Small Batch Pumpkin Muffins with Pepita Streusel
Soft spiced pumpkin muffins with crunchy pepita streusel on top
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.