Pumpkin Spice season is at its peak and these Pumpkin Muffins with Pepita Streusel are the perfect way to start your day. The soft pumpkin muffins are spiced with cinnamon and pumpkin pie spice and aren’t overly sweet. Then the streusel topping adds a little extra crunch and sweetness on top. This recipe makes just six muffins so you can enjoy them while they are nice and fresh. They are the perfect fall pumpkin treat to enjoy with your morning cup of coffee., and no judgement at all of that coffee is also pumpkin spice (mine totally is).
Small Batch Pumpkin Muffins with Pepita Streusel
Soft spiced pumpkin muffins with crunchy pepita streusel on top
Servings 6 muffins
Ingredients
Pumpkin Muffin Batter
- 3/4 cup pumpkin puree
- 1 egg
- 1/4 cup brown sugar
- 3 Tbsp oil coconut or canola oil work well
- 1 Tbsp milk
- 1/2 tsp vanilla extract
- 2/3 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 + 1/4 tsp pumpkin pie spice
- 3/4 tsp cinnamon
- 1/4 tsp salt
Pepita Streusel Topping
- 2 Tbsp roasted and salted pepitas roughly chopped
- 2 tsp brown sugar
- 1 Tbsp flour
- 1 Tbsp melted butter
Instructions
- Pre-heat over to 350 degrees F. In a medium bowl add the pumpkin puree, egg, brown sugar, oil, milk, and vanilla extract. Stir until combined and smooth.
- Add all the dry ingredients: flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Stir just until the flour is mixed in.
- Make the pepita streusel by stirring together the pepitas, brown sugar, flour and melted butter in a small bowl.
- Line a muffin pan with 6 muffin cup liners. With a large spoon scoop the pumpkin batter into the muffin liners. They will be almost full and should evenly fill 6 cups, Top the middle of each muffin with a small spoonful of the pepita streusel.
- Bake for 25 minutes. Remove from oven and allow to sit for 5 minutes before removing from the muffin pan. Let cool a few more minutes before enjoying. Muffins will stay fresh in a sealed container for up to 3 days.
