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Cozy Small-Batch Pumpkin Muffins with Crispy Streusel

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A small-batch recipe for moist, spiced pumpkin muffins topped with a crispy, buttery streusel. Perfect for solo dining or sharing, this easy fall treat comes together in under 30 minutes.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (120g) pumpkin puree
  • 1/3 cup (65g) granulated sugar
  • 2 tablespoons (25g) light brown sugar
  • 3 tablespoons (45g) unsalted butter, melted
  • 1 large egg, room temperature
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 2 tablespoons (15g) all-purpose flour (for streusel)
  • 2 tablespoons (25g) light brown sugar (for streusel)
  • 1 tablespoon (15g) unsalted butter, cold and cubed (for streusel)
  • 1 tablespoon chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 4-cup muffin tin generously with butter or non-stick spray.
  2. In a medium bowl, whisk together 1 cup flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a separate bowl, whisk melted butter until smooth. Add granulated sugar, brown sugar, egg, and pumpkin puree. Whisk vigorously until smooth and glossy.
  4. Pour wet ingredients into dry ingredients. Gently fold together with a spatula until flour just disappears. Do not overmix; batter should be thick and lumpy.
  5. In a small bowl, mix 2 tablespoons flour and 2 tablespoons brown sugar for the topping. Add cold cubed butter and pinch with fingers or a fork until coarse crumbs form. Fold in nuts if using.
  6. Divide batter evenly among 4 muffin cups, filling them about 3/4 full. Top generously with streusel and press down slightly.
  7. Bake for 18-20 minutes until a toothpick inserted comes out clean and tops are golden brown.
  8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use cold butter for the streusel to ensure a crispy texture. Do not overmix the batter to avoid tough muffins. If your oven runs hot, tent with foil for the last 5 minutes. Muffins can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, small batch baking, fall recipes, streusel topping, easy muffins, cozy baking, gluten-free option

Find it online: https://crispcraving.com/cozy-small-batch-pumpkin-muffins-with-crispy-streusel-easy-fall-recipe/