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Quick Small-Batch Pumpkin Streusel Muffins: Easy Fall Treat

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These quick small-batch pumpkin streusel muffins give you exactly four tender, spiced muffins with a buttery crumb topping. Perfect for small households, they’re ready in 30 minutes with simple pantry ingredients and minimal cleanup.

Ingredients

Scale
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons (25g) packed light brown sugar
  • ¼ cup (60g) pumpkin purée (100% pure, not pie filling)
  • 2 tablespoons (30ml) vegetable oil
  • 2 tablespoons (30ml) milk (any kind)
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon (14g) cold unsalted butter (for streusel)
  • 1 tablespoon all-purpose flour (for streusel)
  • 1 tablespoon packed brown sugar (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a small loaf pan (about 6×3 inches) with butter or non-stick spray.
  2. Make the streusel: In a small bowl, combine 1 tablespoon flour and 1 tablespoon packed brown sugar. Add cold butter cubes. Use fingers or a pastry cutter to work butter into dry ingredients until it looks like coarse sand with some pea-sized pieces. Refrigerate while making batter.
  3. Mix dry ingredients: In a medium bowl, whisk together ½ cup flour, ¼ cup granulated sugar, 1 teaspoon pumpkin pie spice, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt.
  4. Combine wet ingredients: In a small bowl or liquid measuring cup, whisk together pumpkin purée, vegetable oil, milk, egg, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined (a few streaks of flour are okay). Batter will be thick and slightly lumpy.
  6. Spoon batter into prepared loaf pan, filling about halfway. Spread evenly with the back of a spoon.
  7. Sprinkle cold streusel evenly over batter. Press down very lightly so it sticks.
  8. Bake on middle rack for 20-25 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs. Top should be golden brown.
  9. Cool in pan for 5 minutes, then carefully remove to a cooling rack. Cool for another 10 minutes before serving.

Notes

Don’t overmix the batter to avoid tough muffins. Keep streusel cold until ready to use. Check for doneness early (around 18 minutes). Let muffins cool properly (15 minutes) before serving. For muffin tin, fill four cups ¾ full and bake 15-18 minutes.

Nutrition

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

Find it online: https://eliplate.com/quick-small-batch-pumpkin-streusel-muffins-easy-fall-treat/