These pumpkin muffins are exactly what I want to bake for a big gathering when we can have one again. They fill the kitchen with warm pumpkin-spice aroma and usher in the season with the right balance of sweetness and spice. Simple to make and requiring only one bowl, they are perfect for busy mornings or a cozy fall brunch.
One-Bowl. Easy Peasy.
With four young children, I try to avoid extra dishes whenever possible. These muffins are designed to be mixed in one bowl so you can skip extra cleanup without sacrificing texture or flavor. I usually combine the wet ingredients first, stir the leavening and salt into the center of the mixture, then fold in the flour until just combined. If you prefer, you can still mix dry and wet ingredients separately — the muffins will be excellent either way — but the one-bowl method saves time and sanity.
Pumpkin Spice Topping
A standout feature of these muffins is the crunchy pumpkin spice topping applied after baking. Once the muffins have cooled slightly, dip the tops in melted butter and then into a mixture of sugar and warm spices — cinnamon with a touch of ginger, nutmeg and cloves works beautifully. The result is a sweet, slightly crunchy finish that kids love helping with, making it a fun little kitchen activity for small hands.
Recipe Doubles and Freezes Well
This recipe scales easily if you want more muffins. I often double the batch so I can use a full 15-ounce can of pumpkin and freeze extras for quick breakfasts. After cooling, place muffins in a gallon-sized zip-top bag and freeze. Reheat a single muffin in the microwave for an easy morning treat, or toss a frozen muffin into a lunchbox and let it thaw by lunchtime. If you prefer, skip the sugar topping before freezing — they’re still moist and tasty plain.
One Bowl Pumpkin Spice Muffins
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Equipment
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muffin tin
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muffin liners
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mixing bowl
Ingredients
Pumpkin Muffins
- 1 cup canned pumpkin (not pumpkin pie mix)
- ½ cup vegetable oil
- 3 eggs
- ½ cup unsweetened applesauce
- ¾ cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 ½ cups all-purpose flour
Pumpkin Spice Topping
- ⅓ cup unsalted butter, melted
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/8-1/4 teaspoon sprinkle of ginger, nutmeg and cloves
Instructions
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Preheat the oven to 375°F (190°C).
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Line a muffin tin with 18 liners or spray the tin liberally if not using liners.
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In a mixing bowl, combine the canned pumpkin, eggs, vegetable oil, applesauce and sugar. Stir in the cinnamon, ginger, nutmeg and cloves.
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Add the baking soda, baking powder and salt to the center of the bowl and stir to combine.
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Fold in the flour until just incorporated, taking care not to overmix.
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Using a ¼-cup measure, scoop batter into each muffin cup.
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Bake 18–20 minutes, until a toothpick inserted into the center comes out clean. Let the muffins cool for 5–10 minutes before handling.
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While the muffins cool, melt ⅓ cup butter. In a small bowl, mix the sugar, cinnamon and a pinch of ginger, nutmeg and cloves to taste.
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Dip the top of each slightly cooled muffin into the melted butter, then into the spice-sugar mixture, twisting to coat. Repeat for all muffins and enjoy.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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