Hey there, fellow pumpkin lovers! If you've been itching for warm spices and that pumpkin spice craving to hit, I've got just the remedy. Just look at these easy Small Batch Pumpkin Muffins for Two ~ Bakery Style! It's the ideal solution for those cozy mornings when you need a small batch of the best pumpkin muffins to pair with your coffee.
Jump to:
- WHAT'S SO GOOD ABOUT THIS RECIPE?
- IS THIS DELICIOUS MUFFIN RECIPE BUDGET-FRIENDLY?
- INGREDIENTS FOR EASY PUMPKIN MUFFINS
- INGREDIENT NOTES
- SUBSTITUTIONS
- VARIATIONS
- STEP-BY-STEP INSTRUCTIONS
- FAQ'S
- LOOKING FOR MORE MUFFIN RECIPE?
- EQUIPMENT FOR BAKERY-STYLE PUMPKIN MUFFINS FOR TWO
- FOOD STORAGE TIPS
- PRO TIPS FOR BAKERY STYLE MUFFINS
- PERFECT PAIRINGS
- Small Batch Pumpkin Muffins for Two ~ Bakery Style
- Comments
WHAT'S SO GOOD ABOUT THIS RECIPE?
- These aren't just any pumpkin muffins. They have a touch of warm pumpkin pie spice, a sprinkle of finely chopped pecans, and a hint of your choice of liquor (or water for a milder flavor).
- The balance of flavors gives them that bakery-style feel right at home. Whether you're trying them out for the first time or revisiting an old favorite, they're sure to please!
- If you need just two or three large jumbo muffins, this recipe is for you. If you need more, just adjust the recipe in the recipe card below.
- These muffins can be served warm from the oven, at room temperature, or cold.
IS THIS DELICIOUS MUFFIN RECIPE BUDGET-FRIENDLY?
You bet! These muffins fall under the "frugal" category, serving up a delightful pumpkin spice flavor without breaking the bank. Now, that's what I call getting more bang for your buck!
INGREDIENTS FOR EASY PUMPKIN MUFFINS
Simple ingredients that are available at your local grocery store!
For the full recipe with quantities, see the recipe card at the end of the post.
INGREDIENT NOTES
- Cinnamon & Pecans: Together, these ingredients create a sweet and crunchy topping that elevates the muffins to a whole new level.
- Brandy, Rum, Bourbon, or Water: A unique touch! Choose your favorite, or go with water if you prefer.
- Pumpkin Puree: The heart of all great pumpkin recipes, giving these muffins rich pumpkin spice flavor. These are all simple ingredients that you probably have on hand. I want to make a recommendation concerning the pumpkin. Please use pumpkin puree, NOT pumpkin pie filling. They are not interchangeable. Call me picky, but I like Libby's 100% pure pumpkin puree over the others, especially the store brands.
- Disclaimer: I have not been compensated for my endorsement here. This is just what I like, so I recommend it.
SUBSTITUTIONS
- Swap out granulated sugar for brown sugar for a deeper molasses flavor.
- Water works just fine if you don't have any liquor on hand.
- You could use butternut squash or sweet potato puree instead of the pumpkin. Just be sure that the consistency is the same.
VARIATIONS
- Add chocolate chips to the muffin batter for a delightful twist.
- If you're looking for healthy pumpkin muffins, consider substituting part of the all-purpose flour with whole wheat flour.
- I prefer pecans in this recipe, but walnuts would work as well. I think pumpkin seeds (Pepitos) would be great, but I have not tried them.
STEP-BY-STEP INSTRUCTIONS
Add 3 tablespoons of the sugar with ½ teaspoon cinnamon and the pecans.
Mix the sugar, pecan, and cinnamon until the cinnamon is evenly distributed.
Add the flour, baking soda, salt, and remaining cinnamon to another bowl.
Mix the dry ingredients completely and form a well in the center.
In another bowl, mix the pumpkin, egg, oil, and brandy to the remaining sugar.
Use a whisk to mix the wet ingredients completely.
Add the wet ingredients into the well in the dry. Stir until the flour is absorbed.
Place in prepared muffin tin and bake until risen and golden brown.
Remove the muffins from the oven and cool on a wire rack.
Serve warm, at room temperature or chilled.
FAQ'S
Absolutely! Once cooled, place them in an airtight container. For a longer shelf life, wrap them in plastic wrap and pop them in a freezer bag. They'll be good for the next time that pumpkin spice craving hits.
No worries! This recipe is from scratch, so you won't need it.
Pumpkin puree is very different from pumpkin pie filling! Pumpkin puree is simply cooked and pureed winter squash while pumpkin pie filling has added flavors, like cinnamon, nutmeg, cloves, and sugar. They are NOT interchangeable.
You can substitute almost any roasted and puréed squash for canned pumpkin. Try frozen butternut squash or roasted acorn squash. Make sure the consistency is the same as pumpkin puree for the best results. Sweet potatoes are one of the best alternatives to canned pumpkin. You can roast the raw sweet potatoes or use canned sweet potato cubes. Again, consistency is important to get the best results.
One pumpkin will yield more than enough puree to substitute for canned pumpkin in most recipes. An average-sized pie pumpkin weighs about 4 pounds and yields about 2 cups of puree. There are 15 ounces of pumpkin puree in a regular-sized can of pumpkin, which is just under 2 cups.
LOOKING FOR MORE MUFFIN RECIPE?
EQUIPMENT FOR BAKERY-STYLE PUMPKIN MUFFINS FOR TWO
- 3 Bowls: Small, medium bowl, and large bowl
- Whisk & Wooden Spoon
- Muffin tin: Large or jumbo muffin tins for this recipe, or regular for 4 muffins.
- Optional: Paper cupcake liners or just a good ol' spray of baking spray.
FOOD STORAGE TIPS
These Small Batch Pumpkin Muffins for Two ~ Bakery Style are best served the day they are made but do last a day or two in the refrigerator, and a few weeks in the freezer.
PRO TIPS FOR BAKERY STYLE MUFFINS
- The goal here is to make big bakery-style muffins, but if you prefer standard-sized muffins use a regular muffin tin and you will have four muffins.
- To get that beautiful cinnamon sugar layer, fill the muffin cup with half the batter, sprinkle with the cinnamon sugar pecan mixture, then finish with the remaining batter. Make sure you leave enough of the cinnamon sugar and pecans for the tops. I actually make a little extra so I have plenty to load on the tops.
- You can make these muffins in a tin lined with paper muffin liners, or you can generously spray the wells with baking spray and place the batter into the tin without a liner. I did it both ways and like the no-paper baking liner method the best.
- Do not overbake these. Mine were perfect in 28 minutes. Gently press the top of the muffin. If it is firm to light pressure, it is done.
- Using an ice cream scoop can help distribute the muffin batter evenly.
- Ensure your oven is preheated properly; this ensures an accurate bake time and even cooking.
- Don't over-mix the batter; a few lumps are fine and will result in fluffier muffins.
PERFECT PAIRINGS
- The obvious perfect pairing with pumpkin muffins is a hot cup of coffee or tea.
Equipment
- 3 Bowls Small, medium, and large
- Whisk
- wooden spoon
- Muffin tin Large or jumbo muffin tins for this recipe or regular for 4 muffins
- Paper cupcake liners optional
Ingredients
- ¾ cup granulated sugar
- ¼ cup finely chopped pecans
- 1 teaspoon cinnamon
- ⅔ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup pumpkin puree
- 1 large egg
- 3 tablespoons oil
- 1 tablespoon brandy, rum, bourbon, or water
Instructions
- Preheat oven to 350 degrees.
- Line baking tin with paper cupcake liners if desired. Alternately you can generously spray the cups with baking spray.
- In a small bowl combine ¼ cup of the sugar, ½ teaspoon of the cinnamon, and all of the chopped pecans. Mix well and set aside.
- In a large mixing bowl add the flour, baking soda, salt, and the remaining ½ teaspoon of cinnamon. Mix well. Make a well in the center and set aside.
- In a medium mixing bowl add the pumpkin, egg, oil, remaining sugar, and tablespoon of liquor or water. Mix well with whisk.
- Pour the wet ingredients into the dry ingredients and mix well but just until the flour is moistened. Do not over-mix.
- Spoon half the batter into the muffin cups. Sprinkle with the cinnamon sugar pecan mixture. Spoon the remaining batter on and sprinkle with the remaining cinnamon sugar pecan mixture.
- You should have 2 jumbo muffins, or 3 large muffins or 4 regular-sized muffins depending on the size of the muffin tin used.
- Bake for 20-30 minutes in a preheated oven depending on the size of the muffin. Remove from oven when golden brown and the top is firm to gentle pressure.
- Allow muffins to cool in the muffin tin for 5 minutes then remove and cool on a wire rack. You might need to run a knife around the edge if you did not use paper liners.
Notes
Nutrition
I must say, these muffins are the perfect breakfast treat, especially when you don't want leftovers. The balance of flavors, coupled with the crunchy pecan topping, is just sublime. If you're feeling a bit extra, a dollop of cream cheese frosting would take these to a whole new level. Enjoy and until next time, happy baking!
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