Small Batch Pumpkin Spice Muffins
Cozy and tender muffins made with pumpkin puree, perfect for chilly mornings.
Servings: 6 muffins
Calories: 150kcal
Ingredients
Dry Ingredients
- 1 cup All-purpose flour
- 1/2 cup Granulated sugar
- 1/4 cup Brown sugar for flavor
- 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
Wet Ingredients
- 1/4 cup Neutral oil or melted butter
- 1/2 cup Pure pumpkin puree not pie filling
- 1 large Egg
- 1/4 cup Milk or dairy-free milk
- 1 tsp Vanilla extract
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a muffin pan or line it with paper cups.
- In a medium bowl, whisk the dry ingredients together until evenly combined.
- In a second bowl, whisk the egg, pumpkin puree, oil, milk, and vanilla until smooth.
- Pour the dry ingredients into the wet ingredients and gently stir with a spatula until just combined.
- Divide the batter between 6 muffin cups and sprinkle tops with coarse sugar if desired.
Baking
- Bake for 16 to 20 minutes. A toothpick should come out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Store muffins in an airtight container for up to 2 days. They freeze well for up to a month. For added flavor, brush warm muffin tops with melted butter and dust with cinnamon sugar.