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Easy Small-Batch Pumpkin Streusel Muffins

small-batch pumpkin streusel muffins - featured image
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These crowd-pleasing small-batch pumpkin streusel muffins are incredibly moist with a crunchy, buttery streusel topping. Perfect for a brunch or small dinner party, they come together in about 35 minutes using simple pantry ingredients.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup canned pumpkin puree
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour (for streusel)
  • 1/4 cup packed brown sugar (for streusel)
  • 1/4 teaspoon ground cinnamon (for streusel)
  • 2 tablespoons cold unsalted butter, cubed (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 6-cup muffin tin with paper liners or grease the cups well.
  2. Make the streusel topping: In a small bowl, combine 1/4 cup flour, 1/4 cup packed brown sugar, 1/4 teaspoon cinnamon, and a pinch of salt. Add 2 tablespoons cold cubed butter. Use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture looks like coarse sand with some pea-sized butter pieces. Refrigerate while you make the batter.
  3. Mix the dry ingredients: In a medium bowl, whisk together 1 cup flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon salt until evenly distributed.
  4. Mix the wet ingredients: In a separate medium bowl, combine 1/2 cup pumpkin puree, 1/4 cup vegetable oil, 1 large egg, 1/4 cup milk, and 1 teaspoon vanilla extract. Whisk until smooth and fully combined.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined (a few lumps are fine). Do not overmix.
  6. Fill the muffin cups: Divide the batter evenly among the 6 muffin cups, filling each about 3/4 full.
  7. Add the streusel topping: Remove streusel from fridge and sprinkle generously over each muffin, pressing down lightly so it sticks.
  8. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 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 pan for 5 minutes, then transfer to a wire rack to cool completely or until warm enough to handle.

Notes

For best results, keep streusel cold until ready to use. Do not overmix the batter. Muffins can be stored in an airtight container at room temperature for up to 3 days. To restore crunch, reheat in a 300°F oven for 5 minutes.

Nutrition

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

Find it online: https://siennaspoon.com/easy-small-batch-pumpkin-streusel-muffins/