Small Batch Pumpkin Muffins for Two ~ Bakery Style

Small Batch Pumpkin Muffins for Two ~ Bakery Style

These Small Batch Pumpkin Muffins for Two ~ Bakery Style muffins are packed with pumpkin flavor, with a cinnamon sugar pecan mixture layered in the middle of the muffin and sprinkled heavily on top.

Course Breakfast, Brunch

Cuisine American

Keyword cinnamon, muffin, pecans, pumpkin, sugar

Budget Frugal

Prep Time 10

Cook Time 30

Cooling time 10

Total Time 50

Servings

Calories 511kcal

Equipment

3 Bowls Small, medium, and large
Whisk
wooden spoon
Muffin tin Large or jumbo muffin tins for this recipe or regular for 4 muffins
Paper cupcake liners optional

Ingredients

¾ cup granulated sugar
¼ cup finely chopped pecans
1 teaspoon cinnamon
⅔ cup all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ cup pumpkin puree
1 large egg
3 tablespoons oil
1 tablespoon brandy, rum, bourbon, or water

Instructions

Preheat oven to 350 degrees.
Line baking tin with paper cupcake liners if desired. Alternately you can generously spray the cups with baking spray.
In a small bowl combine ¼ cup of the sugar, ½ teaspoon of the cinnamon, and all of the chopped pecans. Mix well and set aside.
In a large mixing bowl add the flour, baking soda, salt, and the remaining ½ teaspoon of cinnamon. Mix well. Make a well in the center and set aside.
In a medium mixing bowl add the pumpkin, egg, oil, remaining sugar, and tablespoon of liquor or water. Mix well with whisk.
Pour the wet ingredients into the dry ingredients and mix well but just until the flour is moistened. Do not over-mix.
Spoon half the batter into the muffin cups. Sprinkle with the cinnamon sugar pecan mixture. Spoon the remaining batter on and sprinkle with the remaining cinnamon sugar pecan mixture.
You should have 2 jumbo muffins, or 3 large muffins or 4 regular-sized muffins depending on the size of the muffin tin used.
Bake for 20-30 minutes in a preheated oven depending on the size of the muffin. Remove from oven when golden brown and the top is firm to gentle pressure.
Allow muffins to cool in the muffin tin for 5 minutes then remove and cool on a wire rack. You might need to run a knife around the edge if you did not use paper liners.

Notes

NOTES: This recipe with make 2 jumbo muffins, 3 large muffins, or 4 regular sized muffins. Nutritional data is based on 3 large muffins.

Nutrition