Small Batch Pumpkin Muffins
These small batch pumpkin muffins are soft, moist, and full of warm pumpkin spice flavor. Easy to make and the recipe yields 6 perfectly sized muffins.
Servings: 6 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
Serving: 1muffin | Calories: 235kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 302mg | Potassium: 124mg | Fiber: 1g | Sugar: 19g | Vitamin A: 5068IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg
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