For the Small Batch Pumpkin Muffins

• Prep the oven and pans. Position a rack in the center of the oven and preheat the oven to 400°F. Line four cavities of a muffin pan with paper liners.
• Whisk the dry ingredients. In a medium bowl, whisk together the flour, cinnamon, cloves, baking powder, baking soda, and salt.
• Whisk the wet ingredients. In another medium bowl, whisk together the sugar, pumpkin, oil, egg, egg yolk, and vanilla.
• Make the muffin batter. Gradually mix in the dry ingredients into the wet ingredients until just combined.
• Assemble the muffins. Use a cookie dough scoop to fill each cavity with 6 Tablespoons of the batter.

  Sprinkle the top of each muffin, aiming for the batter and avoiding the pan, with 1 teaspoon of granulated sugar.

  Pour warm water into the empty cavities of the muffin pan, filling them at least ⅔-rds of the way up.
• Bake the muffins. Bake for 22 to 24 minutes, or until the muffins are domed and a skewer inserted into the center of a muffin comes out with a few crumbs attached. Cool in the muffin pan on a wire rack for 5 minutes, then turn the muffins out onto the rack to cool slightly.
• Serve and store. Serve warm or at room temperature. The muffins can be wrapped individually in plastic wrap or stored in an airtight container or under a cake dome at room temperature for up to 2 days.