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

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

Rising Agents

gram

baking powder

baking soda

Seasonings

ground nutmeg

ground cinnamon

eggs

Oils

milliliter

canola oil

Sugars & Sweeteners

sugar

Extracts

vanilla extract

ground clove

Flour & Meal

all purpose flour

Canned Vegetables

pumpkin puree

Coarse Salt

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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