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Best Small-Batch Pumpkin Muffins: 5-Step Easy Recipe

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A cozy, small-batch pumpkin muffin recipe with a crunchy streusel topping, perfect for solo dining or quiet mornings. These muffins are moist, flavorful, and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (120g) All-Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • ½ cup (120g) Pumpkin Puree
  • ½ cup (100g) Granulated Sugar
  • ¼ cup (50g) Light Brown Sugar
  • 3 tablespoons Unsalted Butter, melted
  • 1 large Egg, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 ½ teaspoons Pumpkin Pie Spice
  • 2 tablespoons (15g) All-Purpose Flour (for streusel)
  • 2 tablespoons (25g) Light Brown Sugar (for streusel)
  • ½ teaspoon Cinnamon (for streusel)
  • 1 tablespoon Unsalted Butter, cold and cubed (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a standard or mini muffin pan with paper liners or grease thoroughly.
  2. In a medium bowl, whisk together 1 cup flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
  3. In a separate bowl, combine melted butter, granulated sugar, brown sugar, egg, vanilla extract, and pumpkin puree. Whisk until smooth.
  4. Pour wet ingredients into dry ingredients. Gently fold together with a fork or spatula until just combined; batter should be lumpy. Do not overmix.
  5. In a small bowl, mix 2 tablespoons flour, 2 tablespoons brown sugar, and cinnamon. Cut in cold cubed butter until mixture resembles coarse crumbs.
  6. Divide batter evenly among muffin cups, filling about ¾ full. Sprinkle streusel topping generously over each muffin.
  7. Bake for 18-22 minutes for standard muffins or 12-15 minutes for mini muffins, until a toothpick inserted comes out clean.
  8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Notes

Do not overmix the batter to ensure tender muffins. Keep butter cold for the streusel to maintain texture. Room temperature ingredients help emulsification. Letting batter rest for 5 minutes before baking improves crumb consistency. Can be made gluten-free with 1:1 flour blend or dairy-free with vegan butter/oil.

Nutrition

Keywords: pumpkin muffins, small batch baking, streusel topping, easy breakfast, fall recipes, gluten-free option, dairy-free option

Find it online: https://daintydine.com/best-small-batch-pumpkin-muffins-5-step-easy-recipe/