Spiced Small Batch Pumpkin Muffins
If you love a pumpkin spice situation, you have to make these small batch pumpkin muffins! They have basic ingredients, come together in one bowl, and bake up in about 30 minutes. Try topping them with crunchy pumpkin seeds or raw sugar. They're amazing either way!
Equipment
- Mixing bowl
- Standard cupcake pan
Ingredients
- 180 grams canned pumpkin purée, not pumpkin pie filling (¾ cup)
- 60 milliliters neutral oil like avocado oil (¼ cup)
- 105 grams brown sugar, light or dark (½ cup, packed)
- 50 grams granulated sugar (¼ cup)
- 1 large egg, room temperature
- 1 ½ teaspoons pure vanilla extract
- 120 grams all purpose flour (1 cup)
- 2 teaspoons pumpkin pie spice
- ¾ teaspoon baking powder
- ¼ teaspoon Kosher salt, I use Diamond
- Roasted pumpkin seeds or raw sugar, for sprinkling - optional
Instructions
- Preheat the oven to 400°F (204°C). Line a standard cupcake pan with 6 paper liners, leaving an empty cup in-between each. (See the blog post for a visual.)
- Add the canned pumpkin purée, avocado oil, brown sugar, granulated sugar, egg, and vanilla extract to a medium mixing bowl. Whisk the mixture until it's very smooth.
- Then, add the all purpose flour, pumpkin pie spice, baking powder, and Kosher salt. Fold the wet and dry ingredients together just until there are no more streaks of flour. A few lumps are ok! If you have time, cover the bowl and let the batter sit for 15-30 minutes to give the baking powder a head start. (This helps the muffins rise super tall.)
- Using a cupcake scoop, divide the batter between the muffin liners, filling them all the way to the top. Sprinkle the tops with roasted pumpkin seeds or raw sugar, if using.
- Bake the muffins for 5 minutes. Then, without opening the oven door, reduce the heat to 350°F (177°C) and bake the muffins for 14-16 more minutes, until an inserted toothpick has just a few moist crumbs. Let the muffins cool in the pan for 5 minutes and then transfer them to a wire rack to cool completely.
Notes
With small batch baking, I always recommend weighing ingredients with a scale instead of measuring cups. Even just a little extra flour can completely derail the recipe. But, if you don't have a scale, here's how to measure the flour. First, fluff it with a whisk. Spoon the fluffed flour into a measuring cup and level it off without packing it in.
I always use Libby's pumpkin purée. It's less watery and more flavorful than other brands!
Feel free to swap some of the pumpkin pie spice with cinnamon.
The muffin batter should be lumpy but should not have big clumps of flour in it. It's all good, the lumps will dissolve in the oven.
These muffins are fairly dense thanks to the pumpkin, but you definitely don't want to over-mix or over-bake them so they come out nice and moist.
Nutrition
Serving: 1muffinCalories: 280kcalCarbohydrates: 44gProtein: 4gFat: 10gSaturated Fat: 1gCholesterol: 31mgSodium: 169mgPotassium: 124mgFiber: 2gSugar: 27gVitamin C: 1mgCalcium: 64mgIron: 2mg
Tried this recipe?Let us know how it was!