Small-batch Pumpkin Streusel Muffins
User Reviews
5
Small-batch Pumpkin Streusel Muffins
Description
Small-batch Pumpkin Streusel Muffins combine a tender pumpkin muffin base flavored with pumpkin pie spice and pumpkin puree, topped with a crumbly streusel made from butter, brown sugar, and flour. The streusel is prepared first and chilled before topping the batter, ensuring good texture. Baking at a high temperature initiates rise and browning. Once cooled, a simple powdered sugar glaze can be drizzled to add sweetness and a light finish.
The muffins have a moist interior from the oil and pumpkin, complemented by the sugary, crisp streusel topping. These muffins highlight the warm, cozy flavors of fall spices without being overly sweet.
The batter is portioned into eight muffin liners, filling about three-quarters full, which helps achieve a nice shape. The streusel can be adjusted in size for preferred texture. After baking, the glaze is optional and best added on the day of serving to keep the muffins fresh and the topping crisp.
Accurate flour measurement is essential for best results, and using weight or spoon and sweep method is recommended. Muffins store well at room temperature in an airtight container for several days.
Ingredients
Streusel
- 1/4 cup all-purpose flour 2 tablespoons (45g
- 1/4 cup brown sugar 1 tablespoon (63g
- 3 tablespoons salted butter softened to cool room temperature, 42g
Muffins
- 1 cup all-purpose flour measured by weight or using the spoon and sweep method, 120g
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice or 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground ginger, and a generous pinch of ground cloves or allspice
- 1/4 teaspoon salt
- 1/2 cup granulated sugar 100g
- 1/4 cup brown sugar 50g
- 1 egg large
- 1/4 cup vegetable oil
- 3/4 cup pumpkin puree 183g
Glaze
- 1/2 cup powdered sugar 60g
- 1 1/2 teaspoons milk any percentage, plus more as needed
Instructions
Streusel
- Preheat your oven to 425°F and line a muffin pan with 8 liners.
- In a medium bowl, combine flour, brown sugar, and cool room temperature butter.
- Use a fork or your fingers to mix the ingredients until they clump and no dry flour or sugar is left at the bottom of the bowl.
- Place the streusel in the freezer while you make the rest of your muffins.
Muffins
- In a small bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
- In a large bowl, combine granulated and brown sugars, egg, vegetable oil, and pumpkin puree. Whisk until smooth.
- Switch to a wooden spoon, and add the flour mixture to the wet ingredients. Stir until just combined.
- Divide the batter between the prepared cupcake cups, filling about 3/4 of the way full.
- Drop streusel over the batter, dividing it equally between the muffins. If the streusel pieces are too large, gently break them up. If they're too small, smash them together to form larger crumbs.
- Bake muffins in the center of the oven for 8 minutes before dropping the temperature to 350°F. Bake for an additional 8 to 12 minutes, until a toothpick inserted into the center of the muffins comes out clean or with just a few crumbs.
- Cool muffins in the tin for 10 minutes and then transfer to a cooling rack.
Glaze
- Muffins can be glazed warm, but for thick, defined lines of icing, wait until they are almost completely cooled. In a small bowl, stir together powdered sugar and milk. If needed, add milk by the 1/4 teaspoon, adding just enough to get a drizzling consistency.
- Drizzle glaze over muffins (you may have some leftover), and allow 15 minutes for the icing to set.
- Serve and enjoy!
Notes
- If using unsalted butter in the streusel, add a pinch of salt to balance flavors.
- Measure flour by weight or use the spoon and sweep method for accuracy.
- Store muffins in an airtight container at room temperature for up to 3 to 4 days.
- For best texture, add glaze on the day you serve the muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8muffins
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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