Small Batch Pumpkin Muffins

These small batch pumpkin muffins are soft, moist, and full of warm fall spices, with tall muffin tops sprinkled with crunchy turbinado sugar. The recipe makes just 5 pumpkin muffins, perfect when you’re craving a little fall baking but don’t need a whole dozen. And the best part? No mixer needed.

 

I love baking with pumpkin in the fall, but sometimes I don’t want a dozen pumpkin muffins sitting on my counter. That’s why I created this small batch pumpkin muffin recipe. It’s just enough for a few breakfasts or afternoon snacks without having tons of leftovers.

I use vegetable oil instead of butter to keep these muffins extra moist and tender. Pumpkin puree also adds plenty of moisture, while a combination of cinnamon and pumpkin pie spice gives them that classic cozy fall flavor.

I adapted these small batch pumpkin muffins from Sally’s Baking Addiction, scaling the recipe down to make just five muffins. I also made a few changes to the spices and flavor, omitting the ground ginger and adding vanilla extract. Plus, I simplified the process into an easy one-bowl recipe, so there’s less cleanup!

And instead of making a separate streusel topping, I kept things simple with a sprinkle of coarse turbinado sugar. It adds a little crunch and sweetness to the tops without any extra work. Plus, by starting the muffins at a higher oven temperature and spacing them out in the pan, you can get those beautiful, tall bakery-style muffin tops!

Why This Recipe Works

• Small batch recipe. Makes just 5 pumpkin muffins, so you don’t have to worry about a dozen leftovers.
• No mixer needed. All you need are two bowls and a whisk to make the batter.
• One bowl recipe. I changed this recipe into an easy one bowl method. You’ll add the flour last so as to be sure it’s not overmixed.
• Bakery-style muffin tops. Starting at a high oven temperature helps the muffins rise, while spacing them apart allows room for the tops to expand.
• Easy crunchy topping. A sprinkle of turbinado sugar adds a sweet crunch without having to make a separate crumb topping.

Ingredients You’ll Need

• All-purpose flour: Be sure to spoon the flour into your measuring cup and level it off. Too much flour can make your muffins dry and dense. For best results, use a kitchen scale.
• Baking soda: Make sure it’s fresh so your muffins rise properly.
• Ground cinnamon
• Pumpkin pie spice: You can use store-bought or make your own homemade pumpkin pie spice.
• Salt
• Neutral-tasting oil: I prefer oil over melted butter for a softer, moister muffin. You can use any neutral-flavored oil, such as canola oil, avocado oil, or vegetable oil.
• Granulated sugar
• Light brown sugar: Pack the sugar into your measuring cup. Dark brown sugar can also be used for a slightly richer molasses flavor. If you run out try making homemade brown sugar. Read How To Make Brown Sugar.
• Pumpkin puree: Make sure you’re using 100% pure pumpkin, not pumpkin pie filling, which already contains added sugar and spices.
• Egg: Use a large egg at room temperature so it mixes evenly into the batter.
• Milk: Whole milk works well, but you can also use 2% milk or an unsweetened nondairy milk.
• Turbinado sugar: This coarse sugar adds a sweet, crunchy topping. You can skip it if you don’t have any.

How to Make Small Batch Pumpkin Muffins

Step 1: Prepare your muffin pan

Position a rack in the center of your oven and preheat to 425°F (218°C).

Line a standard muffin pan with 5 paper liners, placing them in every other well rather than directly next to each other.

Spacing the muffins apart allows more room for the muffin tops to expand as they bake. This is one of my favorite tricks for getting those tall, bakery-style muffin tops!

Step 2: Combine the wet ingredients

In a large bowl, whisk together the oil, pumpkin puree, egg, vanilla and milk until smooth and evenly combined.

Make sure the egg is fully incorporated before adding the remaining ingredients.

Step 3: Add the remaining ingredients.

Whisk in the granulated sugar and brown sugar next until it’s evenly incorporated.

Then add in the baking soda, pumpkin pie spice, salt and cinnamon until evenly incorporated.

Lastly, add the flour. Gently fold everything together until no dry streaks of flour remain.

Be careful not to overmix! Overmixing develops too much gluten in the flour, which can make your muffins tough instead of soft and tender. A few small lumps in the batter are perfectly fine.

Step 4: Fill the muffin cups

Divide the batter evenly among the 5 prepared muffin liners, filling each one all the way to the top. For really tall muffins, I like to let the batter rest for 15 minutes before baking to give the leavening agents a chance to start working.

Don’t be afraid to fill them generously! This helps create those beautiful, tall muffin tops.

Sprinkle the tops with turbinado sugar before baking. The coarse sugar adds a little crunch and sweetness that contrasts nicely with the soft pumpkin muffin underneath.

Step 5: Bake the muffins

Bake the muffins at 425°F (218°C) for 5 minutes.

Without opening the oven door or removing the muffins, reduce the oven temperature to 350°F (177°C). Continue baking for another 16–17 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

The initial burst of high heat helps the muffins rise quickly, creating taller tops. Lowering the temperature allows the centers to finish baking without overbrowning the outside.

Step 6: Cool and enjoy

Let the muffins cool in the pan for 5 minutes before transferring them to a wire cooling rack.

This gives them a few minutes to firm up, making them easier to remove without breaking apart.

Enjoy them slightly warm or at room temperature!

Recipe Tips

• Measure your flour correctly. Scooping flour directly from the bag can pack too much into your measuring cup. Spoon it into the cup and level it off, or use a kitchen scale for the most accurate results.
• Don’t overmix the batter. Stir just until the flour disappears. Overmixing can make your pumpkin muffins dense and rubbery instead of fluffy and tender.
• Fill the muffin cups generously. Unlike cupcakes, which are usually filled about two-thirds full, these muffins should be filled to the top to encourage tall muffin tops.
• Space out the muffins. Using every other muffin well gives the tops more room to spread as they rise. You can use two muffin pans if needed to keep all five spaced apart.
• Don’t open the oven during the temperature change. Simply turn the temperature down after the first 5 minutes. Opening the door can release heat and interfere with the initial rise.

How to Store and Freeze

Storing at Room Temperature

Allow the muffins to cool completely before storing them in an airtight container at room temperature for up to 3 days.

I recommend placing a paper towel in the bottom of the container and another on top of the muffins to help absorb excess moisture and prevent the tops from becoming sticky.

For longer storage, refrigerate the muffins for up to 5 days, although refrigeration may make them slightly firmer.

Freezing Baked Pumpkin Muffins

These muffins freeze beautifully!

Once completely cooled, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months.

Be sure to label the bag with the recipe name and date so you know exactly what’s inside.

When you’re ready to enjoy one, thaw it at room temperature or warm it briefly in the microwave.

Recipe FAQs

More Recipes To Try

If you love these small batch pumpkin muffins, here are a few more cozy pumpkin recipes to bake this fall!

• Small Batch Pumpkin Bread Pudding: A cozy pumpkin dessert made with soft bread, warm fall spices, and a sweet praline sauce.
• Pumpkin Bread: Soft, moist, and full of warm spices. A classic fall favorite that’s perfect for breakfast or an afternoon snack.
• Pumpkin Oatmeal Cookies: Soft, chewy cookies packed with pumpkin flavor, hearty oats, and cozy spices.
• Sourdough Pumpkin Bread: A delicious way to use up sourdough discard! This moist, warmly spiced quick bread is perfect for fall.
• Pumpkin Bars with Cream Cheese Frosting: Soft, fluffy pumpkin bars topped with a thick layer of tangy cream cheese frosting.