Small Batch Pumpkin Muffins

Small batch pumpkin muffins bake up soft and moist with a tender, sturdy crumb. Made with pumpkin puree, sour cream, melted butter, and warm pumpkin spice, the easy recipe makes just six muffins, finished with an optional sprinkle of cinnamon sugar.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast, Snack

Cuisine: American

Servings: Muffins

Calories: 249kcal

Author: Erin Cernich

Equipment

Muffin/Cupcake Pan

Ingredients

½ cup pure canned pumpkin
6 tablespoons granulated sugar
¼ cup light brown sugar, packed
3 tablespoons full fat sour cream, room temperature
3 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons apple juice or water
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
1 to 2 tablespoons cinnamon sugar optional to sprinkle on top

Instructions

Preheat the oven to 425F degrees and adjust the oven rack to the middle position. Line a muffin/cupcake pan with 6 liners.
In a small mixing bowl, add the pumpkin, both sugars, sour cream, melted butter, juice, egg, and vanilla, and whisk until the mixture is smooth.
1/2 cup pure canned pumpkin, 3 tablespoons full fat sour cream, room temperature, 6 tablespoons granulated sugar, 1/4 cup light brown sugar, packed, 3 tablespoons unsalted butter, melted and cooled slightly, 2 tablespoons apple juice or water, 1 large egg, room temperature, 1 teaspoon vanilla extract
In a medium mixing bowl, whisk the flour, pumpkin spice, baking powder, baking soda, and salt. Make a large well in the center.
1 cup all-purpose flour, 1 teaspoons pumpkin pie spice, 1/2 teaspoon ground cinnamon, 1/2 teaspoon baking soda, 1/4 teaspoon salt
Pour the wet ingredients into the dry ingredients well, and whisk the batter until no dry streaks or pockets remain. If there are any large flour lumps, use the whisk to break them up; otherwise, they will bake into dry clumps in the donuts.
Portion the batter evenly into the prepared liners; they will be nearly full. I use a cookie scoop to ensure equal portions. Sprinkle the tops of each muffin with about a teaspoon of cinnamon sugar.
1 to 2 tablespoons cinnamon sugar
Bake the muffins at 425F degrees for 5 minutes. Then, with the muffins still in the oven, reduce the heat to 350F degrees and bake for an additional 13 to 14 minutes, or until a toothpick inserted in the middle comes out mostly clean. Do not overbake, or the muffins will be dry.

The quick bake at high heat is what gives the muffins their puffy tops.

Cool the muffins in the pan set on a wire cooling rack for 10 minutes, then transfer to the rack to cool completely.
Store the muffins in a covered container at room temperature for up to 3 days. Beyond that, and they will start to dry out.

Notes

Serving Size - This is a small batch recipe for 6 muffins that can be doubled.
Freezing - Place the muffins in a freezer bag and freeze for up to 3 months. Thaw in the refrigerator and bring to room temperature to serve.
Add-Ins - You can add 1/3 cup of either chocolate chips (I recommend mini), chopped nuts, or dried fruit.

Nutrition