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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, 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 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.
The little bit of pepper added a tasty zing! Thank you for these lovely ideas.
Hi Joanie, is it ok to add fresh cranberries and if so, how much.
Thanks!
That sounds like a great idea! I’d think about 1/4 cup of fresh cranberries would be a good amount to try.
Loved the spice level adding great flavour and the fact they’re not too sweet! Perfect amount for 1 person.
I made the Small Batch Pumpkin Muffins Yesterday. Wow! They are delicious!!. I did not have the allspice so I had to leave it out. Also, I questioned “black pepper” as an ingredient, but I did put it in. I figured it was in the recipe for a reason.
Please keep these good recipes coming. I really enjoy them.
Thank you so much for your kind words! I’m thrilled that you enjoyed the pumpkin muffins! Leaving out the allspice is totally fine, and I’m glad you trusted the black pepper addition—it’s one of my secret ingredients that adds just a hint of depth to the flavor. I truly appreciate your feedback and support, and I’m so happy to hear you’re enjoying the recipes. More delicious recipes are definitely on the way! 😊
I was so excited for this recipe. I purposllt baked them to send home with my Grandsons. They called to say that they had a metallic taste to them and couldn’t eat them. I have fresh baking soda so I am trying to figure out what went wrong. I also used the commercial pumpkin spice because they wouldn’t want too strong of spice in them. Can you think of anything else that might have contributed to my failure? Joyce
Hi Joyce, thank you for your comment! There are a few possibilities that could explain the metallic taste. Sometimes canned pumpkin can have a slight metallic flavor depending on the brand. It’s also possible that too much baking soda was used, which can cause that taste, so it might be helpful to double-check the measurement. Additionally, some commercial pumpkin spice blends may contain additives that could affect the flavor. You might want to try using each individual spice next time or adjust the amount. I hope this helps, and I’m happy to troubleshoot further if needed!
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!
Hi Joanie,
Unfortunately I didn’t calculate the liquid correctly because the muffins were a bit too soft, doughy like.
Thanks for a great recipe just the way it is :))
Thank you for your comment! It sounds like a bit of extra liquid might have been added, which could be why the muffins turned out softer. I’m glad you still enjoyed the recipe, and I hope the next batch comes out perfectly! 🙂
Good recipe.
Thank you!