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Quick One-Bowl Pumpkin Muffins

Close-up of two moist pumpkin muffins on a white plate, one is broken in half to show the fluffy interior.
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Bake these moist and flavorful pumpkin muffins in under 20 minutes. Perfect for busy mornings or a fast fall snack.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Optional add-ins: ½ cup chocolate chips, chopped nuts, or streusel topping

Instructions

  1. Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. Add the pumpkin puree, vegetable oil, eggs, and vanilla extract to the bowl.
  4. Stir until just combined. Do not overmix.
  5. If using, gently fold in your desired add-ins.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For gluten-free muffins, substitute a gluten-free all-purpose flour blend for the regular flour.
  • For dairy-free muffins, ensure your add-ins are dairy-free.
  • These muffins freeze well for up to 3 months.

Nutrition

Find it online: https://gourmetgaze.com/quick-pumpkin-muffins/