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Perfect Small-Batch Pumpkin Muffins: Easy Fall Recipe

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These tender, warmly spiced pumpkin muffins make just six—perfect for fall gatherings without a mountain of leftovers. A crunchy turbinado sugar topping gives them a bakery-fresh look and irresistible texture.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 3 tablespoons (45ml) vegetable oil
  • 2 tablespoons (30g) Greek yogurt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar (for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 6-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt for about 15 seconds.
  3. In a small bowl, whisk together pumpkin puree, egg, vegetable oil, Greek yogurt, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  5. Let batter rest for 5 minutes.
  6. Divide batter evenly among the 6 muffin cups, filling each about 3/4 full.
  7. Sprinkle turbinado sugar generously over each muffin (about 1/2 teaspoon per muffin).
  8. Bake on the middle rack for 15-18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate pan halfway through if needed.
  9. Cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

For best results, do not overmix the batter; lumps are fine. Let the batter rest for 5 minutes before baking to hydrate the flour. Use room temperature ingredients if possible. Rotate the pan halfway through baking for even browning. Store leftovers in an airtight container at room temperature for up to 3 days. Muffins freeze well for up to 3 months.

Nutrition

Keywords: pumpkin muffins, small batch, fall recipe, easy muffins, pumpkin spice, homemade muffins

Find it online: https://lumalunch.com/perfect-small-batch-pumpkin-muffins-easy-fall-recipe/