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Delicious Pumpkin-Infused Mini-Cakes

Delicious, tender, and elevated pumpkin muffins arrive in small quantities with this recipe, producing four delightful treats that boast towering sugar crowns.

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Baked Goods: Mini Pumpkin Muffins Preparation
Baked Goods: Mini Pumpkin Muffins Preparation

Delicious Pumpkin-Infused Mini-Cakes

Bake up a batch of small, delicious, and fluffy pumpkin muffins with this simple recipe. Here's what you'll need:

  • 4 teaspoons of granulated sugar
  • 1 cup of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of kosher salt
  • 1 teaspoon of pumpkin pie spice
  • 1/2 cup of canned pumpkin puree
  • 1/3 cup of milk
  • 2 tablespoons of vegetable oil (or any neutral-flavoured oil)
  • 1 large egg
  • 1 teaspoon of pure vanilla extract
  • 4 teaspoons of granulated sugar, for topping

Equipment:

  • A 4-, 6-, or 12-cavity muffin pan and muffin liners
  • Two bowls
  • A 1-, 2-, or 3-Tablespoon cookie dough scoop (optional)

Instructions:

  1. Preheat your oven to 400°F and position a rack in the center.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In another bowl, combine the pumpkin puree, milk, oil, egg, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  5. Fill the muffin cavities with a generous amount of batter, using a cookie dough scoop if desired.
  6. Sprinkle the tops of the muffins with sugar.
  7. Bake for 22 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool the muffins in the muffin pan on a wire rack for 5 minutes before turning them out onto a rack to cool slightly.

These small batch pumpkin muffins are super light and fluffy with tall domed muffin tops, featuring a signature sugar crackled top and a delightful pumpkin spice flavour with a crunchy sugar finish. They can be stored at room temperature for up to 2 days.

There are several variations of this small batch pumpkin muffin recipe, with different authors contributing their unique takes on the recipe. For instance, Emily Dingmann (My Everyday Table), Sally McKenney (Sally's Baking Addiction), and Heather of Thriving Home each have their own versions of the recipe.

If you're looking for more baking secrets on a tight schedule, be sure to check out the author's debut cookbook, "Recipes to Fit your Schedule," which reveals many more baking tips and tricks. Enjoy your pumpkin muffins!

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