One Bowl Small Batch Pumpkin Muffins

If you love a pumpkin spice situation, you have to make these small batch pumpkin muffins! They have basic ingredients, come together in one bowl, and bake up in about 30 minutes. Try topping them with crunchy pumpkin seeds or raw sugar. They're amazing either way!

Author: Midnight Bake Club

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 muffins

Calories: 212 kcal per serving

Ingredients

180 cup - canned pumpkin purée
¼ cup - neutral oil
½ cup - brown sugar
¼ cup - granulated sugar
1 - egg
1 ½ teaspoons - pure vanilla extract
1 cup - all purpose flour
2 teaspoons - pumpkin pie spice
¾ tsp - baking powder
¼ tsp - Kosher salt
roasted pumpkin seeds or raw sugar

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.

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