Kicking off the fall recipes this year with a small-batch version of everyone’s favorite muffin! These pumpkin muffins are super simple, and you can easily customize them to whatever you’re looking for.
I make these every year, but I’ve never shared a small-batch of this recipe. Sometimes we just don’t want to have a whole dozen muffins, so here’s the perfect solution. Let’s get to it!
We are starting out by whisking together the dry ingredients, including all the warm spices to make these pumpkin muffins taste amazing. Then, whisk together the sugars and oil until well combined. Using oil helps these stay really moist, and the brown sugar makes everything a little more flavorful and warm.
Add in the egg, pumpkin puree, and vanilla extract and stir until well combined. Then it’s onto the dry ingredients- we’re whisking until everything is well combined.
Then scoop the batter into your prepared muffin tin. I love using these large paper liners because they look really great, but they also allow you to easily make really big, bakery-style muffins, which is what I’m going for here.
I like to keep things simple and top these with a sprinkle of coarse sugar before they head to the oven to bake off. You can also top them with a simple crumble topping, or whisk together some powdered sugar and water, and ice them after they have baked!
They will bake up tall and lightly golden (though it’s a little hard to see on pumpkin muffins), and they should rise up over the edges of your pan. Cool these completely and enjoy!
These are my absolute fav fall treat, and I hope you guys love these small-batch Pumpkin Muffins as much we do! Here are all my tips and tricks to help you along the way:
Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
2020, Dough-Eyed
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Koko
October 13, 2022 at 3:44 pmYummy! Made a snack cake out of this recipe. Wanted to do muffins, but couldn't find my muffin tin. Didn't have all the spices, so I used Penzey's Pumpkin Pie Spice, which has all the spices in it. Was almost out of oil, so used part olive oil. I was determined! Turned out SO yummy, even with the substitutions. Now I need to do it again, as written. I'll bet it will be even better. Thx!
Holly
March 12, 2023 at 7:45 amWhat a great recipe! Everything about it is good… measurements and directions are simple, baking time for me was accurate, and the rise of the muffins was exactly as shown (I made five muffins and I don't live in a high altitude area). These came out moist and fluffy and delicious! Thank you.