Small-batch Pumpkin Streusel Muffins
Ingredients
The streusel
-
¼
cup
all-purpose flour
-
2
tablespoons
all-purpose flour
-
¼
cup
brown sugar
-
1
tablespoon
brown sugar
-
3
tablespoons
salted butter
The muffins
-
1
cup
all-purpose flour
-
½
teaspoon
baking soda
-
1
teaspoon
pumpkin pie spice
-
¼
teaspoon
salt
-
½
cup
granulated sugar
-
¼
cup
brown sugar
-
1
large
egg
-
¼
cup
vegetable oil
-
¾
cup
pumpkin puree
The glaze
-
½
cup
powdered sugar
-
1½
teaspoons
milk
Instructions
- Preheat the oven to 425°F and line a muffin pan with 8 liners.
- Make the streusel by mixing flour, brown sugar, and butter until clumpy, then freeze it.
- In a small bowl, whisk together the dry ingredients for the muffins.
- In a large bowl, combine the sugars, egg, oil, and pumpkin puree, and whisk until smooth.
- Stir the dry ingredients into the wet ingredients until just combined.
- Spoon the batter into the muffin cups and top with streusel.
- Bake for 8 minutes at 425°F, then reduce the temperature to 350°F and bake for another 8 to 12 minutes until a toothpick comes out clean.
- Cool the muffins for 10 minutes in the tin, then transfer to a cooling rack.
- Mix powdered sugar and milk to make the glaze, then drizzle it over the muffins once they are cooled.
Nutrition Facts (estimated)
Servings
8 muffins
Calories
271
Total fat
11g
Total carbohydrates
39g
Total protein
4g
Sodium
190mg
Cholesterol
37mg
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