Name: One Bowl Small Batch Pumpkin Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 muffins
Cuisine: American
Ingredients: 0.75 cup canned pumpkin purée; 0.25 cup neutral oil; 0.5 cup brown sugar; 0.25 cup granulated sugar; 1 egg; 1.5 teaspoons pure vanilla extract; 1 cup all purpose flour; 2 teaspoons pumpkin pie spice; 0.75 tsp baking powder; 0.25 tsp Kosher salt; roasted pumpkin seeds or raw sugar

One Bowl Small Batch Pumpkin Muffins cover

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One Bowl Small Batch Pumpkin Muffins

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 400°F (204°C). Line a standard cupcake pan with 6 paper liners, leaving an empty cup in-between each.

Add the canned pumpkin purée, avocado oil, brown sugar, granulated sugar, egg, and vanilla extract to a medium mixing bowl. Whisk the mixture until it's very smooth.

Then, add the all purpose flour, pumpkin pie spice, baking powder, and Kosher salt. Fold the wet and dry ingredients together just until there are no more streaks of flour. A few lumps are ok! If you have time, cover the bowl and let the batter sit for 15-30 minutes to give the baking powder a head start.

Using a cupcake scoop, divide the batter between the muffin liners, filling them all the way to the top. Sprinkle the tops with roasted pumpkin seeds or raw sugar, if using.

Bake the muffins for 5 minutes. Then, without opening the oven door, reduce the heat to 350°F (177°C) and bake the muffins for 14-16 more minutes, until an inserted toothpick has just a few moist crumbs. Let the muffins cool in the pan for 5 minutes and then transfer them to a wire rack to cool completely.

Nutrition

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Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Bring your egg and canned pumpkin purée to room temperature before mixing to ensure even distribution and better emulsification, resulting in a tender, uniform crumb.
Don't Overmix the Batter 🥄
Stir the wet and dry ingredients until just combined—overmixing develops gluten and creates dense, tough muffins instead of the light, fluffy texture you want.
Toast Your Pumpkin Seeds 🎃
Lightly toast raw pumpkin seeds in a dry skillet for 2-3 minutes before topping to enhance their nutty flavor and create an irresistibly crunchy contrast to the moist muffin interior.
Fill Muffin Cups Strategically 🧁
Fill cups only 2/3 full to prevent overflow, and distribute batter evenly so all muffins bake at the same rate and achieve consistent moisture and texture.
Test for Doneness Early 🔍
Start checking muffins with a toothpick at 25 minutes—pumpkin batter can bake faster than expected, and removing them when just set (not overdone) preserves their moist, tender crumb.