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Small-batch Pumpkin Streusel Muffins
5 from 48 votes

Small-batch Pumpkin Streusel Muffins

This recipe creates moist pumpkin muffins topped with a buttery streusel that adds a crunchy texture contrast. Star ingredients include pumpkin puree and pumpkin pie spice, delivering familiar autumn flavors. The muffins balance sweetness and spice well, and the glaze adds a delicate finishing touch. Ideal for a small batch when you want fresh baked treats without leftovers, these muffins suit breakfast or snack time.

Prep Time
30 mins
Cook Time
20 mins
Additional Time
10 mins
Total Time
1 hr
Servings: 8 muffins
Calories: 271 kcal
Course: Breakfast, Snacks
Cuisine: American

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
    Cup of Yum
  1. Preheat your oven to 425°F and line a muffin pan with 8 liners.
  2. In a medium bowl, combine flour, brown sugar, and cool room temperature butter.
  3. 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.
  4. Place the streusel in the freezer while you make the rest of your muffins.
Muffins
  1. In a small bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
  2. In a large bowl, combine granulated and brown sugars, egg, vegetable oil, and pumpkin puree. Whisk until smooth.
  3. Switch to a wooden spoon, and add the flour mixture to the wet ingredients. Stir until just combined.
  4. Divide the batter between the prepared cupcake cups, filling about 3/4 of the way full.
  5. 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.
  6. 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.
  7. Cool muffins in the tin for 10 minutes and then transfer to a cooling rack.
Glaze
  1. 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.
  2. Drizzle glaze over muffins (you may have some leftover), and allow 15 minutes for the icing to set.
  3. 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

Calories 271kcal (14%)

Nutrition Facts

Serving: 8 muffins

Amount Per Serving

Calories 271

% Daily Value*

Calories 271kcal 14%

* Percent Daily Values are based on a 2,000 calorie diet.