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Best Small-Batch Pumpkin Muffins (Easy Cozy Recipe)

small-batch pumpkin muffins - featured image

These cozy small-batch pumpkin spice muffins come together in about thirty minutes flat. They’re tender, perfectly spiced, and ideal for fall mornings or quiet afternoons.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • ½ cup (120g) pumpkin puree
  • ¼ cup (60ml) vegetable oil
  • 1 large egg, room temperature
  • 2 tablespoons (30ml) milk
  • 1 teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon turbinado sugar (for topping, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 6-cup muffin tin with paper liners or grease the cups well.
  2. In a medium bowl, whisk together the dry ingredients: 1 cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, 1½ teaspoons pumpkin pie spice, and ½ teaspoon ground cinnamon.
  3. In a large bowl, combine the wet ingredients: ½ cup pumpkin puree, ¼ cup vegetable oil, ½ cup granulated sugar, ¼ cup packed light brown sugar, 1 large egg (room temperature), 2 tablespoons milk, and 1 teaspoon vanilla extract. Whisk until smooth.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together until just combined (a few lumps are fine). Do not overmix.
  5. Divide the batter evenly among the 6 muffin cups, filling each about ¾ full. Sprinkle tops with turbinado sugar if desired.
  6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Check pumpkin puree for wateriness and blot if needed. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, small-batch muffins, pumpkin spice muffins, fall baking, easy muffin recipe