Tuesday, November 7, 2017

Pumpkin Muffins {Small Batch}

Pumpkin Muffins Small Batch

Hey friends! Happy November!
We've been pretty lucky here in Virginia with the weather - it's been pretty warm for
this time of year, but that's all beginning to end this week. It's supposed to get down in
the 20's Thursday night - yikes!

I haven't been doing too much fall baking yet, besides our favorite pumpkin chocolate
chip cookies and pumpkin cheesecake bars, but I did take some time to bake a small
batch of pumpkin muffins with pepitas (pumpkin seeds) over the weekend. I don't have
a lot of freezer space, so small batches work best for us. I like to take them to work to
enjoy as a mid-morning snack, so six muffins work out perfectly.

If you love baking muffins as much as I do, check out my muffin Pinterest board!
I love getting ideas for new recipe combinations on Pinterest. Feel free to email
me your favorite muffin recipe! I'd love to try it!

Have a great week!

Pumpkin Muffins Small Batch

Pumpkin Muffins {Small Batch}

1 large egg
1/2 cup pumpkin puree
1/4 cup plus 2 T brown sugar
2 T canola oil
1/2 tsp. vanilla extract
1 tsp. pumpkin pie spice
3/4 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
pepitas for sprinkling on top

Preheat oven to 350 degrees. Line a muffin pan with 6 paper liners.

In a small bowl, whisk flour, baking soda, pumpkin pie spice and salt.
In a medium bowl combine egg, pumpkin, brown sugar, oil and vanilla.
Add dry ingredients into wet ingredients, mixing just until combined.

Using a large cookie scoop, drop batter into muffin cups. Sprinkle with pepitas.
Bake for 18-20 minutes or until a toothpick inserted comes out clean.

Make 6 muffins.

Recipe slightly adapted from Dessert for Two.


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