Author: Soft, fluffy, and packed with warm fall spices, these pumpkin muffins are everything you want in an autumn treat! Made in just one bowl and ready in under 30 minutes, this recipe is as easy as it gets. We make ours with fresh milled einkorn flour, but any wheat flour works beautifully!
Homemade Pumpkin Muffins
Between the pumpkin bread, the pumpkin cupcakes, and the pumpkin pasties, we go through a ton of homemade pumpkin pie spice. And now that we have perfected these easy one-bowl pumpkin muffins, I’m going to need to make an even larger batch of pumpkin pie spice!
Perfect for an easy breakfast beside a few eggs, or an afternoon snack, these pumpkin muffins are a must-have for your fall menu!
Ingredients
Here’s a quick look at what goes into these pumpkin muffins, along with some explanation and substitution information!
- Pumpkin Puree – Canned or homegrown work really well! If you are growing your own pumpkins or making puree from fresh pumpkins, you may need to strain the mix a bit if it’s very runny. It should be thick and smooth for this recipe!
- Butter – We use salted butter, but really, any butter you have on hand will work!
- Sugar – Granulated sugar is traditional, but we have also used panela, maple sugar, maple syrup, and allulose with great success. If you decide to use a liquid sweetener, reduce the total measurement by about 25% to 3/4 cup.
- Molasses – I prefer using molasses in recipes instead of brown sugar, when possible, as it provides a much deeper flavor. However, you can also divide the sugar amount in this recipe into half and use 1 part white sugar and 1 part brown sugar instead of using molasses.
- Eggs – Whole eggs are called for, however, you can also use 1/2 cup of Greek yogurt in place of the eggs if needed. Just note that you may need to increase the flour by 1/4 cup when using yogurt.
- Pumpkin Pie Spice – We like to use homemade pumpkin pie spice, but use what you have!
- Cinnamon – Any ground cinnamon will work!
- Baking Powder – If you don’t have any on hand, you can also make your own baking powder!
- Sea Salt – Any sea salt will work!
- Vanilla Extract – We love using our homemade Mexican vanilla extract, but use what you have!
- Fresh Milled Flour – We like to use einkorn flour, but use any wheat berries you have on hand. If you want to use all-purpose flour, you can use The Einkorn Kitchen app to convert it in seconds!
Instructions
I love how simple this recipe is and how few dishes there are to wash once you’re finished! Unlike other pumpkin muffin recipes that call for two or more bowls, this recipe was crafted to be a one-bowl recipe!
Step 1:
Preheat the oven to 375°F and grease a 12-cavity tin muffin pan.
In a medium bowl, combine the pumpkin puree, butter, sugar, molasses, eggs, spices, baking powder, salt, and vanilla extract. Whisk until very smooth.
Step 2:
Fold in the fresh milled flour until just combined. Don’t overmix or the muffins will end up very dense!
Divide the batter fully into the 12 cavities. They don’t rise much, so the cavities will be fairly full!
NOTE: If you are not using einkorn or fresh milled flour, only fill the tins about 3/4 of the way instead of fully dividing it among the 12 cavities!
Step 3:
Bake for 20-25 minutes, or until you get a clean toothpick test.
Let the muffins rest for about 5 minutes before removing them from the pan. Allow them to cool completely before storing or serve them warm.
Even More Pumpkin Recipes to Try Next!
If you’re like me and can’t get enough pumpkin spiced treats this fall, then these recipes are for you!
One-Bowl Pumpkin Muffin Recipe
Ingredients
- 15 ounces pumpkin puree
- 1/2 cup salted butter melted
- 1 cup sugar
- 1 teaspoon molasses
- 2 eggs
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 240 g fresh milled flour
Instructions
- Preheat the oven to 375°F and grease a 12-cavity tin muffin pan.
- In a medium bowl, combine the pumpkin puree, butter, sugar, molasses, eggs, spices, baking powder, salt, and vanilla extract. Whisk until very smooth.
- Fold in the fresh milled flour until just combined. Don’t overmix or the muffins will end up very dense!
- Divide the batter fully into the 12 cavities. They don’t rise much, so the cavities will be fairly full! NOTE: If you are not using einkorn or fresh milled flour, only fill the tins about 3/4 of the way instead of fully dividing it among the 12 cavities!
- Bake for 20-25 minutes, or until you get a clean toothpick test.
- Let the muffins rest for about 5 minutes before removing them from the pan. Allow them to cool completely before storing or serve them warm.
Notes
Ingredients
Here’s a quick look at what goes into these pumpkin muffins, along with some explanation and substitution information!- Pumpkin Puree – Canned or homegrown work really well! If you are growing your own pumpkins or making puree from fresh pumpkins, you may need to strain the mix a bit if it’s very runny. It should be thick and smooth for this recipe!
- Butter – We use salted butter, but really, any butter you have on hand will work!
- Sugar – Granulated sugar is traditional, but we have also used panela, maple sugar, maple syrup, and allulose with great success. If you decide to use a liquid sweetener, reduce the total measurement by about 25% to 3/4 cup.
- Molasses – I prefer using molasses in recipes instead of brown sugar, when possible, as it provides a much deeper flavor. However, you can also divide the sugar amount in this recipe into half and use 1 part white sugar and 1 part brown sugar instead of using molasses.
- Eggs – Whole eggs are called for, however, you can also use 1/2 cup of Greek yogurt in place of the eggs if needed. Just note that you may need to increase the flour by 1/4 cup when using yogurt.
- Pumpkin Pie Spice – We like to use homemade pumpkin pie spice, but use what you have!
- Cinnamon – Any ground cinnamon will work!
- Baking Powder – If you don’t have any on hand, you can also make your own baking powder!
- Sea Salt – Any sea salt will work!
- Vanilla Extract – We love using our homemade Mexican vanilla extract, but use what you have!
- Fresh Milled Flour – We like to use einkorn flour, but use any wheat berries you have on hand. If you want to use all-purpose flour, you can use The Einkorn Kitchen app to convert it in seconds!
Nutrition
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