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Perfect Small-Batch Pumpkin Muffins (Just 6!)

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These kid-approved small-batch pumpkin muffins are soft, spiced just right, and ready in under 30 minutes. Perfect for a quick breakfast or snack without leftovers.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1/4 cup vegetable oil
  • 1/4 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 6-cup muffin tin with paper liners or grease it well.
  2. In your medium mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
  3. Make a well in the center of the dry ingredients.
  4. Add the wet ingredients to the well: pumpkin puree, vegetable oil, buttermilk, egg, and vanilla extract.
  5. Stir until just combined. A few small lumps are fine; do not overmix.
  6. Let the batter rest for 2-3 minutes.
  7. Divide the batter evenly among the 6 muffin cups, filling each about 2/3 to 3/4 full.
  8. Bake for 16-18 minutes, until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool in the pan for 5 minutes.
  10. Transfer to a cooling rack and let cool for at least 5 more minutes before serving.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. For mini muffins, bake 10-12 minutes. Muffins can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, small batch, kid-friendly, easy, quick, fall baking

Find it online: https://twinkletaste.com/perfect-small-batch-pumpkin-muffins-just-6/