This Single Serve Pumpkin Muffin recipe is a super small batch muffin recipe that makes only two pumpkin muffins. The batter mixes up by hand in one bowl and it's a great small batch baking recipe to satisfy your cravings!
⭐Why I Love It:
- Super Small Batch Muffin Recipe - I love that this single serve muffin recipe makes just two muffins so I can satisfy my craving without having to make an entire dozen or two in a full batch recipe. I also love making this Single Serve Chocolate Chip Muffin and Single Serve Blueberry Muffin!
- No Mixer Needed - Because it's such a small amount of muffin batter, you can easily mix it all up by hand instead of needing to use an electric or stand mixer.
- Breakfast Treat - I love making a special treat for a weekend breakfast and this recipe fits the bill! Some other favorite single serve breakfast recipes are these Single Serve Pancakes or Single Serve Cinnamon Roll.
🥘Ingredients
- Pumpkin Puree - The kind in a can! Do not use pumpkin pie filling. To use up extra Pumpkin Puree try making this Single Serve Pumpkin Snickerdoodle or Pumpkin Streusel Bread!
- Melted Butter - Bonus that using melted butter means you don't need to soften butter in advance!
- White Granulated Sugar
- Brown Sugar - You can use light or dark brown sugar, but make sure to pack it into the cup when measuring.
- Egg Yolk - Using only the egg yolk helps keep the recipe small.
- Milk - I used whole milk for the best flavor! But you can use another milk.
- All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
- Baking Powder - This is the leavener to help the cupcakes rise.
- Kosher Salt - I like the Diamond Kosher Salt. A small amount of salt is so important to balance the sweetness in cookies. If you use table salt, then I would cut the amount by half.
- Ground Cinnamon, Nutmeg, Ground Cloves - Warm spices to complement the pumpkin flavor!
See the recipe card for full information on ingredients and quantities.
🔪How To Make a Single Serve Pumpkin Muffin
This recipe for Single Serve Pumpkin Muffins is easy to mix up with no mixer in one bowl.
Photo 1 - In a mixing bowl, whisk together the pumpkin puree and sugars until well combined. Add the egg yolk and melted butter and whisk to combine.
Photo 2 - Stir in the dry ingredients (flour, baking powder, salt, cinnamon, nutmeg, and cloves). Finally, mix in the milk.
Photo 3 - Divide batter between the two muffin cups.
Photo 4 - Bake until the tops are getting lightly browned and a toothpick inserted comes out just clean or with moist crumbs.
💭Recipe Tips
- Don't Over Bake - The key to a moist muffin is to not over bake it! Muffins are done when a toothpick inserted comes out just clean or with a few moist crumbs.
- Top with Course Sugar - If you want crunchy muffin tops like at the bakery, you can top the muffins with course sugar before baking.
- Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
👩🍳Recipe FAQs
Using only an egg yolk helps keep the muffin recipe super small. You can use the leftover egg white in this Single Serve Confetti Cupcake recipe.
The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour in the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.
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PrintRecipe
Single Serve Pumpkin Muffin (Makes Two)
This Single Serve Pumpkin Muffin recipe is a super small batch muffin recipe that makes only two pumpkin muffins. The batter mixes up by hand in one bowl and it's a great small batch baking recipe to satisfy your cravings!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 muffins
- Category: Breakfast, Single Serve
- Method: Oven
- Cuisine: American
Ingredients
- ¼ cup pumpkin puree, NOT pumpkin pie filling
- 2 tablespoons white granulated sugar
- 2 tablespoons packed brown sugar, light or dark
- 1 egg yolk
- 2 tablespoons melted unsalted butter
- ½ cup all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- Pinch ground cloves
- 2 tablespoons milk, I used whole milk
Instructions
- Prep - Preheat oven to 400 degrees F and line two standard muffin cups with liners
- Mix Pumpkin and Sugars - In a mixing bowl, whisk together the pumpkin puree and sugars until well combined. Add the egg yolk and melted butter and whisk to combine.
- Dry Ingredients - Stir in the dry ingredients (flour, baking powder, salt, cinnamon, nutmeg, and cloves).
- Add Milk - Finally, mix in the milk until just combined.
- Bake - Divide batter between the two muffin cups. Bake for 17-22 minutes or until a toothpick inserted comes out clean or with moist crumbs. If you gently press the top it should slowly bounce back.
- Enjoy - Allow to cool for at least 10 minutes before enjoying!
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 23.2 g
- Sodium: 174.3 mg
- Fat: 14.7 g
- Carbohydrates: 50.6 g
- Fiber: 2.2 g
- Protein: 5.6 g
- Cholesterol: 124.3 mg
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