Description

These Pumpkin Streusel Muffins are a small-batch fall baking delight—moist, fluffy, and spiced with pumpkin pie flavors. Topped with a buttery, crunchy streusel and finished with a light glaze, they’re the perfect cozy treat for when you crave pumpkin spice without needing a full dozen. This recipe makes just 8 muffins—ideal for small households, sharing with a neighbor, or enjoying fresh over a couple of days.

Ingredients

Scale

Streusel:

1/4 cup + 2 tbsp all-purpose flour
1/4 cup + 1 tbsp brown sugar
3 tbsp salted butter, softened

Muffins:

1 cup all-purpose flour
1/2 tsp baking soda
1 tsp pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves mix)
1/4 tsp salt
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1/4 cup vegetable oil
3/4 cup pumpkin puree

Glaze:

1/2 cup powdered sugar
1 1/2 tsp milk (plus more if needed)

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Instructions

Preheat oven to 425°F (220°C). Line muffin pan with 8 liners.
Prepare streusel: mix flour, brown sugar, and butter until crumbly. Freeze while making batter.
Whisk dry ingredients: flour, baking soda, pumpkin pie spice, and salt.
In a separate bowl, whisk sugars, egg, oil, and pumpkin puree until smooth.
Add dry mixture to wet and stir gently until just combined (do not overmix).
Divide batter into 8 muffin liners, filling about 3/4 full.
Sprinkle streusel evenly on top.
Bake at 425°F for 8 minutes, then reduce oven to 350°F (175°C) and bake 8–12 minutes more, until toothpick comes out clean.
Cool in pan 10 minutes, then transfer to wire rack.
Whisk glaze ingredients and drizzle over cooled muffins. Let set before serving.

Notes

That initial high heat (425°F) makes muffins rise tall with a bakery-style dome.

Lumps in the batter are okay—overmixing makes muffins dense.

Add chopped pecans or walnuts to the streusel for extra crunch.

Hold off on glazing if freezing muffins; add glaze after thawing.

Can be doubled for a full dozen muffins.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert / Breakfast / Snack
Method: Baking
Cuisine: American