Small Batch Pumpkin Muffins
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Six spiced pumpkin muffins baked in a muffin tin, with optional pumpkin seeds or sparkling sugar on top.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
- ⅛ teaspoon ground ginger
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt
- ¾ cup pumpkin puree
- ⅓ cup granulated sugar
- 3 tablespoons brown sugar
- 1 large egg
- ¼ cup salted butter melted
- ¼ cup whole milk
- Pumpkin seeds or sparkling sugar optional
Equipment
- muffin pan
- mixing bowl
- whisk
Directions
- Heat the oven to 350°F and grease six wells of a muffin tin.
- Whisk the flour, baking soda, spices, and salt together.
- In another bowl, beat the pumpkin with both sugars. Mix in the egg and melted butter.
- Fold in the dry mixture, then the milk, until smooth.
- Fill the six wells nearly to the top. Sprinkle with pumpkin seeds or sparkling sugar if you like.
- Bake for 20 to 25 minutes, until a toothpick comes out clean. Let the muffins rest in the tin for 5 minutes, then move them to a rack.
Nutrition
Serving: 102g | Calories: 247kcal | Carbohydrates: 37g | Protein: 4.3g | Fat: 9.4g | Saturated Fat: 5.5g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 343mg | Potassium: 129mg | Fiber: 1.6g | Sugar: 19g | Vitamin A: 5081IU | Vitamin C: 1.3mg | Calcium: 40mg | Iron: 1.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 muffins; ¾ cup pumpkin puree counted as canned pumpkin. Brands and portions vary, so use it only as an approximation.