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Easy Small-Batch Pumpkin Muffins: Perfect 6-Muffin Recipe

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A quick and easy recipe for six perfectly spiced, moist pumpkin muffins. Ideal for small households or late-night cravings, these muffins come together in just 30 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • 2 tablespoons (25g) packed light brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60ml) vegetable oil (or canola or melted coconut oil)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (pure, not imitation)
  • 2 tablespoons (30ml) milk (dairy or plant-based)
  • 1 tablespoon turbinado sugar (for topping, optional)
  • A handful of pepitas (pumpkin seeds, for garnish, optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line 6 cups of a standard 12-cup muffin tin with paper liners or grease them well.
  2. In a medium bowl, whisk together 1 cup (120g) all-purpose flour, ⅓ cup (65g) granulated sugar, 2 tablespoons (25g) packed light brown sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, 1½ teaspoons pumpkin pie spice, and ¼ teaspoon salt until no lumps remain.
  3. In a separate small bowl, whisk together ½ cup (120g) pumpkin puree, ¼ cup (60ml) vegetable oil, 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons (30ml) milk until smooth and creamy.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix; a few streaks of flour are fine. The batter will be thick and slightly lumpy.
  5. Divide the batter evenly among the 6 prepared muffin cups, filling each about ¾ full. If using, sprinkle turbinado sugar or pepitas on top.
  6. Bake for 15-18 minutes, until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs, and the tops are domed and golden brown.
  7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For dairy-free, use plant-based milk. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend containing xanthan gum. For vegan, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and plant-based milk. Fill empty muffin cups halfway with water to prevent warping and add steam. Do not overmix the batter to avoid tough muffins. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Keywords: pumpkin muffins, small batch, easy pumpkin muffins, 6 muffins, fall baking, quick muffins

Find it online: https://sparklespoon.com/easy-small-batch-pumpkin-muffins-perfect-6-muffin-recipe/