One Bowl Pumpkin Spice Muffins

You guys. These muffins. They are what I want to serve to a big group of friends (you know, when we can have a big group of people over again). These pumpkin muffins will fill your kitchen with the aroma of pumpkin spice. “Hello Fall! Please come stay and play awhile” is how these muffins welcome the season. They have the perfect sweetness and are filled with all the spices I associate with the leaves changing and the holidays approaching. Not only are these muffins the perfect way to usher in September, they are super simple and only require one bowl!

Jump Directly to the Recipe: One Bowl Pumpkin Spice Muffins

One-Bowl. Easy Peasy.

I have four young kids. That translates to A. LOT. of dirty dishes and a dishwasher run at least once if not twice a day. I basically do everything in my power to not use up “one more bowl” or dish unless absolutely necessary. In an ideal scenario, should I mix the dry ingredients together before adding it to my wet ingredients? I probably should, but you know what? Sometimes you gotta do what is best for your sanity…and to me that is often not dirtying One. More. Bowl. I’ve found that if I add my baking soda, baking powder and salt directly to the center of the liquid mixture in my bowl and mix it in thoroughly before adding my flour, these muffins turn out great. Every time. If you don’t mind dirtying another bowl, go right ahead and mix the dry ingredients together and then the wet ingredients together and then mix the two together. But for me. I’ll be over here mixing in one bowl as long as I can, and these muffins are amazing either way.

Pumpkin Spice Topping

One of the things that makes these muffins stand out is the pumpkin spice topping that is added after they come out of the oven. I got the idea from these cinnamon sugar muffins and thought they would work perfectly on a pumpkin version…and boy was I right. Take your muffin after it has cooled a bit, dip the top in melted butter and then dip it in a pumpkin spice mixture to give a crunch, sweet, over-the-top delicious factor to a pumpkin muffin. My kids love helping dunk the muffins and put the finishing touches on these shortly after they come out of the oven. It’s the perfect activity for little fingers to get busy in the kitchen.

Recipe Doubles and Freezes Well

This recipe for one-bowl pumpkin spice muffins is an easy one to double. With school starting up again, I’m always looking for quick breakfast ideas. I like to make a double batch (then I can use one 15 oz can of pumpkin instead of the half a can this recipe calls for) and freeze them. I let the muffins cool and then place them in a ziplock gallon-sized bag. I’ll pull them out of the freezer one at a time for a quick re-heat in the microwave, or sometimes I’ll add them frozen to my kids lunchboxes, so by lunchtime they have a perfectly moist muffin. Sometimes I’ll omit the sugar topping and we eat them plain. Still delicious. Pick up a can of pumpkin on your next trip to the grocery store and give these easy muffins a whirl. 

One Bowl Pumpkin Spice Muffins

Amy
Fall is in the air with these one-bowl pumpkin muffins topped with pumpkin spice cinnamon sugar.
Prep Time 10 mins
Cook Time 20 mins
Servings 18 muffins

Ingredients
  

Pumpkin Muffins

  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/2 cup unsweetened applesauce
  • 3/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups all purpose flour

Pumpkin Spice Topping

  • 1/3 cup unsalted butter, melted
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8-1/4 teaspoon (or a sprinkle) of ginger, nutmeg and cloves

Instructions
 

  • Preheat the oven to 375 degrees Fahrenheit.
  • Fill a muffin tin with 18 muffin liners or liberally spray your muffin tin (for no liners).
  • In a bowl, mix together the canned pumpkin, eggs, vegetable oil, applesauce and sugar with a fork or spoon. Add the cinnamon, ginger, nutmeg and cloves and stir together. 
  • To the center of the bowl, add the baking soda, baking powder and salt. Stir to combine.
  • Add the flour and mix together until the flour is just incorporated, doing your best not to over-mix. 
  • Using a ¼ cup measuring cup, scoop batter into each muffin tin. 
  • Bake for 18-20 minutes until the muffins are baked through. Allow to cool for 5-10 minutes until ready to handle.
  • Melt ⅓ cup of butter. In a separate bowl mix together the sugar, cinnamon, ginger, nutmeg and cloves (add more or less of the pumpkin spice flavor you like).
  • Dunk the top of each muffin in the melted butter. Then dunk and twist in the pumpkin spice mixture until completely covered. Repeat with the remaining muffins. Enjoy!

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Amazing Chocolate Chip Muffins

I have been searching a long time for the perfect chocolate chip muffins. I often think, “Would I want to serve these muffins to a friend or bring them to a brunch?” Sometimes I can answer yes. Other times, my kids gobble them up anyway and I move on to a different recipe. This recipe is one of those that needed to be shared. It is the kind of chocolate chip muffin recipe that everyone needs in their arsenal. One that will sell-out at a bake sale or get rave reviews at bible study…or just you know anytime when you are craving a bakery-style chocolate chip muffin. These are a little bit dangerous because they are so good.

What makes these muffins Stand out from other muffin recipes

This muffin recipe differs from a lot of recipes because it uses both melted butter and vegetable oil which gives you the benefit of both. It uses buttermilk which makes the muffin taste light (not dense and heavy). This muffin also has a small amount of cornstarch in the batter. Cornstarch, when used in small quantities, helps “soften” the flour resulting in a very tender muffin. All of these things work together to make an absolutely knock-your-socks-off delicious chocolate chip muffin.

Just a spoonful of Sugar…

Crunchy, sweet topping

This muffin recipe calls for 1 Tablespoon of granulated sugar sprinkled on top of the muffins before baking them. You could use any type of sugar here. I chose granulated sugar for my muffins because that is what I usually have on hand. Sprinkling the sugar on top and baking it gives the muffin a crunchy, sugary crust that makes for the perfect bite of muffin.

I also love that these chocolate chip muffins do not need a liner when baking in my favorite non-stick muffin pan (affiliate link). Muffin liners are very useful when making muffins with berries, fruit that gets sticky or these cinnamon chips so the muffins don’t stick to the pan. These muffins are not overly sticky and if you have a non-stick muffin pan and you grease it with some cooking spray before putting the batter in muffin tins, you won’t need to use a muffin liner. Score!

Quick, easy and Amazing

Another thing I love about these muffins is how quickly you can make them. Then come together in about 10 minutes and only take 15 minutes to bake. You could accept an invite to someone’s house last-minute, whip these up while you’re getting ready and basically look like a rockstar in the kitchen. Or if you’re like me and need a quick after-school snack you can throw these in the oven right before the kids get off the bus and you have instant “awesome mom” status.

Amazing Chocolate Chip Muffins

Yield: 12 muffins

Time: 10 minute mix, 15 minute bake

Ingredients:

  • 4 Tablespoons unsalted butter, melted
  • ¼ cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, shaken
  • 1 cup plus 1 Tablespoon (reserved for the top) granulated sugar 
  • 1 ¾ cup all purpose flour
  • 2 teaspoons baking powder
  • 1 Tablespoon cornstarch
  • 1 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Directions:

Waiting for the muffins to come out of the oven
  1. Preheat the oven to 425 degrees Fahrenheit. 
  2. Melt 4 tablespoons of unsalted butter in a large liquid measuring cup (affiliate link) or small bowl. Add vegetable oil, egg, vanilla extract and buttermilk. Mix in 1 cup granulated sugar and stir to combine.
  3. In a mixing bowl, whisk together the all purpose flour, baking powder, cornstarch and salt. 
  4. Add the liquid ingredients to the flour mixture and stir gently a few times. Add 1 cup of chocolate chips and stir until just combined. A few streaks of flour are okay!
  5. Spray a 12 cup muffin tin, (my favorite one here, affiliate link) and fill tins mostly full with batter.
  6. Sprinkle the reserved 1 Tablespoon of granulated sugar on top of the muffins before baking.
  7. Bake muffins for 5 minutes at 425 degrees. Then reduce the temperature to 350 degrees and bake for 10-12 more minutes. Check that muffins are done by inserting a toothpick into the center of one and making sure it comes out clean (there may be some melted chocolate–that’s okay). Let muffins cool and enjoy!

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas.

Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂

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Strawberry Orange Muffins

Do you still have fresh strawberries where you live? The farms near our house are mostly all picked out for the season, but visiting family in the Pacific Northwest they are still going strong. I am hoping that we will get to pick some other types of berries this summer. Fingers crossed! Picking berries is one of my favorite summertime activities…delicious and so much fun.

My boy loves, loves, loves muffins

My youngest son loves muffins. He would choose to eat muffins every day if I let him…and sometimes I do. His one request in picking strawberries was “could we please make some muffins with them?” How could I refuse that cutie. We came up with this yummy recipe that uses diced strawberries and some orange zest to give a strawberry-orange flavor to these muffins. The orange zest definitely gives orange flavor to these muffins which complement the fresh strawberries so well. If you aren’t a fan of the orange flavor, you can substitute vanilla extract for the orange zest, though you will miss out on the citrus-flavor.

What makes these muffins unique?

Greek yogurt gives these muffins a little added bit of protein that I am not complaining about. It also helps the muffins stay nice and moist. If you don’t have greek yogurt on hand, you can try substituting sour cream which should have a similar effect. 

I also love the beautiful domes that come from baking these muffins at a higher temperature and then quickly lowering the temperature when baking them. This trick works. Every. Single. Time. It has definitely upped my muffin game so I get bakery-style muffins every time I pull them out of my oven. Try it. You won’t be disappointed.

These muffins are so delicious that I will be making them even when my strawberries aren’t freshly picked from the patch. I will probably try them with blueberries, raspberries or blackberries this summer too. Yum!

Strawberry Orange Muffins

Yield: 14-16 muffins

Time: 15 minute mix, 15 minute bake

Ingredients:

  • ½ cup plain greek yogurt
  • ½ cup milk
  • 1 egg
  • ⅓ cup oil
  • Zest from one orange, about 2 teaspoons
  • 2 cups (10 oz) all purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup diced strawberries

Directions:

  1. Preheat the oven to 425 degrees Fahrenheit. 
  2. In a liquid measuring cup, mix together greek yogurt, milk, egg and oil. Add the zest from one orange (more or less depending on how much orange flavor you want to come through).
  3. In a mixing bowl add the flour, sugar, baking powder, soda and salt. Whisk together.
  4. Dice a cup of fresh strawberries and set aside.
  5. To the mixing bowl add the liquid ingredients and stir a few times. The batter won’t be completely combined. Add the diced strawberries and stir until the mixture is just combined. It’s okay if there are some little streaks of flour.
  6. Line a 12 cup muffin tin, (this is my favorite muffin tin affiliate link). Using a ⅓ or ½ cup measuring cup, fill the tins mostly full of batter.
  7. Bake muffins for 5 minutes at 425 degrees. Then reduce the temperature to 350 degrees and bake for 10 more minutes. Check that muffins are done by inserting a toothpick into the center of one and making sure it comes out clean (though there may be some residual strawberry…that’s okay). Let muffins cool and enjoy!

Recipe Notes: This recipe can also be baked as mini muffins. Grease the muffin tin and bake at 425 for 4 minutes and 350 for 5-6 minutes. You can leave the orange zest out of the recipe and replace it with 1-2 teaspoons vanilla, though you will definitely miss out on the orange flavor.

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas.

Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂

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Blueberry Lemon Cream Cheese Muffins

Dotted with blueberries and a little zing of lemon. These are so good!

I think this year I am especially excited for summer to come. Beautiful weather, farm fresh fruits and veggies and hopefully lots of time spent outside. I have many memories of picking berries as a kid in the summers, and now I love taking my own kids berry picking. We are anxiously awaiting strawberry season here in Kentucky and shortly after strawberry season…it’s blueberry season! I remember one year taking my kids in the heat of the summer sun to pick berries. We were all exhausted from the humid, hot, weather but our bellies were full and our mouths were blue! 

These blueberry lemon muffins are perfect for the upcoming blueberry season, but would also work just as well with the fresh blueberries in your fridge or with frozen blueberries. I jumped the gun on making these this year in my yearning for summer weather and used frozen blueberries. Still delicious, sweet and yummy. The frozen berries also turn the batter (and my fingers) a beautiful shade of purple. It’s the little things right now, am I right?! 

I love the “bakery” domed tops on these muffins. Not only do they taste great but they look so pretty.

One of the unique things about these muffins is the cream cheese in the batter. It gives the muffins a cake-like texture, very moist, super delicious and it means the muffins can sit on your counter all day and still taste delicious. No dry muffins here! I also love the beautiful dome shape of the muffins which you get when you bake your muffins at a higher heat for about 5 minutes and then reduce the temperature. It’s like magic. Works every time!

Many muffin recipes also call for buttermilk. While I do love baking with buttermilk, the lemon in this recipe lends to an easy buttermilk substitution, which means you don’t need to head to the store for buttermilk to make these. The milk in this recipe is mixed with some lemon juice before adding it to the batter which takes the place of traditional buttermilk. This mixture enhances the lemon flavor and gives the muffins its tender crumb. Win win! 

If you want even more lemon flavor in the muffins, add another Tablespoon of lemon juice and some extra lemon zest. I think these muffins have a beautiful hint of lemon that complements the blueberry so well. I would venture to guess you have most of these items in your pantry right now, so what is stopping you? Surprise your kids this morning or better yet, make them together! This is such a delicious recipe. I freeze my leftover muffins and reheat in the microwave or pull them out about 30 minutes before serving. These are some of our favorites! I hope you’ll give them a try.

Yield: 18-20 muffins

Time: 15 minute mix, 20 minute bake

Ingredients:

  • 1 medium lemon, zested
  • 2 Tablespoons fresh lemon juice
  • ½ cup milk
  • 4 oz cream cheese, softened
  • 4 Tablespoons butter, softened
  • 1 cup granulated sugar, plus a little extra for sprinkling on top
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (about 10 oz) all purpose flour
  • 2 cups blueberries, fresh or frozen

Directions:

  1. Preheat your oven to 425 degrees Fahrenheit. Line two muffin tins with muffin liners and spray with non-stick cooking spray.
  2. Zest a lemon and add it to a mixing bowl. In a liquid measuring cup, pour ½ cup of milk and squeeze two tablespoons of the lemon juice into the milk. Let stand for 5 minutes.
  3. To the mixing bowl, add the cream cheese and butter. Mix together with a fork or spoon. If the butter or cream cheese is cold, I will soften it in the microwave for 20- 30 seconds. Add in the sugar, eggs and vanilla extract. Mix until fully incorporated, glossy and smooth.
  4. Add the baking powder, baking soda and salt. Mix together.
  5. Add 2 cups of flour on top of the mixture. Don’t mix yet! Add the 2 cups of blueberries on top of the flour and gently stir the blueberries and flour together. Alternatively, you can mix ¼ cup of the flour with the blueberries before adding to the bowl, but I am a fan of using fewer dishes, so I put them in the same bowl. This keeps the berries from sinking to the bottom of your muffins. Then mix gently. Beware of overmixing the batter. You want to have some streaks of flour left in the batter. 
  6. Scoop about ¼-⅓ cup batter in each muffin tin. Sprinkle tops with a little bit of granulated sugar if desired. I like to fill any unused muffin tins with a little bit of water to help with even baking.
  7. Bake muffins at 425 degrees for 5 minutes. Then decrease the temperature to 350 degrees and continue baking for 12-14 more minutes. Allow muffins to cool in the tins for about 10 minutes before moving to a cooling rack. Enjoy!

Recipe Notes: The cream cheese in these muffins keeps them moist and flavorful so they don’t dry out easily. They keep well covered or in a ziplock bag on the counter for a day, and they freeze well.

Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂

Follow me on Instagram @amybakesbread or like Amy Bakes Bread on Facebook for more baking ideas.

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