These delicious, tender small batch pumpkin muffins are the perfect way to welcome fall and satisfy your pumpkin spice craving without overindulging on too many muffins and in only 30 minutes.
Now that we have turned the furnace on for the first time, I guess it’s officially fall and that means it’s pumpkin spice season. I have gone a little pumpkin crazy this fall with these small batch pumpkin chocolate chip cookies, pumpkin bars and now pumpkin muffins!
Ingredients Needed for Muffins
- Pumpkin. Be sure and use pumpkin puree, not pumpkin pie filling.
- Pumpkin Pie Spice This is a combination of cinnamon, cloves, nutmeg, allspice and ginger. If you want to make your own see my recipe in this post.
- Oil. I use canola oil but you could use vegetable oil or any mild flavored oil.
- Sugar. We are using a combination of granulated sugar and brown sugar.
- Flour. Just all purpose flour but you could use a combination of whole wheat and white flour.
- Egg. We are only using 2 Tbsp of beaten egg, do not add in the whole egg or your muffins will taste eggy.
- Baking powder and baking soda.
- Salt. In most small batch recipes you are only using a generous pinch of salt.
How to Make Small Batch Pumpkin Muffins
- Preheat oven to 375 degrees F.
- In a bowl, combine the sugars with the beaten egg. Remember you are only using 2 Tbsp of beaten egg.
- Add in pumpkin puree, oil, and vanilla.
- Add in flour, salt, pumpkin pie spice, baking powder and baking soda.
- Stir just until combined.
- Using a scoop, add the batter to a lined muffin tin.
Pumpkin Muffin Streusel Topping
- Combine flour, brown sugar and butter.
- Stir together until it forms a wet sand consistency.
- Sprinkle over the top of muffins.
- Bake muffins for 20-22 minutes or until a toothpick comes out clean.
- Allow to cool in pan for 5 minutes and then remove to a cooling rack.
- Glaze if desired.
How to Glaze Muffins
- Combine 1/2 cup of powdered sugar with just enough milk or water to make a nice drizzling consistency.
- Drizzle over the top of cooled muffin.
Tips and Tricks for Perfect Muffins
- Do not over stir. Stir ingredients together just until combined and no dry ingredients are showing. Over stirring, especially with small batch recipes, makes for a tough muffin.
- Use a scoop to make sure you have even sized muffins.
- Mix wet ingredients together first and then add in dry ingredients. With small batch recipes I don’t mix them in two separate bowls but do mix wet first and then dry.
- Allow muffins to cool in the pan for five minutes, especially if you haven’t used a muffin liner. This prevents them from falling apart. After five minutes move them to a cooling rack to cool completely.
- Muffins freeze wonderfully in an airtight container for up to 3 months. Be sure they are cooled completely. If I am adding a glaze I prefer to freeze them before adding the glaze.
Frequently Asked Questions
Pumpkin pie filling has other things added to it, such as seasoning etc. Pumpkin puree is just pure pumpkin. For this recipe you want pumpkin puree.
I use just a tablespoon or two in many of my small batch recipes because the full egg makes it taste too eggy. You can take the extra beaten egg and freeze it in an ice cube tray, put 1 Tbsp of beaten egg in each cube. After frozen, remove from the tray and put in a freezer bag. You can then just pull out 1 Tbsp of egg as needed. You can find my other small batch recipes that you can use the egg in here.
The glaze is purely optional and the muffin is sweet enough with the streusel topping. I just think it looks a little prettier with the glaze drizzled over the top.
Instead of canola oil you could use vegetable oil, coconut oil, avocado oil or even olive oil. You want a mild flavored oil.
Try these other delicious treats:
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Small Batch Pumpkin Muffins
- 1/4 cup granulated sugar
- 3 Tbsp brown sugar packed
- 2 Tbsp egg beaten
- 2 Tbsp canola oil
- 1/4 tsp vanilla
- 1/3 cup pumpkin puree
- 3/4 tsp pumpkin pie spice
- 2/3 cup all purpose flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- pinch of salt
- 3 Tbsp flour
- 2 Tbsp brown sugar
- 1 Tbsp butter softened
- 1/2 cup powdered sugar
- 1/2 – 1 tsp milk or can use water. Just enough to get a nice drizzling consistency.
- Preheat oven to 375 degrees F
- Combine sugars, egg, oil, vanilla and pumpkin. Stir to combine.
- Add in flour, pumpkin pie spice, salt, baking soda and baking powder. Stir just until combined.
- Use a scoop to fill four muffin liners with equal amounts of batter.
- Combine flour, sugar and butter until it forms a damp sand consistency
- Sprinkle over the top of muffin batter.
- Bake for 20-22 minutes or until a toothpick comes out clean.
- Allow to cool in muffin tin for five minutes and then remove to a cooling rack.
- Drizzle with glaze if desired once totally cool.
- Combine powdered sugar with just enough milk or water to form a nice drizzling consistency.
Tips & Notes:
- Be sure you are using pumpkin pie puree not pumpkin pie filling!
- If you do not have pumpkin pie spice you can make your own using the recipe found in this post.
- Do not add in the entire egg, only use 2 Tbsp of beaten egg, or you will end up with an eggy muffin.
- The streusel topping is optional, you can definitely leave it off for a more savory muffin.
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