Pumpkin Almond Mini Muffins

Ingredients and Weight:

• All-purpose flour: 1 cup (120g)
• Baking powder: 1 teaspoon (5g)
• Baking soda: 1/4 teaspoon (1g)
• Salt: 1/4 teaspoon (1g)
• Ground cinnamon: 1 teaspoon (2g)
• Ground nutmeg: 1/4 teaspoon (1g)
• Canned pumpkin puree: 1 cup (240g)
• Granulated sugar: 3/4 cup (150g)
• Vegetable oil: 1/2 cup (120ml)
• Large egg: 1
• Vanilla extract: 1 teaspoon (5ml)
• Sliced almonds: 1/4 cup (30g)

Preparation Time:

• 10 minutes

Cooking Time:

• 20-25 minutes

Difficulty Level:

• 2 (Simple)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, egg, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Fold in the sliced almonds.
6. Fill the prepared muffin cups about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

• Calories: 220
• Carbohydrates: 35g
• Protein: 4g
• Fat: 10g
• Fiber: 2g

Dish Characteristics:

• Moist and tender texture
• Sweet and spicy flavors of pumpkin and cinnamon
• Crunchy almond topping
• Perfect for breakfast or a snack

User Comments:

• "These muffins are absolutely delicious! They're so moist and flavorful, and the almonds add a nice crunch."
• "I love how easy these muffins are to make. They're perfect for a quick breakfast or snack."
• "The pumpkin and cinnamon flavors are perfect for fall. These muffins are sure to become a family favorite."
• "The muffins are not too sweet, which I appreciate. The pumpkin flavor is subtle but still noticeable."
• "I love the crunchy almond topping. It adds a nice textural contrast to the soft muffins."

Special Precautions and Tips:

• Do not overmix the batter, as this will result in tough muffins.
• If you don't have sliced almonds, you can substitute chopped walnuts or pecans.
• The muffins can be stored at room temperature for up to 3 days, or in the refrigerator for up to 1 week.