Friend, if you’re a fan of muffins, pumpkin, streusel, or all of the above, please make these muffins right now. You’re going to love them so much. They’re so easy to toss together and bake up with the most beautiful streusel-covered tops. They make your kitchen smell amazing and you’ll feel like a total baking genius when you take your first bite. This recipe will make eight muffins so there are just enough to share if you really want to or keep them all for yourself if you don’t. 😉
Ingredients
Baking staples: The bulk of the ingredients for these muffins is baking staples you probably already have in your cupboard: flour, brown and granulated sugars, butter, baking soda, salt, and an egg. Pumpkin pie spice: For convenience sake, this recipe calls for pumpkin pie spice, but if you don’t have any, not a problem. Substitute 1/2 teaspoon cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground ginger, and a generous pinch of ground cloves or allspice Vegetable oil: Using vegetable oil in the muffins (along with the pumpkin puree) helps give these muffins their moist and dreamy texture. Pumpkin puree: Pumpkin puree is pure pureed pumpkin. You can typically find it in the baking aisle near the premade pie crusts and pie filling. Double check the can to make sure you’re getting pumpkin puree and NOT pumpkin pie filling! The recipe won’t use up an entire can of pumpkin puree, so see my post What to Do With Leftover Pumpkin Puree for storage tips and recipe ideas for the leftovers.
How to Make Pumpkin Streusel Muffins
Small-batch Pumpkin Muffin Variations
Not feeling streusel today? Skip it and try…
No topping: These muffins are completely delicious plain or topped with a spread of butter. Cinnamon sugar: For cinnamon sugar topped muffins, generously brush the tops with melted butter and then dip in cinnamon sugar (use 1/4 teaspoon of cinnamon to 1/4 cup of sugar). Glazed: Double the glaze called for in the recipe and dip the muffin tops in the glaze. Be sure to give them time for the glaze to set.
How to store pumpkin muffins?
Store muffins at room temperature in an airtight container for up to 3 days. The glaze can become slightly sticky after storing, so if making muffins in advance for company, it’s best to glaze them the day you plan on serving them.
Can I freeze pumpkin streusel muffins?
Yes! These muffins freeze quite well, streusel, glaze, and all. Once the glaze is set, wrap muffins individually in plastic wrap and store them in an airtight container or freezer bag in the freezer for up to 2 months. To defrost, unwrap the muffin from the plastic wrap (the paper liner can stay on) and set it on the counter for 15 minutes to half an hour.
Can I double or triple this recipe?
Yes. This recipe doubles or triples with no changes needed.
More Small-batch Muffin Recipes
Small-batch Banana Muffins Small-batch Chocolate Banana Muffins Small-batch Chocolate Chocolate Chip Muffins Small-batch Blueberry Muffins Small-batch Apple Crumb Muffins
More Fall Recipes
Dutch Apple Pie Pumpkin Snickerdoodles (Small-batch) Pumpkin Cupcakes (Small-batch) Cinnamon Sugar Pumpkin Donuts Pumpkin Pancakes Small No-bake Marshmallow Pumpkin Cheesecake
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