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Soft, perfectly sweet pumpkin muffins topped with an irresistible oat crumble for extra texture and deliciousness. This is the ultimate fall treat, perfect with coffee! Make a small batch or double for a crowd!
Ingredients you’ll need for Pumpkin Streusel Muffins:
- Wet Ingredients:
- melted butter
- pumpkin puree
- egg
- vanilla
- plain greek yogurt, Icelandic yogurt or sourdough discard
- brown sugar
- Dry Ingredients:
- all purpose flour
- baking powder
- baking soda
- kosher salt or fine sea salt
- cinnamon
- nutmeg
- For the Crumble Topping:
- brown sugar
- oats
- flour
- cinnamon
- softened butter
How to store and reheat leftover muffins?
Store any leftover muffins in an air-tight container or ziplock bag at room temperature for up to 3 days. I recommend reheating them in the oven at 350°F for 4 to 5 minutes before enjoying.
Baking Essentials
My Favorite Muffin Liners
The best and cutest muffin liners! I started using these muffin liners a few months ago. They make clean up a breeze and look precious, my only regret is not using them sooner!
Lastly, if you make these Small Batch Pumpkin Streusel Muffins, please let me know down below by leaving a comment and review! I love to hear from you guys. It’s so fun to share food stories & cook these recipes together. Also, snap a photo of your finished dish and share it with me on Instagram – tagging me @saltedseasons. It makes my day to see what y’all are whipping up. Cheers to handmade meals!
Love y’al
– Țaylo
Small Batch Pumpkin Streusel Muffins (Taste Like a Warm Fall Hug)
Ingredients
Wet Ingredients:
- 1/4 cup melted butter
- 3/4 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup plain greek yogurt, Icelandic yogurt or sourdough discard
- 1/2 cup brown sugar
Dry Ingredients:
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt half the amount if using fine sea salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
For the Crumble Topping:
- 1/3 cup brown sugar
- 1/3 cup oats
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 3 tablespoons softened butter
Instructions
- Preheat the oven to 350°F. Line a muffin pan. My favorite muffin liners are linked in the blog post above!
- Whisk all the wet ingredients together in a medium bowl (1/4 cup melted butter, 3/4 cup pumpkin puree, 1 egg, 1 teaspoon vanilla, 1/4 cup yogurt or sourdough discard and 1/2 cup brown sugar).
- Mix all the dry ingredients together in a small bowl (1 cup all purpose, flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/4 teaspoon kosher salt, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg).
- Pour the dry ingredients into the wet mixture, gently mix to combine.
- Spoon the batter into the prepared muffin tin, filling each about 3/4th of the way full.
- While batter is resting in muffin liners, make the streusel topping. In a small bowl, combine 1/3 cup brown sugar, 1/3 cup oats, 2 tablespoons flour, 3 tablespoons softened butter, 1/2 teaspoon cinnamon. Top each muffin with some streusel topping.
- Bake at 350°F for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Enjoy!
Notes
I hope you enjoy this recipe that has become a well-loved favorite here at Salted Seasons— where we celebrate seasonal eating and down to earth living. Thank you for being here and thanks so much for cooking with me! Until next time—
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