Name: Small Batch Pumpkin Muffins Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: ½ teaspoon pure vanilla extract; ¼ teaspoon baking powder; ¼ teaspoon baking soda; 1 Tablespoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon kosher salt; ¼ cup plus 3 Tablespoons granulated sugar; ⅓ cup canola oil; 1 large egg, at room temperature; 4 teaspoons granulated sugar; 1 large egg yolk, at room temperature; ⅓ cup canned pumpkin puree; ⅔ cup all-purpose flour; pinch ground cloves

Pumpkin Muffin

What ingredients are needed to make pumpkin muffins?

Can I use canned pumpkin instead of pumpkin puree?

Do I need any special equipment to make pumpkin muffins?

Whats the best way to prevent my pumpkin muffins from sticking to the muffin tin?

Can I make any substitutions for the ingredients?

How should I store my leftover pumpkin muffins?

How can I adjust the texture or consistency of the muffins?

This small batch pumpkin muffin recipe makes super light, moist, and fluffy pumpkin muffins! The recipe makes only 4 muffins with tall domed sugar tops.

Eggs

Wheat

Lactose Free

Vegetarian

Extracts

milliliter

vanilla extract

Rising Agents

gram

baking powder

baking soda

Seasonings

ground cinnamon

ground nutmeg

salt

Sugars & Sweeteners

sugar

Oils

canola oil

eggs

Canned Vegetables

pumpkin puree

Flour & Meal

all purpose flour

ground clove

Folic Acid (B9)

Vitamins

Sugar

Carbohydrates

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Iron

Magnesium

Phosphorus

Thiamin (B1)

Niacin (B3)

Dietary Folate Equivalents

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Lycopene

Vitamin A

Vitamin K

Vitamin D

Water

Protein

Dietary Fiber

Cholesterol

Trans fatty acids

Riboflavin (B2)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

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Small Batch Pumpkin Muffins Recipe

Baking Goods

Dairy

Produce

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Small Batch Pumpkin Muffins Recipe

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