Small Batch Pumpkin Spice Muffins are the perfect autumn treat! With warm spices and the subtle sweetness of pumpkin, these muffins are a delight any time of day. Whether you enjoy them with your morning coffee or as an afternoon snack, this simple recipe captures the cozy feel of fall without overwhelming you with leftovers. Plus, they’re easy to whip up just for a small crowd or a delightful solo indulgence.
What You’ll Need for Small Batch Pumpkin Spice Muffins
To make this charming pumpkin treat, gather the following ingredients:
- 1 cup (125g) All-purpose flour
- 1/2 cup (100g) Granulated sugar
- 1/4 cup (50g) Brown sugar
- 1 tbsp Baking powder
- 1 pinch Baking soda
- 1/2 tsp Fine sea salt
- 1 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/4 tsp Ground ginger
- 1/4 cup (60ml) Neutral oil or melted butter
- 1/2 cup (120g) Pure pumpkin puree
- 1 large Egg
- 1/4 cup (60ml) Milk or dairy-free milk
- 1 tsp Vanilla extract
How to Make Small Batch Pumpkin Spice Muffins
Here’s how to create these delectable muffins step by step:
- Preheat your oven to 375°F (190°C). Grease a muffin pan or line it with paper cups for easy removal.
- In a medium bowl, whisk the dry ingredients together: flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- In another bowl, whisk the egg, pumpkin puree, oil (or melted butter), milk, and vanilla extract until smooth and blended thoroughly.
- Carefully pour the dry ingredients into the bowl with the wet ingredients. Gently stir the mixture until just combined. Be careful not to over-mix; you want the batter to be lumpy.
- Divide the batter evenly into 6 muffin cups, filling them about two-thirds full.
- Bake in the preheated oven for 16 to 20 minutes or until a toothpick inserted in the centre comes out clean.
- Once baked, allow the muffins to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
How to Serve Pumpkin Spice Muffins
These delightful muffins are incredibly versatile. Here’s how to serve them for maximum enjoyment:
- Serve warm with a pat of butter melted on top.
- Pair with a hot cup of tea or coffee for a lovely afternoon treat.
- For an extra touch, dust with a sprinkle of powdered sugar or drizzle with a simple glaze made from icing sugar and milk.
Expert Tips for Small Batch Pumpkin Spice Muffins
Here are some handy tips and variations to make this recipe your own:
- Mix in some nuts or chocolate chips: If you enjoy a bit of crunch or sweetness, add chopped walnuts, pecans, or chocolate chips to your batter.
- Use pumpkin spice mix: For convenience, you can substitute the individual spices with a tablespoon of pumpkin spice mix.
- Let them cool completely before storing: If you have leftovers, ensure they’re completely cooled before storing them in an airtight container to keep them fresh.
Pumpkin Spice Muffins FAQs
Can I use fresh pumpkin instead of puree?
Yes, you can use fresh pumpkin, but you’ll need to cook and puree it first. Make sure it’s not too watery.
How do I store these muffins?
Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Can I freeze the muffins?
Absolutely! These muffins freeze well. Just wrap them tightly in foil or freezer bags, and they should last up to 3 months. Thaw them at room temperature when you’re ready to enjoy.
Give these Small Batch Pumpkin Spice Muffins a try, and you’ll find yourself enjoying the warm flavours of autumn in every bite. Perfect for any occasion, they’ll surely bring a smile to your face!