Easy, pumpkin-y, streusel-y muffins that come together in minutes, using basic ingredients, small-batch style… recipe makes only 6!
All you need for this recipe:
- Pumpkin (or applesauce, banana etc)
- Nut butter or oil
- Maple syrup
- Flour
- Butter and sugar (to make the crumb topping)
- Nuts maybe
- And a bunch of spices and flavorings
That is pretty much it.
You’ll make the crumb topping in a small bowl and refrigerate while making the muffin batter.
Transfer muffins to their pan, top with the streusel and bake 20-25 minutes. You’ll have amazing, bakery-quality muffins in your very kitchen.
As a final touch you can add a little icing action action by mixing together some powder sugar and maple syrup and take this whole experience up a notch.
The muffins are a great breakfast (or snack) but the iced muffins are just the PSL-esque dessert you might be looking for.
Those are all the words I have. Now run to the kitchen make these and let me know what you think!
Small-batch Crumb Cake Muffins
Equipment
- Muffin pan
Ingredients
- 1/4 cup pumpkin puree, applesauce or mashed banana (60 g)
- 3 tbsp any nut/seed butter (48 g) sub oil or yogurt
- 3 tbsp maple syrup (63 g) sub sugar-free
- 3 tbsp (nut) milk or water (45 g) I used unsweetened almond milk
- 1/4 tsp vanilla extract
- 3/4 cup flour (90 g) gf all purpose if desired
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 tsp cinnamon
Crumb topping
- 2 tbsp flour (15 g) gf if desired
- 2 tbsp sugar (24 g) brown/coconut sugar works best
- 1 tbsp (plant) butter, melted (14 g) sub coconut oil
- pinch of cinnamon
- 2 tbsp (optional) chopped pecans/nuts (15 g)
Instructions
- To make the crumb topping, mix sugar, cinnamon and flour, then pour in melted butter, stir to combine, chill in the refrigerator.
- Preheat oven to 350F and grease or line a muffin pan with liners.
- In a medium bowl whisk together pumpkin, maple, nut/seed butter, milk/water, vanilla.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and fold into the wet mixture (do not overmix).
- Fold in mix-ins (optional) and transfer to muffin pan. Sprinkle with crumb topping.
- Bake 20-25 minutes until centers are done, cool slightly and enjoy!!
Notes
- The recipe will make 6 tall and 8 snack-sized muffins. The snack-sized ones absolutely hit the spot as dessert! Nutrition info is based on 6 tall muffins.
- To make a quick icing, mix 1 tbsp powdered sugar and 1 tsp maple syrup and drizzle on the cooled muffins.