I'm Making Batch After Batch of These "Perfect" One-Bowl Muffins Right Now

I love a good homemade apple pie or apple cake, but when fall rolls around, give me all the pumpkin recipes instead. All I want is pumpkin mousse, pots of really good pumpkin soup, and creamy pumpkin pasta. But as soon as I stock up on canned pumpkin, my first order of business is a batch of my favorite one-bowl pumpkin muffins.

It’s safe to say that I’ve made a batch a week for the past month, and my family devours them every single time. Between breakfast, snacks, and school lunch, these muffins disappear almost as soon as they’re out of the oven. Best of all, they have the best super-soft texture, the classic pumpkin spice flavor you’d expect, and the recipe uses up a whole can of pumpkin.

Why You’ll Love It

• The recipe uses a whole can of pumpkin! Combined with pumpkin pie spice, that means you can expect a big pumpkin flavor from these muffins. Plus it’s always kind of a relief not to search for ways to use up leftover pumpkin purée.

• It’s an easy one-bowl recipe. With just 15 minutes of prep time and less than 10 ingredients that come together in a single bowl, these muffins are a breeze to make.

Key Ingredients in Pumpkin Muffins

• All-purpose flour: Use the dip and sweep method to measure flour, and don’t pack it into the measuring cup.

• Pumpkin purée: Great news — you’ll use the entire can of pumpkin purée for these muffins. Don’t use pumpkin pie mix, which has sugar and spices added to it.

• Neutral oil: Canola or vegetable oil gives the muffins a super-soft and tender texture.

• Pumpkin pie spice: This mix of warm spices gives pumpkin muffins their signature flavor.

How to Make Pumpkin Muffins

1. Combine all the ingredients except the flour. Whisk all the ingredients except for the flour together until smooth..

2. Add flour. Fold the flour into the batter until just combined and no dry streaks remain.

3. Bake the pumpkin muffins. Scoop the batter into the wells of a muffin pan and bake until tall and golden-brown. (These methods for determining if a cake is done baking work for muffins too.)

Helpful Swaps and Mix-Ins

• If you’re someone who likes the earthiness of baked goods with whole-wheat flour, you could make these muffins with a combination of 1 cup all-purpose flour and 3/4 cup whole wheat flour.

• While it’s not included in the recipe, mix-ins are fair game here! After mixing the batter together, stir in 1/2 cup chocolate chips, chopped toasted walnuts or pecans, or dried fruit (I like raisins or dried cranberries).

• To go the extra mile, my favorite upgrade for pumpkin muffins is sprinkling the batter with streusel topping before baking.

Storage and Make-Ahead Tips

• These muffins are best eaten within a few days of baking. Just be sure to store them in an airtight container at room temperature.

• They also freeze (and thaw!) very well, and will keep in the freezer for up to a couple of months.

More Muffin Recipes to Try

• Chocolate Chip Muffins

• Banana Muffins

• Applesauce Muffins

• Pecan Pie Muffins

• Cranberry Orange Muffins

Pumpkin Muffins Recipe

These one-bowl muffins are a fall baking essential.

Prep time 15 minutes

Cook time 25 minutes to 30 minutes

Makes 12

Ingredients

• Cooking spray or paper muffin liners

• 1 (15-ounce) can pumpkin purée (not pumpkin pie filling)

• 3/4 cup granulated sugar

• 1/2 cup neutral oil, such as canola or vegetable oil

• 2 large eggs

• 1 tablespoon pumpkin pie spice

• 1 teaspoon baking soda

• 1 teaspoon vanilla extract

• 1/2 teaspoon kosher salt

• 1 3/4 cups all-purpose flour

Instructions

1. Heat the oven to 375℉. Line a standard 12-well muffin pan with paper liners or coat the wells with cooking spray.

2. Whisk 1 (15-ounce) can pumpkin purée, 3/4 cup granulated sugar, 1/2 cup neutral oil, 2 large eggs, 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt together in a large bowl until combined and smooth.

3. Add 1 3/4 cups all-purpose flour and fold it in with a flexible spatula until just incorporated but no dry spots remain. Divide the batter evenly among the muffin wells (about 1/3 cup per well); the wells will be almost full.

4. Bake, rotating the pan halfway through, until the muffins are golden-brown, the tops bounce back when pressed, and a tester inserted into the center of a muffin comes out clean, 25 to 30 minutes total. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

Recipe Notes

Storage: The muffins can be stored in an airtight container at room temperature for up to 3 days. They can also be individually wrapped in plastic wrap and frozen for up to 2 months. Thaw at room temperature.

Further Reading

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