An easy pumpkin spice muffin recipe filled with fall flavors! A small batch recipe that makes just 6 muffins, featuring pumpkin puree and a seasonal blend of cinnamon, nutmeg and cloves.
Pumpkin is a classic fall flavor and these muffins mix pumpkin puree with a seasonal blend of spices. Topping these pumpkin spice muffins with cinnamon sugar before baking creates a crispy top like a bakery muffin.
It may only be August but it’s never too early to shift back into fall baking! And I hear that Starbucks has already started serving up Pumpkin Spice Lattes (members only as of Aug 8th) so the corporate world has decided fall has begun! I baked these up on a weekend while I started to looking ahead to that lovely feeling of the weather getting cooler and filling your house with the warm smells of fall spices. It’s not quite cool enough to feel like fall but you can get a small taste of it with this small batch pumpkin spice muffin recipe that makes just 6 muffins.
I bake for just myself and my husband and have always struggled with making full size recipes meant for a big family or party of 10 which left us with leftovers for days- either things go bad on the counter or we’d get bored of eating the same thing for days on end. That led me to creating Petite Batcherie so I can bake and enjoy the results without dealing with all the leftovers or all the math always dividing other recipes in half or quarters. Whether you’re new to baking and just want to try something small to start or you’re baking for a small family: you, your partner, small batches are a great way to bake and enjoy it worry free. This pumpkin spice muffin recipe makes just 6 muffins so you can enjoy a small taste of fall flavors!
Equipment Needed
- Cupcake Pan/ Muffin Tin: This recipe just makes 6 muffins so you only need a 6 count muffin tin but you can use a larger one, just use every other space in the tin.
- Mixer or Hand Mixer: I used my KitchenAid mixer for this one but you could use a hand mixer.
Ingredient Notes
- Pumpkin Puree: I like the Libby brand best but have also had good results with the Trader Joe’s brand. Note you want plain pumpkin puree not pumpkin pie filling. Pumpkin pie filling will have spices and sugar mixed in, but we want to control the flavor by measuring our own spices. Note that this recipe will not use a whole can of pumpkin so you will have some left over for another recipe! You can also freeze the leftovers to use at another time.
- Spice Blend: I recommend measuring out your own fall spices so you know exactly what and how much you are adding to your recipes. But if you are new to baking and only want to buy one thing you can buy Pumpkin Pie Spice. It’s a pre-made blend that includes Cinnamon, Ginger, Nutmeg, and Allspice. I prefer cloves over ginger and allspice, but it will give a similar blend of flavors.
- Cinnamon & Sugar: You are going to dust the top of each muffin with a mixer of cinnamon and sugar to give a crispy topper like a bakery muffin. Technically you can buy a pre-made mix but I just make my own, no real recipe just use a spice container add the amount of sugar you would like to use and then add in cinnamon, shaking it together to mix until it comes out to a medium brown color and tastes good to you! If you have extras left, make a simple cinnamon sugar toast – bread, butter and cinnamon sugar!
How to Make Pumpkin Spice Muffins
- Preheat your oven to 350 F
- Place muffin liners into a 6 count muffin tin or every other spot of a 12 count muffin tin.
- In one bowl, mix together the dry ingredients: Flour, Cinnamon, Nutmeg, Cloves, Baking Soda, Baking Powder and salt.
- In the bowl of the mixer, add the melted butter, sugar, pumpkin puree, egg and vanilla extract.
- Mix the wet ingredients together on a low speed.
- Gradually add the dry ingredients while running the mixer on low, stop when the streaks of flour disappear so it is just combined.
- Divide the batter evenly across the 6 muffin tins.
- Sprinkle 1/2 teaspoon – 1 teaspoon of cinnamon sugar on top of each muffin
- Bake for 23 minutes, when done a toothpick in the center of a muffin should come out clean.
Pumpkin Spice Muffins
Ingredients
- 100 g Flour
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Cloves
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/8 teaspoon Salt
- 100 g Granulated Sugar
- 1 Egg
- 100 g Pumpkin Puree
- 90 g Butter, melted ( 6 1/2 tablespoons)
- 1/2 teaspoon Vanilla Extract
- 6 teaspoon Cinnamon Sugar
Instructions
- Preheat your oven to 350℉
- Place muffin liners into a 6 count muffin tin or every other spot of a 12 count muffin tin.
- In one bowl, mix together the dry ingredients: Flour, Cinnamon, Nutmeg, Cloves, Baking Soda, Baking Powder and salt.
- In the bowl of the mixer, add the melted butter, sugar, pumpkin puree, egg and vanilla extract.
- Mix the wet ingredients together on a low speed.
- Gradually add the dry ingredients while running the mixer on low, stop when the streaks of flour disappear so it is just combined.
- Divide the batter evenly across the 6 muffin tins.
- Sprinkle 1/2 teaspoon – 1 teaspoon of cinnamon sugar on top of each muffin
- Bake for 23 minutes, when done a toothpick in the center of a muffin should come out clean.
Other Recipes to make using the same pan
- Delicious and Easy Pumpkin Spice Muffins
- Easy Salted Caramel Cupcakes with Fluffy Mascarpone Frosting
- Small Batch Funfetti Cupcakes
- Easy Vanilla & Strawberry Cheesecake Cupcakes
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