One-Bowl Pumpkin Muffin Recipe
These easy one-bowl pumpkin muffins are soft, fluffy, and packed with warm fall spices! Made with einkorn flour or any wheat, ready in just 25 minutes!
Servings 12 muffins
Calories 228kcal
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
Serving: 1muffin | Calories: 228kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 242mg | Potassium: 172mg | Fiber: 3g | Sugar: 18g | Vitamin A: 5795IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2mg