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