Small Batch Pumpkin Muffins
These small batch pumpkin muffins are soft, moist, and spiced with warm fall flavor. Made from scratch, the recipe yields 6, the right amount for one or two people to enjoy.
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 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
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.
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
