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Small Batch Pumpkin Muffins

Course Bread
Cuisine American
Keyword fall muffins, half dozen muffins, pumpkin muffins, small batch muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 muffins
Six spiced pumpkin muffins baked in a muffin tin, with optional pumpkin seeds or sparkling sugar on top.

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon allspice
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon salt
  • ¾ cup pumpkin puree
  • ⅓ cup granulated sugar
  • 3 tablespoons brown sugar
  • 1 large egg
  • ¼ cup salted butter melted
  • ¼ cup whole milk
  • Pumpkin seeds or sparkling sugar optional

Directions

  • Heat the oven to 350°F and grease six wells of a muffin tin.
  • Whisk the flour, baking soda, spices, and salt together.
  • In another bowl, beat the pumpkin with both sugars. Mix in the egg and melted butter.
  • Fold in the dry mixture, then the milk, until smooth.
  • Fill the six wells nearly to the top. Sprinkle with pumpkin seeds or sparkling sugar if you like.
  • Bake for 20 to 25 minutes, until a toothpick comes out clean. Let the muffins rest in the tin for 5 minutes, then move them to a rack.

Nutrition

Serving: 102g | Calories: 247kcal | Carbohydrates: 37g | Protein: 4.3g | Fat: 9.4g | Saturated Fat: 5.5g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 343mg | Potassium: 129mg | Fiber: 1.6g | Sugar: 19g | Vitamin A: 5081IU | Vitamin C: 1.3mg | Calcium: 40mg | Iron: 1.7mg

Nutrition is an estimate per serving from USDA FoodData Central, for 6 muffins; ¾ cup pumpkin puree counted as canned pumpkin. Brands and portions vary, so use it only as an approximation.