Simple and sturdy and topped with an extra dash of sugar, these One Bowl Sugar Sprinkled Pumpkin Spice Muffins will be a fast Fall family favorite!
After easing into Fall with the Easiest Apple Pie Dump Cake and this Orange & Brown Sugar Mixed Berry Salad, I am flinging off my floaties and jumping head-long into the deep end of Fall recipes with the first pumpkin spice recipe of the season! This recipe for pumpkin spice muffins is my new favorite for a couple of reasons:
- This is a one bowl recipe. You can mix and measure right into the bowl!
- This recipe makes exactly 12 muffins so it is perfect for a small batch or you can easily double or triple the recipe.
- There is just the right amount of pumpkin, vanilla and pumpkin pie spice in the batter so they are not super spiced or overly pumpkin. These pumpkin muffins are family friendly and pair well with a pat of butter or a slather of pumpkin butter!
One Bowl Sugar Sprinkled Pumpkin Spice Muffins
If you really want to amp up these muffins, you can stir in nuts, white chocolate chips, semi-sweet chocolate chips, dried cranberries or even cinnamon chips … but I really enjoy the simple combo of pumpkin and spice in these muffins.
These pumpkin spice muffins are also freezer friendly! Cool the muffins and then wrap each muffin securely in a square of plastic wrap. Place the wrapped muffins in a freezer bag and pop them in the freezer. You can thaw the muffins at room temperature or pop the unwrapped frozen muffin in the microwave for about 20-30 seconds.Print
These pumpkin spice muffins have just the right mixture of pumpkin, vanilla and pumpkin pie spice. They bake up soft and tender but they are freezer friendly for easy breakfasts!
- 1 large egg
- 3/4 cup milk
- 1/2 cup vegetable oil
- 1/2 cup canned pumpkin
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/3 cup granulated sugar + additional to sprinkle
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3 teaspoons pumpkin pie spice
- Preheat oven to 400 degrees F and spray the bottoms of a muffin tin with non-stick cooking spray.
- In the bowl of your stand mixer or in a large bowl with a hand mixer, mix egg, milk, oil, pumpkin and vanilla extract.
- Add the dry ingredients into the same bowl and mix the dry ingredients are incorporated. The batter will be lumpy.
- Fill the muffin cups about 3/4 of the way full.
- Just before baking, sprinkle the top of each muffin with about 1/8 – 1/4 teaspoon of granulated sugar.
- Bake for about 18-20 minutes until lightly browned and a toothpick inserted into the center comes out clean.
You can add 1/2 cup of any of the following with the dry ingredients: nuts, raisins, dried cranberries, chocolate chips, cinnamon chips or white chocolate chips.
To freeze: Cool the muffins and then wrap each muffin securely in a square of plastic wrap. Place the wrapped muffins in a freezer bag and pop them in the freezer. You can thaw the muffins at room temperature or pop the unwrapped frozen muffin in the microwave for about 20-30 seconds.