Name: One Bowl Pumpkin Muffins
Prep time: 20 min
Cook time: 22 min
Ingredients: 2 large eggs (room temperature); ½ cup vegetable oil; 1 cup dark brown sugar; 1/3 cup milk of your choice (whole or plant-based); 1 teaspoon vanilla extract; 1 cup canned pumpkin purée; 1½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; 2 teaspoons cinnamon; ½ teaspoon nutmeg; ¼ teaspoon cloves; ¼ teaspoon ground ginger; ½ teaspoon Diamond Crystal kosher salt (if using Morton’s reduce by half); Optional: 1 cup chocolate chips (180 grams) or chopped pecans (130 grams); Turbinado sugar for sprinkling

Jump to Recipe Print Recipe

Last updated on March 7th, 2026

One Bowl Pumpkin Muffins. - harvestandnourish.com

A new fall favourite, these One Bowl Pumpkin Muffins are inspired by my Bakery Style Pumpkin Bread. They’re super moist, not too sweet and deliciously spiced with all the cozy fall flavours!

This is a quick and easy recipe made with basic ingredients, no stand mixed required. The pumpkin purée (not pie filling) adds moisture and colour, while the warming spices really bring out its flavour. Try making these muffins with chocolate chips or chopped pecans!

Here’s everything you’ll need to make these Pumpkin Muffins

2 large eggs, room temperature
½ cup (115 grams) vegetable oil
1 cup (225 grams) dark brown sugar
1/3 cup (85 grams) milk of your choice (whole or plant-based)
1 teaspoon (5 grams) vanilla extract
1 cup (240 grams) canned pumpkin purée
1½ cups (195 grams) all-purpose flour
1 teaspoon (5 grams) baking powder
½ teaspoon (3 grams) baking soda
2 teaspoons (5 grams) cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon ground ginger
½ teaspoon (2 grams) Diamond Crystal kosher salt (if using Morton’s reduce by half)
Optional: 1 cup chocolate chips (180 grams) or chopped pecans (130 grams)
Turbinado sugar for sprinkling

I’ve added a little baking powder to get a loftier rise and turbinado sugar for a crunchy, bakery style finish. Feel free to use granulated sugar if that is what you have on hand. As always, I recommend using a digital scale like this one for best results.

How to make One Bowl Pumpkin Muffins in 3 steps

Whisk together your ingredients.
Scoop batter into a 12-cup muffin pan.
Bake, let cool for 5 minutes and enjoy!

Variations & substitutions

To make gluten free: Use an equal amount of your favourite, good quality gluten free flour blend in place of the all-purpose flour.

To make dairy free: Substitute your favourite plant-based option for the whole milk in this recipe.

Pumpkin pie spice: You can use pumpkin pie spice if you have it to replace the nutmeg, ginger and cloves but be sure to keep the 2 teaspoons cinnamon for a deeper, richer flavour.

Oil: You can easily substitute melted and cooled coconut oil for the vegetable oil if that is your preference. Note that the muffins will not be as moist if using butter.

Enjoy these Pumpkin Muffins warmed for breakfast or as an on-the-go, anytime snack!

Try these Quick & Easy Banana Muffins or these Bakery Style Blueberry Muffins next.

If you make this recipe, please tag me on Pinterest or Instagram so I can see!

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Equipment

Ingredients

2 large eggs room temperature
½ cup vegetable oil
1 cup dark brown sugar
1/3 cup milk of your choice (whole or plant-based)
1 teaspoon vanilla extract
1 cup canned pumpkin purée
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon ground ginger
½ teaspoon Diamond Crystal kosher salt (if using Morton’s reduce by half)
Optional: 1 cup chocolate chips (180 grams) or chopped pecans (130 grams)
Turbinado sugar for sprinkling

US Customary – Metric

Instructions

Position oven rack to middle of oven and preheat to 350°F (175ºC). Grease a 12-cup muffin pan with butter or non-stick spray or line with muffin liners.
In a large mixing bowl, whisk together eggs, oil, brown sugar, milk and vanilla until smooth. Next, stir in pumpkin and continue to mix until well combined.
Add flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger and salt and continue whisking until all the flour has been fully integrated and the batter is smooth. If using, fold in chocolate chips or chopped pecans.
Spoon the batter into liners, filling them all the way to the top.
Bake for 20-22 minutes until a tester inserted in the center comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack.

Notes

To make gluten free: Use an equal amount of your favourite, good quality gluten free flour blend in place of the all-purpose flour.
To make dairy free: Substitute your favourite plant-based option for the whole milk in this recipe.
Oil: You could substitute melted and cooled coconut oil for the vegetable oil. The muffins will not be as moist if using butter.
Pumpkin pie spice: You can use pumpkin pie spice if you have it to replace the nutmeg, ginger and cloves but be sure to keep the 2 teaspoons cinnamon for a deeper, richer flavour.
Make mini muffins: Bake at the same temperature for 12-13 minutes.
Storage: Cover tightly and store on the counter for up to a week, in the refrigerator for up to 2 weeks or freeze for up to 3 months. Thaw overnight in the refrigerator, then warm in the microwave if desired.