I don’t know about your family, but my family loves a special muffin for breakfast. Not every time that I throw things together does it work out as perfectly as these did, but these muffins are perfect! They work out to being a great way to use up that leftover can of pumpkin that’s just setting in your fridge, and that’s exactly how I created these pumpkin spice muffins.
Making one-bowl pumpkin spice muffins
Now, back in the day when I would bake with my grandma everything was separated into 2 different bowls. Sometimes that’s necessary, but for the most part, I’ve found I can mix it all up in one bowl! For this method to work just right, I like to mix together all the dry ingredients first. Once the dry is mixed together pour in and mix in the wet. Works like a charm. Remember, you don’t want to overmix muffins. They won’t be fluffy and light!
Can this recipe be made dairy-free?
You can defiantly veganize this recipe.
- Replace the butter with 1/3 cup of melted refined coconut oil.
- Replace the eggs with chia eggs (1 tbsp chia seeds and 3 tbsp water). Do the same for the topping!
- Replace the milk with your favorite plant based milk. If it were me I would choose coconut milk!
If you are looking for more holiday recipes check out my holiday dishes tab or check out some of these recipes:
Garlic and herb mashed potatoes
Orange cinnamon cranberry sauce
Pumpkin Spice Muffins
Ingredients
- 2 cups unbleached flour
- 2 tsp baking powder
- 1/2 tsp sea salt or pink salt
- 1-1/2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 3/4 cup sugar
- 1/4 cup pumpkin puree
- 1 stick real butter (4 tbsp for muffin) melted and separated (4 tbsp for muffins, 4 tbsp for topping)
- 2 large eggs
- 1/2 cup milk of choice
Pecan brown sugar topping
- 1/2 cup pecans
- 4 tbsp butter melted
- 1/4 cup brown sugar
- 1/4 cup unbleached flour
- 1/2 tsp pumpkin pie spice
Instructions
Muffins
- Pre-heat oven to 375.
- Prepare 6 jumbo or 12 regular muffin tins by lining them with paper muffin liners.
- In a medium bowl whisk together the flour, salt, baking powder, sugar, salt, and spices.
- With a wooden spoon mix in 4 tbsp melted butter, eggs, milk, and pumpkin puree.
- Spoon mix into prepared muffin tins filling them halfway to 3/4 way full.
- Top with pecan brown sugar topping distributing it evenly between all the muffins.
- Bake for 20-25 minutes or until the muffins are done all the way through.
Pecan brown sugar topping
- In a small bowl mix together with a spoon 4 tbsp of melted butter, brown sugar, flour, and pumpkin pie spice.
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