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These small batch pumpkin muffins are soft, moist, and filled with warm pumpkin spice flavor. Made with simple ingredients and perfectly portioned to make just six muffins, they’re a quick and easy treat that’s ideal for fall.
Featured Comment
“…This recipe was outstanding, so moist and flavorful…”
– Betty
Why You’ll Love This Recipe
- Warm Fall Flavor: Filled with pumpkin and classic fall spices.
- Simple Ingredients: Made with pantry staples.
- Small Batch: Yields 6 muffins.
- Versatile: Great for breakfast or a quick snack.
- Freezer-Friendly: Store extras in the freezer for later.
These pumpkin muffins are some of the softest, most flavorful muffins I’ve ever made. They’re packed with warm spices like cinnamon, nutmeg, and ginger, and the texture is incredibly moist and tender.
I love that the recipe makes just six muffins, which is perfect when I want something homemade without a bunch left over. If you’re in the mood for a simple fall treat that comes together easily, you’ve got to try these.
Looking for more single serving and small batch pumpkin recipes? Try my small batch pumpkin bars, mini pumpkin dump cake, pumpkin pancakes for one, a small no-bake pumpkin cheesecake, or pumpkin soup for one.
Ingredients
If you have any ingredients leftover from this small batch pumpkin spice muffins recipe, check out our Leftover Ingredients Recipe Finder.
- Cinnamon, Nutmeg, Allspice, Ginger: Classic pumpkin spices that bring warm flavor. Use 1¼ teaspoons of pumpkin pie spice if you don’t have each one.
- Black Pepper: My secret ingredient. Enhances sweetness and adds subtle floral and citrusy notes.
- Pumpkin Puree: Adds moisture and the signature pumpkin taste. Use pure pumpkin, not pumpkin pie filling. Leftover pumpkin can be used in a small pumpkin pie, small batch pumpkin spice coffee creamer, or mini zucchini bread.
Storing Leftover Pumpkin Puree
- Refrigerator: Store in an airtight container for 5 to 7 days.
- Freezer: Portion into zip-top bags or freeze in cubes. Use within 3 months.
- Tip: Pumpkin cubes are great in smoothies or for thawing small amounts for recipes.
- Granulated Sugar & Brown Sugar: Add sweetness and moisture. No brown sugar? Make a quick batch with our homemade brown sugar recipe.
- Pumpkin Seeds (Optional): Add a bit of crunch and make the tops look bakery-style. They’re also packed with protein, fiber, and antioxidants. Use extra seeds in small batch pumpkin spice granola or as a snack.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Want to change up your pumpkin muffins? Try one of these simple variations:
- Pumpkin Chocolate Chip Muffins: Stir in ¼ cup of chocolate chips.
- Pumpkin Nut Muffins: Add ¼ cup of chopped walnuts or pecans for crunch.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Dairy-Free: Use almond or oat milk and replace butter with coconut oil or another dairy-free alternative.
- Pumpkin Spice Crumble Muffins: Add a crumb topping like the one from our mini Dutch apple pie, made with flour, sugar, and butter, before baking.
How To Make Pumpkin Muffins
These photos and instructions help you visualize how make a small batch of pumpkin muffins. See the recipe card below for ingredient amounts and full recipe instructions.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, ginger, black pepper, and salt. Set aside.
- In another medium bowl, combine the pumpkin purée, granulated sugar, and brown sugar. Beat with an electric mixer on low for 30 seconds, then on medium for 30 more seconds until smooth.
- Add the egg and mix until fully combined.
- Mix in the melted butter.
- Add the dry ingredients and mix until just combined.
- Pour in the milk and mix until fully incorporated.
- Lightly grease 6 muffin cups. Fill each cup almost to the top with batter. An ice cream scoop helps portion evenly.
- Top with pumpkin seeds, if using.
- Bake at 350°F (177°C) for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Expert Tips
- Measure flour correctly: Spoon it into the dry measuring cup and level off. Too much flour can make the muffins dry.
- Avoid overmixing: Mix just until combined to keep the muffins light and tender.
- Fill muffin cups high: For tall, bakery-style muffins, fill each cup nearly to the top.
- Adjust bake time if needed: Smaller muffins will bake faster, so keep an eye on them.
- Storage: Keep muffins in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze in a zip-top bag for up to 2 months. Reheat in the microwave for 15–20 seconds.
Frequently Asked Questions
No, use pure pumpkin purée. Pumpkin pie filling contains added sugar and spices that will alter the flavor and texture.
Store them in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
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.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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 recommend using whole milk for the best texture, but 2% or 1% milk will work too.)
- Optional: pumpkin seeds or white sparkling sugar, for topping
Instructions
- Preheat the oven to 350°F (177°C).
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, ginger, black pepper, and salt. Set aside.
- In another medium bowl, combine the pumpkin purée, granulated sugar, and brown sugar. Beat with an electric mixer on low for 30 seconds, then on medium for 30 more seconds until smooth.
- Add the egg and mix until fully combined.
- Mix in the melted butter.
- Add the dry ingredients and mix until just combined.
- Pour in the milk and mix until fully incorporated.
- Lightly grease 6 muffin cups. Fill each cup almost to the top with batter. An ice cream scoop helps portion evenly.
- Top with pumpkin seeds or white sparkling sugar, if using.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Measure flour correctly: Spoon it into the dry measuring cup and level off. Too much flour can make the muffins dry.
- Avoid overmixing: Mix just until combined to keep the muffins light and tender.
- Fill muffin cups high: For tall, bakery-style muffins, fill each cup nearly to the top.
- Adjust bake time if needed: Smaller muffins will bake faster, so keep an eye on them.
- Storage: Keep muffins in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze in a zip-top bag for up to 2 months. Reheat 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.
I used a doughnut tin and baked them for 12 minutes. Dusted with granulated sugar and devoured them. Thanks for the recipe it’s a keeper!
That sounds wonderful! I love the idea of using a doughnut tin — what a fun way to enjoy the muffins. I’m so glad you liked the recipe!