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One Bowl Pumpkin Muffins Ready in 30 Minutes - Quick, Cozy, and Delicious

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup neutral oil (vegetable, canola, or light olive)
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional, for extra warmth)
  • 1/2 teaspoon fine salt
  • Optional mix-ins: 1/2–3/4 cup chocolate chips, chopped nuts, or dried cranberries
  • Optional topping: coarse sugar or pumpkin seeds

Method
 

  1. Preheat and prep: Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly grease.
  2. Whisk wet ingredients: In a large bowl, whisk pumpkin, eggs, oil, brown sugar, granulated sugar, and vanilla until smooth.
  3. Add dry ingredients: Sprinkle flour, baking soda, baking powder, spices, and salt over the wet mixture. Stir gently with a spatula until just combined. Do not overmix.
  4. Fold in extras: If using chocolate chips, nuts, or cranberries, fold them in now.
  5. Portion the batter: Divide evenly among muffin cups, filling each about 3/4 full. Top with coarse sugar or pumpkin seeds if you like.
  6. Bake: Bake 16–20 minutes, or until the tops spring back and a toothpick comes out clean or with a few moist crumbs.
  7. Cool: Let muffins rest in the pan 5 minutes, then transfer to a rack. Enjoy warm or at room temperature.