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Perfect Small-Batch Pumpkin Muffins: Easy 30-Minute Recipe

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These tender, perfectly spiced pumpkin muffins are made in just 30 minutes with simple pantry ingredients. Ideal for small households, this recipe yields six moist, flavorful muffins with a delicate crumb and a crunchy turbinado sugar topping.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • 2 tablespoons (25g) packed light brown sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 3 tablespoons (42g) unsalted butter, melted and slightly cooled
  • 1 large egg, at room temperature
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • ½ teaspoon vanilla extract
  • 2 tablespoons (30ml) milk (any kind, including dairy-free)
  • 1 tablespoon turbinado sugar (for topping, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line 6 cups of a muffin pan with paper liners or grease them thoroughly.
  2. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed.
  3. In a large bowl, whisk together the melted butter, egg, pumpkin puree, vanilla extract, and milk until smooth and well combined.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently until just combined (a few small lumps are fine). Do not overmix.
  5. Divide the batter evenly among the 6 prepared muffin cups, filling each about two-thirds to three-quarters full (about 60-65g of batter per cup).
  6. Sprinkle a generous pinch of turbinado sugar over the top of each muffin.
  7. Bake on the middle rack for 15-18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly touched.
  8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Use room temperature ingredients for best results. Let the batter rest for 10-15 minutes before baking for taller tops. If using fresh pumpkin puree, drain excess moisture. Rotate the pan halfway through baking for even browning. 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, easy, fall baking, 30-minute recipe, homemade muffins

Find it online: https://bakebeam.com/perfect-small-batch-pumpkin-muffins-easy-30-minute-recipe/