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Perfect Small-Batch Pumpkin Streusel Muffins: Easy Fall Recipe

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Tender, moist pumpkin muffins with a crunchy, buttery streusel topping that stays on top. This small-batch recipe makes exactly 6 muffins and comes together in about 35 minutes.

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
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (120g) pumpkin purée
  • 1 large egg, at room temperature
  • 1/4 cup (60ml) vegetable oil
  • 2 tablespoons (30ml) milk
  • 1/2 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 ground cinnamon (for streusel)
  • 2 tablespoons (28g) cold unsalted butter (for streusel)
  • 2 tablespoons chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line 6 cups of a muffin tin with paper liners or spray with non-stick spray.
  2. Make the streusel topping: In a small bowl, whisk together flour, brown sugar, granulated sugar, and cinnamon. Grate the cold butter using the large holes of a box grater directly into the flour mixture. Toss with a fork, then rub with fingertips until it resembles coarse sand with some pea-sized bits. Refrigerate while making the batter.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  4. Mix wet ingredients: In a separate small bowl, whisk together pumpkin purée, egg, oil, milk, and vanilla until smooth.
  5. Combine wet and dry: Pour the wet mixture into the dry mixture. Fold gently with a rubber spatula until just combined (about 10-12 strokes). Do not overmix.
  6. Fill muffin cups: Divide the batter evenly among the 6 lined cups, filling each about 3/4 full.
  7. Add streusel: Remove streusel from fridge and sprinkle generously over each muffin, pressing down very lightly.
  8. Bake for 18 to 22 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pan halfway through if desired.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For the streusel, freeze the butter for at least 15 minutes before grating. Do not overmix the batter. Let muffins cool completely before storing to keep streusel crunchy. For gluten-free, use a 1:1 gluten-free flour blend and add an extra tablespoon of milk. For dairy-free, use cold coconut oil or plant-based butter in the streusel and oat or almond milk in the batter.

Nutrition

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

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