Snack Pumpkin Muffins

Most pumpkin muffin recipes make 24 muffins, which is great if you have a crowd and bad if you live alone or just want a couple of warm muffins for tea. This is the small-batch version: a single sifted cup of flour, four muffins, ready in 35 minutes flat.

A half cup of canned pumpkin puree does the moisture work that you would otherwise get from cup-and-a-half of mixed dairy and oil. The result is a tender, lightly orange-colored muffin that tastes faintly of fall without going full pumpkin pie.

The single quarter teaspoon of cinnamon is intentionally restrained. These are meant to be everyday muffins, not seasonal pumpkin-spice bombs, with the squash flavor showing through clearly rather than buried under spices.

A scattering of sliced almonds on top before baking is the optional finish that turns these from plain to bakery-window pretty. The almonds toast in the oven heat and add a buttery, nutty contrast to the soft, slightly sweet crumb.

Serve warm with butter and homemade jam, the recipe’s own suggestion that has stood the test of time.

Pro Tips

• Sift the flour as written, this aerates it and prevents dense, gummy muffins. Quarter cups makes a real difference in a small batch.
• Alternate dry and wet additions to the creamed mixture in three parts, this keeps the batter smooth and prevents over-mixing the gluten.
• Fill the cups to two-thirds full as written, any more and you get muffin tops that spread instead of dome.
• Eat warm the same day for the best texture. Small batch means you can finish them, no need to store.

Variations

• Add a quarter teaspoon each of nutmeg, cloves, and ginger for a full pumpkin-pie-spice version.
• Stir in a tablespoon of mini chocolate chips or chopped dried cranberries for sweetness pockets.
• Top with a streusel (1 tablespoon each butter, brown sugar, flour) instead of almonds for a coffeecake-style finish.