm, spiced beauties that make your kitchen smell like autumn.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 3 tablespoons (45ml) vegetable oil
  • 2 tablespoons (30ml) milk (whole milk preferred)
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons (24g) all-purpose flour (for streusel)
  • 2 tablespoons (25g) light brown sugar, packed (for streusel)
  • 1 tablespoon (12g) granulated sugar (for streusel)
  • 1/4 teaspoon ground cinnamon (for streusel)
  • a tiny pinch of salt (for streusel)
  • 2 tablespoons (28g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 6-cup muffin tin with paper liners or grease the cups well.
  2. Make the streusel first: In a small bowl, combine 3 tablespoons flour, 2 tablespoons packed brown sugar, 1 tablespoon granulated sugar, 1/4 teaspoon cinnamon, and a tiny pinch of salt. Add the cold cubed butter. Use your fingertips to work the butter into the dry ingredients until the mixture looks like coarse sand with some pea-sized butter pieces remaining. Place the bowl in the freezer while you make the batter.
  3. In a medium bowl, whisk together the dry ingredients: 1 cup flour, 1/3 cup granulated sugar, 2 tablespoons packed brown sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1 1/2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt. Whisk until evenly distributed.
  4. In a separate bowl, whisk together the wet ingredients: 1/2 cup pumpkin puree, 1 room-temperature egg, 3 tablespoons vegetable oil, 2 tablespoons milk, and 1/2 teaspoon vanilla extract. Whisk until smooth and fully combined.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together just until no dry flour remains. A few lumps are fine. Do not overmix.
  6. Divide the batter among the 6 muffin cups, filling each about three-quarters full.
  7. Remove the streusel from the freezer. Sprinkle generously over each muffin, pressing down very gently so it adheres.
  8. Bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 12 to 15 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Cold streusel prevents sinking. Do not overmix the batter. Check baking powder freshness before starting. Do not open the oven door during the first 10 minutes of baking.

Nutrition

Keywords: pumpkin muffins, small batch, streusel, fall baking, easy muffins, homemade muffins

Find it online: https://spoonmira.com/cozy-small-batch-pumpkin-streusel-muffins-best-easy-6/