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Perfect Quick Pumpkin Streusel Muffins

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These quick pumpkin streusel muffins are tender, spiced, and topped with a buttery crumble. Ready in under 30 minutes, this small-batch recipe makes exactly 6 muffins—perfect for a weeknight treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1/4 cup (60ml) vegetable oil
  • 2 tablespoons (30ml) milk (any kind)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (30g) all-purpose flour (for streusel)
  • 2 tablespoons (25g) light brown sugar, packed (for streusel)
  • 1 tablespoon (12g) granulated sugar (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • 2 tablespoons (28g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line 6 cups of a muffin tin with paper liners.
  2. Make the streusel: In a small bowl, combine 1/4 cup flour, 2 tablespoons brown sugar, 1 tablespoon granulated sugar, and 1/2 teaspoon cinnamon. Add the cold, cubed butter. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture looks like coarse sand with a few pea-sized butter pieces. Refrigerate while you make the batter.
  3. Mix the dry ingredients: In a medium bowl, whisk together 1 cup flour, 1/3 cup granulated sugar, 2 tablespoons brown sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1 1/2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt. Set aside.
  4. Mix the wet ingredients: In a large bowl, whisk together 1/2 cup pumpkin puree, 1 egg, 1/4 cup vegetable oil, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth.
  5. Combine wet and dry: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain (about 10-12 strokes). Do not overmix.
  6. Fill the muffin cups: Divide the batter evenly among the 6 lined cups, filling each about 2/3 full.
  7. Add the streusel: Remove the streusel from the fridge. Sprinkle generously over each muffin, pressing down lightly so it sticks.
  8. Bake: Place the muffin tin on the middle rack and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown.
  9. Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Keep ingredients at room temperature for best results. Do not overmix the batter. Chill the streusel before adding to prevent sinking. For even muffins, use a cookie scoop. Check doneness with a toothpick at 15 minutes.

Nutrition

Keywords: pumpkin muffins, streusel muffins, small batch muffins, quick muffins, fall baking, pumpkin spice

Find it online: https://dinadinnertable.com/perfect-quick-pumpkin-streusel-muffins/