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Perfect Small-Batch Pumpkin Muffins with Streusel

small-batch pumpkin muffins with streusel - featured image
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These small-batch pumpkin muffins with streusel topping are cozy, spiced, and just the right amount of indulgence without committing to a dozen. They’re forgiving enough for beginner bakers but satisfying enough for anyone who’s been making muffins for years.

Ingredients

Scale
  • For the Streusel Topping:
  • ¼ cup all-purpose flour
  • 3 tablespoons light brown sugar, packed
  • 2 tablespoons unsalted butter, cold and cubed
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • For the Muffin Batter:
  • 1 cup all-purpose flour
  • ⅓ cup light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ½ cup pumpkin puree (100% pure pumpkin)
  • ¼ cup vegetable oil
  • 1 large egg
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line 6 cups of your muffin tin with paper liners. Lightly spray the liners with cooking spray.
  2. Make the streusel first. In a small bowl, combine ¼ cup flour, 3 tablespoons packed brown sugar, ½ teaspoon cinnamon, and a pinch of salt. Add 2 tablespoons cold cubed butter. Use a pastry cutter or your fingers to work the butter into the flour mixture until it looks like coarse sand with some pea-sized clumps. Pop the bowl in the fridge while you make the batter.
  3. Mix the dry ingredients. In a medium bowl, whisk together 1 cup flour, ⅓ cup packed brown sugar, 2 tablespoons granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon pumpkin pie spice, and ¼ teaspoon salt.
  4. Mix the wet ingredients. In a small bowl or liquid measuring cup, whisk together ½ cup pumpkin puree, ¼ cup vegetable oil, 1 large egg, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth.
  5. Combine wet and dry. Pour the wet mixture into the dry ingredients. Use a spatula to fold together gently until just combined (about 10 to 12 strokes). A few lumps are fine.
  6. Fill the muffin cups. Divide the batter evenly among the 6 lined cups, filling each about ¾ full.
  7. Add the streusel. Take the streusel out of the fridge. Sprinkle it generously over each muffin, pressing it down lightly so it sticks.
  8. Bake. Place the muffin tin in the center of the oven. Bake for 15 to 18 minutes, or until a toothpick inserted into the center 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.

Notes

Don’t overmix the batter to avoid tough muffins. Keep the streusel cold for best texture. Use room temperature ingredients if possible. Check baking powder freshness. Let muffins cool completely before serving to allow streusel to set.

Nutrition

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

Find it online: https://twinkletaste.com/perfect-small-batch-pumpkin-muffins-with-streusel/