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Wholesome Small-Batch Pumpkin Streusel Muffins Recipe

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These Wholesome Small-Batch Pumpkin Streusel Muffins are perfect for fall mornings, yielding six tender, spiced muffins with a crunchy streusel topping. Made with simple ingredients like pumpkin puree and Greek yogurt, they’re quick to prepare and ideal for cozy breakfasts or snacks without leftovers.

Ingredients

  • All-purpose flour, 1 cup (120g)
  • Granulated sugar, 1/3 cup (65g)
  • Light brown sugar, 2 tablespoons (25g), packed
  • Baking powder, 1 teaspoon
  • Baking soda, 1/2 teaspoon
  • Pumpkin pie spice, 1 1/2 teaspoons
  • Salt, 1/4 teaspoon
  • Pumpkin puree, 1/2 cup (120g)
  • Plain Greek yogurt, 1/4 cup (60g)
  • Vegetable oil, 2 tablespoons (30ml)
  • Large egg, 1
  • Vanilla extract, 1/2 teaspoon
  • All-purpose flour (for streusel), 3 tablespoons (23g)
  • Light brown sugar (for streusel), 2 tablespoons (25g), packed
  • Ground cinnamon (for streusel), 1/2 teaspoon
  • Cold unsalted butter (for streusel), 2 tablespoons (28g), cut into small cubes
  • Chopped pecans or walnuts (for streusel, optional), 2 tablespoons

Instructions

  1. Preheat your oven to 375°F (190°C). Line your 6-cup muffin tin with paper liners. While the oven heats, take your egg out of the fridge to come to room temperature.
  2. Make the streusel first. In a small bowl, combine 3 tablespoons flour, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon. Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it looks like coarse sand with some pea-sized butter pieces remaining. If you’re adding nuts, stir them in now. Pop the bowl in the fridge while you make the batter.
  3. Whisk 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, 1/2 teaspoon baking soda, 1 1/2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt. Make sure there are no lumps.
  4. Mix the wet ingredients. In a separate small bowl, whisk together 1/2 cup pumpkin puree, 1/4 cup Greek yogurt, 2 tablespoons oil, 1 egg, and 1/2 teaspoon vanilla extract. Whisk until smooth and uniform.
  5. Combine wet and dry. Pour the wet mixture into the dry ingredients. Use a rubber spatula and fold gently, just until no streaks of flour remain. A few lumps are fine. The batter will be thick and slightly fluffy.
  6. Fill the muffin cups. Divide the batter evenly among the 6 liners. They’ll be about 3/4 full.
  7. Add the streusel. Take the streusel out of the fridge and sprinkle it generously over each muffin. Use your fingers to press it gently into the batter so it sticks during baking.
  8. Bake for 18-22 minutes. The muffins are done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The tops should be golden brown and the streusel should look crispy.
  9. Cool in the pan for 5 minutes. Then transfer to a cooling rack. Wait at least 10 minutes before eating.

Notes

Don’t overmix the batter; mix until just combined. Use room temperature ingredients for best results. Check pumpkin puree for wateriness and blot if needed. Let muffins cool in pan for 5 minutes before transferring. Make extra streusel if desired. For gluten-free, use a 1:1 gluten-free flour blend and add an extra tablespoon of yogurt. For dairy-free, use coconut yogurt and melted coconut oil or vegan butter. For lower sugar, reduce granulated sugar to 1/4 cup and skip brown sugar in batter. For vegan, use a flax egg and plant-based yogurt and oil. Store in an airtight container at room temperature for up to 3 days. Freeze individually wrapped for up to 3 months.

Nutrition

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

Find it online: https://prismtaste.com/wholesome-small-batch-pumpkin-streusel-muffins-recipe/