Easy Pumpkin Muffins on a cooling rack with a dish of butter
Easy Pumpkin Muffins

Easy Pumpkin Muffins

Recipe by Sarah Jampel
Not Yet Reviewed
Bake it Easy

If you’re looking for a way to make your whole kitchen smell like fall, these one-bowl, easy pumpkin muffins deliver — and fast. They’re ready in under an hour, so you can spend less time measuring, mixing, and cleaning and more time tackling your autumn bucket list. The pumpkin seed topping is optional but highly recommended; it brings a welcome crunch and a nutty flavor.

 

Prep
10 mins
Bake
22 to 26 mins
Total
45 mins
Yield
12 muffins
A bunch of Easy Pumpkin Muffins on a table - select to zoom
A bunch of Easy Pumpkin Muffins on a table - select to zoom
A sliced in half Easy Pumpkin Muffin - select to zoom
Easy Pumpkin Muffins ingredients - select to zoom
Easy Pumpkin Muffins on a cooling rack with a dish of butter - select to zoom

Instructions

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  1. Preheat the oven to 375°F with a rack in the upper third. Line a standard muffin pan with baking cups, then spray the cups with nonstick spray. 

  2. In a large bowl, vigorously whisk the sugars and eggs until thick and pale, 30 seconds to 1 minute.  

  3. Whisk in the oil, mixing until creamy and slightly thickened.  

  4. Whisk in the pumpkin and vanilla until fully combined, then whisk in the baking powder, salt, baking soda, and spices.  

  5. Add the flour and whisk just until fully combined. 

  6. Divide the batter evenly between the wells (about 70g per cup or a leveled Scone and Muffin Scoop). Sprinkle each muffin generously with pumpkin seeds (about 1/2 tablespoon per muffin) and granulated sugar (about 1/4 teaspoon per muffin). 

  7. Bake for 22 to 26 minutes, until a toothpick inserted into the center of a muffin comes out clean and no wet batter is visible on the surface. 

  8. Let cool briefly in the pan, just until cool enough to handle, then transfer to a wire rack. Enjoy warm or at room temperature. 

  9. Store leftover pumpkin muffins in an airtight container at room temperature for several days; for longer storage, freeze in an airtight container or zip-top bag.

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