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These small batch pumpkin muffins are soft, moist, and full of warm cinnamon and ginger flavor. Made from scratch for one or two, this recipe makes just 6 muffins.
Featured Comment
“…This recipe was outstanding, so moist and flavorful…”
– Betty
Quick Look
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Equipment: 6-cup muffin tin
- Cook Method: Oven
- Servings: 6 muffins
- Difficulty: Easy
- Flavor Profile: Warm and lightly spiced with cinnamon, nutmeg, and ginger, soft and moist with a tender crumb.
These small batch pumpkin muffins are quick to make and ready in about 30 minutes.
Why I Love These Small Batch Pumpkin Spice Muffins
These are the pumpkin muffins I reach for the moment the mornings turn cool. They bake up soft and moist, and they’re not too sweet, which is how I like a breakfast muffin. My one trick is a pinch of black pepper in the batter. It sounds odd in a sweet muffin, but it wakes up the spices and adds a little warmth in the background.
The batch comes together in about 30 minutes and makes 6 muffins, enough for a few slow mornings with coffee. Most pumpkin muffin recipes make a dozen or more. This one makes 6, so you get fresh muffins for one or two without a big batch to work through.
If you love these, try my small batch banana muffins, bakery-style blueberry muffin, single apple muffin, or small batch pumpkin pancakes for another cool-morning breakfast.
Ingredient Notes
You only need a few pantry staples and some pumpkin puree to make these small batch pumpkin muffins. If you have any ingredients left over, check out our Leftover Ingredients Recipe Finder.
Pumpkin puree: Use pure canned pumpkin puree, not pumpkin pie filling, which already has sugar and spices added and will change the flavor and texture. The puree is what makes these muffins moist and gives them their pumpkin flavor. The recipe uses ¾ cup, so you’ll have some left in the can. Use it in a small pumpkin pie, small batch pumpkin spice coffee creamer, or mini zucchini bread.
Cinnamon, nutmeg, allspice, and ginger: These warm spices carry the flavor, so use fresh jars. Ground ginger fades fastest with age, and stale spices are the usual reason a pumpkin muffin tastes bland. If you’d rather not buy them separately, use 1¼ teaspoons of pumpkin pie spice in their place.
Black pepper: This is my secret ingredient. A pinch lifts the sweetness and adds a subtle floral note in the background. You won’t taste it as pepper.
Granulated sugar and brown sugar: Together they sweeten the muffins and keep them soft. Brown sugar also adds a little molasses depth. No brown sugar on hand? Make a quick batch with our homemade brown sugar recipe.
Butter and milk: Melted salted butter adds richness, and a splash of milk loosens the batter to the right consistency. Whole milk gives the best texture, but 2% or 1% will work.
All-purpose flour, baking soda, and egg: The flour and egg give the muffins their structure, and the baking soda helps them rise.
Pumpkin seeds (optional): A few on top add crunch and a bakery-style look. Use extra seeds in small batch pumpkin spice granola or just snack on them.
How To Store Leftover Pumpkin Puree
- Refrigerate in an airtight container for 5 to 7 days.
- Freeze in labeled zip-top bags for up to 3 months.
- For small amounts, freeze 1-tablespoon portions in an ice cube tray, then move them to a bag. Frozen pumpkin cubes are also good dropped into a smoothie.
Recipe Variations
These small batch pumpkin muffins take well to small changes. Switch up the flavor, add a topping, or bake them as mini pumpkin muffins for a two-bite version.
Mini Pumpkin Muffins
Bake the batter in a mini muffin tin instead of a standard one. Grease or line the cups, fill them nearly full, and bake at 350°F for about 11 to 13 minutes, until a toothpick inserted in the center comes out clean. Start checking at 10 minutes, since mini muffins bake fast.
Pumpkin Chocolate Chip Muffins
Fold ¼ cup of chocolate chips into the batter before filling the cups. Semi-sweet chips are the usual pick, but chopped dark chocolate or mini chips work just as well and spread the chocolate through every bite.
Pumpkin Nut Muffins
Stir in ¼ cup of chopped walnuts or pecans for crunch. Toast the nuts first in a dry skillet for a few minutes to bring out more flavor before they go into the batter.
Gluten-Free Pumpkin Muffins
Use a 1:1 gluten-free flour blend in place of the all-purpose flour. Blends made by Bob’s Red Mill or King Arthur are formulated to swap straight in without changing the amounts.
Dairy-Free Pumpkin Muffins
Use almond or oat milk, and swap the butter for coconut oil or another dairy-free fat. Both swaps go in at the same amount as the originals, so nothing else about the recipe changes.
Crumb Topping
Before baking, sprinkle the muffins with a simple crumb topping made from flour, sugar, and butter, like the one on our mini Dutch apple pie.
How To Make Pumpkin Muffins
Here’s how to make pumpkin muffins from scratch, with a photo for each step. The recipe card below has the full ingredient amounts.
Before you begin: Preheat the oven to 350°F (177°C) and grease or line 6 muffin cups.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, ginger, black pepper, and salt.
- In a separate bowl, beat the pumpkin puree, granulated sugar, and brown sugar with an electric mixer, low for 30 seconds and then medium for 30 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, with no dry streaks left.
- Pour in the milk and mix until the batter is smooth.
- Fill each muffin cup almost to the top. An ice cream scoop makes it easy to portion evenly.
- Top with pumpkin seeds, if using.
- Bake for 20 to 25 minutes, until the tops are set and a toothpick inserted in the center comes out clean.
Expert Tips
Use fresh spices. Ground spices, especially ginger, lose their strength after several months. If your jars have been open a year or more, replace them so the pumpkin flavor comes through.
Measure the flour correctly. Spoon it into the measuring cup and level it off with a knife. Scooping straight from the bag packs in extra flour and makes the muffins dry.
Don’t overmix the batter. Stir until the dry ingredients just disappear. Overmixing works the flour and makes the muffins dense instead of soft.
Fill the cups nearly full. Filling each cup almost to the top gives these muffins their tall, bakery-style tops.
Check them early. Ovens vary, so start testing at 20 minutes. Pull the muffins the moment a toothpick comes out clean, since a few extra minutes will dry them out.
Cool before eating. Let the muffins sit in the pan for 5 minutes, then move them to a rack. They finish setting as they cool and lift out cleanly.
Troubleshooting
If your pumpkin muffins aren’t turning out quite right, here’s how to fix common issues.
Why are my pumpkin muffins doughy or dense?
Doughy or dense pumpkin muffins are usually underbaked or overmixed. Bake until a toothpick inserted in the center comes out clean, and stir the batter only until the dry ingredients disappear, since overmixing works the flour and makes the muffins heavy.
Why didn’t my pumpkin muffins rise?
Muffins that don’t rise usually have old baking soda or too much flour. To check your baking soda, stir ¼ teaspoon of vinegar into ½ cup of hot water, then add ¼ teaspoon of baking soda. It should fizz right away. Also measure the flour by spooning it into the cup and leveling it off, so the batter isn’t too stiff to rise.
Why do my pumpkin muffins stick to the liners?
Pumpkin muffins stick when the liners are pulled off too early. These muffins are moist, so let them cool completely before removing the paper. Using parchment liners or lightly greasing the cups also helps if sticking keeps happening.
Frequently Asked Questions
No, use pure pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spices that change the flavor and texture of the muffins.
Yes, homemade pumpkin puree works in these pumpkin muffins. Drain it well first, since fresh puree holds more water and can make the batter too wet.
Store pumpkin muffins in an airtight container at room temperature for up to 3 days.
Yes, freeze them in a zip-top bag for up to 2 months, then reheat in the microwave for 15 to 20 seconds.
Yes, the same amount of mashed cooked sweet potato works in place of the pumpkin puree. Sweet potato is thicker, so you may need to add a little more milk to loosen the batter.
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 whole milk (Use 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) and grease 6 muffin cups.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, ginger, black pepper, and salt.
- In a separate bowl, beat the pumpkin puree, granulated sugar, and brown sugar with an electric mixer, low for 30 seconds and then medium for 30 seconds, until smooth.
- Add the egg and mix until fully combined.
- Mix in the melted butter until no streaks remain.
- Add the dry ingredients and mix until just combined, with no dry flour left.
- Pour in the milk and mix until the batter is smooth.
- Fill each muffin cup almost to the top.
- Top with pumpkin seeds, if using.
- Bake for 20 to 25 minutes, until the tops are set and a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then move to a wire rack.
Notes
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!
These were so moist, so delicious. I saw a previous commenter used a donut tin. I’ll do that next!
Can I use organic great value pumpkin pie spice instead of all the spices you have listed? If so, how much would you recommend; that is, what teaspoon measurement would you recommend? This would be more cost effective since I do not use these spices on a regular basis.
Yes, you can use pumpkin pie spice in place of the individual spices. Use 1¼ teaspoons. I’ve also listed this substitution in the recipe notes in case you’d like to reference it for next time.
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!
I’ve made this recipe almost 10 times since last fall and I think my family is sick of me, but I don’t care because it’s so delicious! Instead of a muffin pan I use a small loaf pan, and I even made one for my mom using sweet potato in place of the pumpkin since she prefers it, and she loved it! 11/10 great recipe!
Thank you so much!!