Small Batch Pumpkin Muffins

5 from 2 votes

Bake these soft and moist small batch pumpkin muffins, perfectly spiced with cinnamon and nutmeg. This easy recipe makes just six muffins.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Keyword: muffins, pumpkin muffins, pumpkin spice muffins, small batch

Servings: servings

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 prefer using whole milk, but you can use 2% or 1% milk instead)
Optional: pumpkin seeds for topping Alternatively, you can use white sparkling sugar for a sweet crunch

Preheat the oven to 350°F (177°C).
In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, ginger, black pepper, and salt. Set aside.
In a separate medium bowl, combine the pumpkin purée, granulated sugar, and brown sugar. Using an electric mixer, beat on low speed for 30 seconds, then increase to medium speed and mix for another 30 seconds until well blended.
Add the egg and mix until fully combined.
Pour in the melted butter and mix well.
Gradually add the flour mixture to the pumpkin mixture and mix until just combined.
Add the milk and mix until everything is well incorporated.
Lightly grease 6 muffin cups in a muffin tin. Fill each muffin cup almost to the top with the batter. I like using an ice cream scoop to ensure even-sized muffins.
If using, top each muffin with pumpkin seeds.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Measure the flour correctly by spooning it into the measuring cup and leveling it off. Too much flour will make the muffins dry.
Don’t overmix the batter; stir just until combined. Overmixing can lead to dense muffins.
Fill the muffin cavities close to the top for tall, bakery-style pumpkin muffins.
Watch the bake time closely if making smaller muffins, as they’ll bake faster.
Store leftover muffins in an airtight container at room temperature for up to 3 days.
Freeze any extras in a freezer bag for up to 2 months. Just reheat them in the microwave for 15-20 seconds.

Scan this QR code with your phone's camera to view this recipe on your mobile device.