Name: Small Batch Pumpkin Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 120 g (1 cup) all-purpose flour; 1/2 tsp baking powder; 1/2 tsp cinnamon; 1/4 tsp baking soda; 1/4 tsp salt; 1/4 tsp nutmeg; 1/8 tsp ginger; 150 g (1/2 cup + 2 tbsp) pumpkin puree; 100 g (1/2 cup) brown sugar; 50 g (1/4 cup) granulated sugar; 60 g (1/4 cup) vegetable oil; 1 egg; raw sugar for topping ((optional))

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These Small Batch Pumpkin Muffins make 6 perfectly moist and fluffy muffins with tall bakery-style muffin tops!

These Small Batch Pumpkin Muffins are the perfect recipe to make when the leaves start to turn brown and a pumpkin spice craving creeps up! This simple recipe comes together in less than 30 minutes and yields six fluffy muffins with tall bakery-style muffin tops. They’re so easy to make and perfect for fall!

Looking for more pumpkin muffin recipes? Try my Mini Pumpkin Cream Cheese Muffins, Pumpkin Banana Muffins or Jumbo Pumpkin Muffins!

Ingredient Breakdown

All-purpose flour – this gives the muffins structure.

Baking soda & baking powder – both leaveners are needed to help the muffins rise.

Cinnamon, nutmeg & ginger – needed to help give the muffins their pumpkin spice flavor.

Pumpkin puree – adds flavor and moisture. Make sure to use pumpkin puree and NOT pumpkin pie filling. Pumpkin puree has 100% pumpkin while pumpkin pie filling already has spices and sugar added to it.

Vegetable oil – adds moisture and makes the muffins soft!

Granulated & brown sugar – sweetens and tenderizes the muffins. The brown sugar makes it extra moist! Either light or dark brown sugar will work.

Egg – helps bind the ingredients.

How To Make Small Batch Pumpkin Muffins

1. In a small bowl, whisk together the all-purpose flour, baking powder, cinnamon, baking soda, salt, nutmeg and ginger. Set aside.

2. In a medium bowl, whisk the pumpkin puree, brown sugar, granulated sugar, vegetable oil and egg until smooth and well combined.

3. Fold the dry ingredients into the wet ingredients until just combined.

4. Evenly divide the batter between muffin cups. If desired, sprinkle with raw sugar.

Small Batch Pumpkin Muffins in a muffin pan

5. Bake the muffins at 425°F for 10 minutes then reduce the heat to 375°F and bake for 8 more minutes. Store Small Batch Pumpkin Muffins in an airtight container for up to 4 days at room temperature.

Pro Tips For Small Batch Pumpkin Muffins

Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
Don’t over mix your batter! This will cause too much gluten development which will make the texture of the muffins rubbery and gross.
Sprinkle raw sugar on top to get that signature crunchy muffin top. You could also use sparkling sugar.
Scoop the batter to the top of the muffin cups to ensure tall muffins!

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂