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These small batch pumpkin muffins are everything you want in a muffin—soft, moist, and filled with warm pumpkin spice flavor. They have a tender crumb, a perfect balance of sweetness, and a hint of spice that makes them ideal for fall. With this simple recipe, you’ll have six perfectly-sized muffins that are light, fluffy, and just the right amount of pumpkin-y goodness. Perfect for breakfast, a snack, or even dessert!
Looking for more single serving and small batch pumpkin recipes? You’ll love our soft and spiced Pumpkin Bars, rich and creamy Pumpkin Cheesecake, or warm and comforting Pumpkin Soup.
Why You’ll Love This Recipe
- Perfect Fall Flavors: Classic pumpkin and warm spices make every bite taste like fall.
- Easy to Make: Requires basic ingredients you likely already have on hand.
- Small Batch: Makes just six muffins, so you’re not left with too many.
- Great for Breakfast or Snack: These muffins are perfect for a morning treat or a midday pick-me-up.
- Freezer-Friendly: These muffins freeze well, so you can save some for later.
These muffins are super-moist, extra soft, and packed with a deep pumpkin spice flavor in every bite. They’re perfectly spiced with cinnamon, nutmeg, and ginger, striking a balance that’s just right. With a yield of only six muffins, this small batch recipe is ideal for those cooking for one or two, so you can enjoy fresh, homemade muffins without leftovers. Whether you want a quick breakfast, a snack, or a treat, these pumpkin muffins are a flavorful, easy-to-make option that’s perfect for fall.
Ingredients
If you have any ingredients leftover from this small batch pumpkin spice muffins recipe, check out our Leftover Ingredients Recipe Finder.
- All-purpose flour: Provides structure to the muffins, giving them a tender crumb.
- Baking soda: Helps the muffins rise, making them light and fluffy.
- Ground cinnamon, ground nutmeg, ground allspice, ground ginger: These spices create the warm, classic pumpkin spice flavor that makes these muffins so delicious. If you don’t have all the individual spices, you can substitute them with 1 ¼ teaspoons of pumpkin spice.
- Black pepper: My secret ingredient! It subtly enhances the sweetness of the muffins while adding light floral and citrusy notes that perfectly complement the pumpkin flavor.
- Salt: A pinch balances the sweetness and enhances the overall flavor of the muffins.
- Pumpkin puree: Adds moisture and gives the muffins their signature pumpkin flavor. Make sure to use pure pumpkin puree, not pumpkin pie filling. Consider using any leftover pumpkin in a small pumpkin pie or zucchini bread.
- Granulated sugar and brown sugar: The combination of these sugars adds sweetness, while the brown sugar provides a hint of richness and moisture. If you don’t have brown sugar on hand, consider using our brown sugar recipe to make a small batch.
- Salted butter: Adds richness and helps create a soft, tender texture. If you use unsalted butter, add an extra pinch of salt to the batter.
- Egg: Binds the ingredients together and provides structure to the muffins.
- Milk: Adds moisture, helping to keep the muffins soft and light.
- Pumpkin seeds: Optional, but they add a nice crunch and make the muffins look extra special if sprinkled on top before baking. Pumpkin seeds are a rich source of protein, vitamins, minerals, fiber, and healthy fats. They’re also packed with antioxidants, which can help protect cells from damage and reduce inflammation. Not only do they add a nice crunch to the muffins, but they also make a great snack on their own and can be used in our pumpkin spice granola recipe too!
How To Store Leftover Pumpkin Purée
Storing Leftover Pumpkin Purée in the Fridge:
Once opened, canned pumpkin purée will stay fresh in the refrigerator for 5 to 7 days. Be sure to transfer the leftover purée into an airtight container and label it with the date you opened the can to keep track.
Freezing Pumpkin Purée:
For longer storage, you can freeze the purée. Divide it into the portion sizes you’ll use most often and place them in zip-top bags. Label the bags with the date, and store them in the freezer for later use.
Ice Cube Tray Hack:
For more precise portions, spoon 1 tablespoon of pumpkin purée into each section of an ice cube tray and freeze. Once the cubes are solid, pop them out and store them in a zip-top bag. These frozen cubes are perfect for adding to smoothies or for thawing small amounts for recipes.
Freezer Shelf Life:
Frozen pumpkin purée will maintain its best quality for up to 3 months. Be sure to label and date your frozen purée to use it while it’s fresh!
Recipe Variations
Looking for ways to customize your pumpkin spice muffins? Here are some easy variations you might enjoy:
- Pumpkin Chocolate Chip Muffins: Stir in ¼ cup of chocolate chips for a sweet, chocolatey twist.
- Pumpkin Nut Muffins: Add ¼ cup of chopped walnuts or pecans for a crunchy texture.
- Gluten-Free Pumpkin Muffins: Swap the all-purpose flour for a 1:1 gluten-free flour blend.
- Dairy-Free Pumpkin Muffins: Use almond milk or oat milk in place of regular milk, and substitute the butter with coconut oil or a dairy-free alternative.
- Pumpkin Spice Crumble Muffins: Top the muffins with a simple crumble, like the one used in our Mini Dutch Apple Pie recipe, made from flour, sugar, and butter before baking for a deliciously crunchy topping.
How To Make Pumpkin Muffins
These step-by-step photos and instructions help you visualize how make a small batch of pumpkin muffins. See the recipe box below for ingredient amounts and full recipe instructions.
- In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, ginger, black pepper, and salt. Set aside.
- In a separate medium bowl, combine the pumpkin purée, granulated sugar, and brown sugar. Using an electric mixer, beat on low speed for 30 seconds, then increase to medium speed and mix for another 30 seconds until well blended.
- Add the egg and mix until fully combined.
- Pour in the melted butter and mix well.
- Gradually add the flour mixture to the pumpkin mixture and mix until just combined.
- Add the milk and mix until everything is well incorporated.
- Lightly grease 6 muffin cups in a muffin tin. Fill each muffin cup almost to the top with the batter. I like using an ice cream scoop to ensure even-sized muffins.
- If using, top each muffin with pumpkin seeds. Alternatively, you can use white sparkling sugar for a sweet crunch.
- Bake at 350°F (177°C) for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Expert Tips
- Measure the flour correctly by spooning it into the measuring cup and leveling it off. Too much flour will make the muffins dry.
- Don’t overmix the batter; stir just until combined. Overmixing can lead to dense muffins.
- Fill the muffin cavities close to the top for tall, bakery-style pumpkin muffins.
- Watch the bake time closely if making smaller muffins, as they’ll bake faster.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Freeze any extras in a freezer bag for up to 2 months. Just reheat them in the microwave for 15-20 seconds.
Frequently Asked Questions
No, pumpkin pie filling is pre-sweetened and seasoned. Stick with pure pumpkin puree.
You can use 1 ¼ teaspoons of pumpkin spice instead.
Absolutely! Just double all the ingredients, and you’ll have a dozen muffins.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch pumpkin muffins recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Small Batch Pumpkin Muffins
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground ginger
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt
- ¾ cup pure pumpkin purée
- ⅓ cup granulated sugar
- 3 tablespoons brown sugar
- 1 large egg
- ¼ cup salted butter
- ¼ cup milk (I prefer using whole milk, but you can use 2% or 1% milk instead)
- Optional: pumpkin seeds for topping Alternatively, you can use white sparkling sugar for a sweet crunch
Instructions
- Preheat the oven to 350°F (177°C).
- In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, ginger, black pepper, and salt. Set aside.
- In a separate medium bowl, combine the pumpkin purée, granulated sugar, and brown sugar. Using an electric mixer, beat on low speed for 30 seconds, then increase to medium speed and mix for another 30 seconds until well blended.
- Add the egg and mix until fully combined.
- Pour in the melted butter and mix well.
- Gradually add the flour mixture to the pumpkin mixture and mix until just combined.
- Add the milk and mix until everything is well incorporated.
- Lightly grease 6 muffin cups in a muffin tin. Fill each muffin cup almost to the top with the batter. I like using an ice cream scoop to ensure even-sized muffins.
- If using, top each muffin with pumpkin seeds.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- Measure the flour correctly by spooning it into the measuring cup and leveling it off. Too much flour will make the muffins dry.
- Don’t overmix the batter; stir just until combined. Overmixing can lead to dense muffins.
- Fill the muffin cavities close to the top for tall, bakery-style pumpkin muffins.
- Watch the bake time closely if making smaller muffins, as they’ll bake faster.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Freeze any extras in a freezer bag for up to 2 months. Just reheat them in the microwave for 15-20 seconds.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Very disappointing
Spices were all fresh, except maybe the ginger
Did not over mix but the the muffin was doughy and bland
Could not taste any spice at all
Best part was the toasted pepita seeds on top
However your banana muffins on the other hand are absolutely wonderful!!
My friend who provides me with 2 ripe bananas loves them, especially with a little more melted butter than called f
Thank you for sharing your feedback, and I’m so sorry to hear that the pumpkin muffins didn’t turn out as expected. It sounds like the ginger may have affected the flavor—ground ginger can lose its potency over time, which could explain why the spices didn’t come through as much. Also, sometimes oven temperature can impact the texture—if the muffins weren’t baked through, they may have come out doughy. I’ve tested this recipe several times with success, and they are typically very moist and flavorful. I’m glad to hear you enjoyed the banana muffins, though! I appreciate you taking the time to comment.
I have been following your recipes for a short time. I have made several of them. Today I made the pumpkin muffins.
My husband loves most anything with pumpkin. This recipe was outstanding, so moist and flavorful. I dusted them with powder sugar before serving. He has a sweet tooth. Thank you for another great recipe.
Thank you so much for your wonderful comment! I’m thrilled to hear that both you and your husband loved the pumpkin muffins. Dusting them with powdered sugar sounds like a delicious touch! I really appreciate you taking the time to share your experience and for trying out my recipes. Thanks again!
Hi Joanie
Could I use maple syrup?
Yes, you can use maple syrup, but I haven’t tested it in this recipe, so I can’t say for sure if the amounts of the other ingredients would need to be adjusted. The texture of the muffins will likely be different, as maple syrup adds extra moisture. If you give it a try, I’d love to hear how it turns out!
Good recipe.
Thank you!