Simple One-Bowl Pumpkin Muffins

Simple One-Bowl Pumpkin Muffins: The Ultimate Easy Pumpkin Muffin Recipe 🎃🧁

Simple One-Bowl Pumpkin Muffins: The Ultimate Easy Pumpkin Muffin Recipe 🎃🧁

1. Introduction

If you’re craving a cozy, flavorful treat that’s quick to make and perfect for fall, these Simple One-Bowl Pumpkin Muffins are exactly what you need. This easy pumpkin muffin recipe combines moist, tender pumpkin with warm spices, all prepared in just a single bowl for minimal cleanup. Whether you’re looking for a warm breakfast, a snack, or a holiday dessert, these easy pumpkin muffins hit the spot. Plus, they’re versatile—feel free to customize with nuts, chocolate chips, or a swirl of cream cheese for added indulgence.

2. Ingredients for the Perfect Simple Pumpkin Muffins

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil or melted butter
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract

3. How to Make Easy Pumpkin Muffins: Step-by-Step Instructions

Mix the Dry Ingredients

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, brown sugar, and granulated sugar.

Combine the Wet Ingredients

In the same bowl, add eggs, vegetable oil, pumpkin puree, and vanilla extract. Stir until the mixture is smooth and well combined. Remember, this pumpkin-based batter is naturally moist, so don’t overmix.

Fill the Muffin Tins

Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. For extra moisture, consider adding a sprinkle of chopped nuts or chocolate chips on top before baking.

Bake and Cool

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

4. Storage Tips for Your Pumpkin Muffins

Store these simple pumpkin muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze the muffins individually wrapped in plastic, then thaw at room temperature or warm slightly in the microwave.

5. Serving Suggestions & Variations

Enjoy your easy pumpkin muffins plain or with a smear of cream cheese or a drizzle of honey. For a decadent twist, add chocolate chips into the batter or swirl in some cream cheese filling before baking. They pair wonderfully with a cup of coffee or hot apple cider!

Looking for more pumpkin delights? Check out our Pumpkin Streusel Muffins or spooky Halloween treats.

6. Frequently Asked Questions (FAQs) about Easy Pumpkin Muffins

Can I make these muffins gluten-free?

Yes, substitute the regular flour with a gluten-free flour blend. Be sure to check that your blend is suitable for baking.

How can I make these muffins vegan?

Replace eggs with flaxseed or chia egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based oil or applesauce instead of butter or oil.

How long do these muffins last?

At room temperature, up to 2 days; refrigerated, up to a week; or freeze for up to 3 months. Simply reheat in the microwave for a fresh feel.

Can I customize this recipe with other add-ins?

Absolutely! Add chopped nuts, chocolate chips, or cranberries for extra flavor and texture.

7. Essential Kitchen Tools Needed for Perfect Muffins

8. Related Recipes to Explore

9. Conclusion

With this one-bowl pumpkin muffin recipe, you can enjoy warm, moist, and flavorful muffins with minimal fuss. Perfect for busy mornings, festive gatherings, or simply satisfying a pumpkin craving. The best part? You only need one bowl, making cleanup a breeze! Give this easy pumpkin muffin recipe a try today and fill your home with welcoming fall aromas. Happy baking!

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A close-up of golden-brown pumpkin muffins in a muffin tin, with a light dusting of powdered sugar on top.

Simple One-Bowl Pumpkin Muffins

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Discover the deliciously moist and fluffy Simple One-Bowl Pumpkin Muffins, an easy fall treat perfect for breakfast, snacks, or holiday gatherings. Made with warm spices and pumpkin puree, this quick recipe requires only one bowl for effortless cleanup.

  • Total Time: 30-35 minutes
  • Yield: 12 muffins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil or melted butter
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt, brown sugar, and granulated sugar.
  3. Add eggs, vegetable oil, pumpkin puree, and vanilla extract. Stir until smooth and combined—not overmixing.
  4. Scoop batter evenly into muffin tin cups, about 3/4 full. Optionally sprinkle with nuts or chocolate chips.
  5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • You can add chopped nuts or chocolate chips on top before baking for extra flavor.
  • Store in an airtight container at room temperature for 1-2 days or refrigerate for up to a week.
  • To freeze, wrap individually and store for up to 3 months, then thaw at room temperature or warm in microwave.
  • Author: Serena Miller
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180 Kcal
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

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