Pumpkin Spice Muffins are simple to make from scratch with everyday ingredients and just one bowl. They’re ideal for a quick fall breakfast, an after-school snack, or to pack in lunchboxes.
One Bowl Pumpkin Muffin Recipe
If you love pumpkin baking, you’ll want to add this to your rotation. These muffins use butter for a richer flavor and a slightly denser texture compared to applesauce-based versions. They’re warmly spiced and optionally studded with chocolate chips for an extra treat.
The batter comes together in one bowl—making prep and cleanup fast. You only need to melt the butter separately, but otherwise everything is mixed in the same bowl. These muffins are comforting, flavorful, and perfect for autumn mornings. For a different shortcut, try a cake-mix pumpkin muffin another time.
Table of Contents
- One Bowl Pumpkin Muffin Recipe
- Ingredients
- How to Make Pumpkin Spice Muffins
- Storage
- Recipe Tip
- Pumpkin Spice Muffins Recipe
Ingredients
Below are the ingredients for these one-bowl pumpkin spice muffins. Exact quantities appear in the recipe card further down.
- Canned pumpkin puree — use pure pumpkin, not pumpkin pie filling.
- All-purpose flour
- Butter — melted for richness; you can substitute oil if needed.
- Eggs — large
- Baking soda — for lift
- Milk
- Brown sugar — for deeper sweetness
- Vanilla extract — for flavor
- Spices — pumpkin pie spice, ground cinnamon, and salt
- Chocolate chips — optional, but recommended
How to Make Pumpkin Spice Muffins
Begin by whisking the eggs in a large bowl. Add the dry ingredients—flour, brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice—and stir to combine.
Pour in the pumpkin puree, milk, vanilla, and the cooled melted butter. Mix until just combined; a hand mixer, stand mixer, or vigorous stirring by hand all work fine. Fold in the chocolate chips with a spatula.
Spoon the batter into a greased or lined muffin tin. Bake until the tops are set and a toothpick inserted into the center comes out clean. Let the muffins cool slightly before removing from the pan.
These muffins are great to make on the weekend for quick weekday breakfasts, and they travel well for snacks or lunches.
Storage
Once cooled, store the muffins in an airtight container at room temperature for 4–5 days. Lining the container with a paper towel helps absorb excess moisture. To freeze, place muffins in a freezer-safe bag and store for up to three months; thaw at room temperature or warm briefly before serving.
Recipe Tip
Always choose pure pumpkin puree or homemade pumpkin puree, not pumpkin pie filling, which contains added sugars and spices that will alter the recipe.
Pumpkin Spice Muffins
Ingredients
- 2 large eggs
- 2 cups all purpose flour
- 1 cup brown sugar
- 1 tsp baking soda
- ½ tsp salt
- 3 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ⅓ cup butter melted
- ⅓ cup milk
- 1 15-ounce can pumpkin puree
- ⅓ cup semi sweet chocolate chips
Instructions
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Preheat the oven to 350°F.
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In a large mixing bowl, beat the eggs slightly.
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Add the flour, brown sugar, baking soda, salt, cinnamon and pumpkin pie spice; stir to combine.
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Add the cooled, melted butter.
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Add the milk and pumpkin, then mix until the ingredients are thoroughly combined.
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Stir in the chocolate chips and pour the batter into a muffin pan greased with butter or lined with paper cups.
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Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Notes
Start testing for doneness at 25 minutes; oven temperatures vary.
Use pure pumpkin puree or homemade pumpkin—do not use pumpkin pie filling.
Nutrition
Nutrition information is an approximation and should be used as a guide.
Additional Info
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