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 be a great way to use up that leftover can of pumpkin that’s just sitting in your fridge, and that’s exactly how I created these pumpkin spice muffins. So if you have some pumpkin puree sitting in the fridge and you need to use it up. Grab your mixing bowl and get ready to make these one-bowl 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. Also, make sure to mix the wet ingredients in then go right to filling the muffin tins and baking. That way the leavening ingredients don’t activate before you bake the muffins! They won’t be fluffy and light!
If you are concerned about getting the muffins all the same size you can use an ice cream scoop to fill up the muffin tin. This trick will help you better judge how much batter you are putting in each muffin tin. I like to fill the muffin tin ¾ full.
Make sure to test your muffins to see if they are fully cooked. Test with a toothpick in the center of the muffin. If the toothpick comes out clean they are ready!
Lastly, let the muffins cool if you want them to come out of the paper cups easily. After pulling them out of the oven let them cool for a couple of minutes then transfer them to a cooling rack so condensation doesn’t make them soggy.
Can this recipe be made dairy-free?
You can definitely veganize this recipe.
- Replace the butter with ⅓ cup of melted refined coconut oil.
- Replace the eggs with chia eggs (1 tablespoon chia seeds and 3 tablespoon 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 teaspoon baking powder
- ½ teaspoon sea salt or pink salt
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ¾ cup sugar
- ⅓ cup pumpkin puree
- 1 stick real butter (4 tablespoon for muffin) melted and separated (4 tablespoon for muffins, 4 tablespoon for topping)
- 2 large eggs
- ½ cup milk of choice
Nut brown sugar crumble
- ½ cup pecans or walnuts
- 4 tablespoon butter melted
- ¼ cup brown sugar
- ¼ cup unbleached flour
- ½ teaspoon 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 tablespoon melted butter, eggs, milk, and pumpkin puree.
- Spoon mix into prepared muffin tins filling them halfway to ¾ way full.
- Top with nut 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 tablespoon of melted butter, brown sugar, flour, and pumpkin pie spice.
