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Perfectly moist, made in one bowl, spiced with all the cozy flavors of the season, these pumpkin muffins are heaven, an ideal fall morning breakfast or snack to pack on the go.

Inspired by this recipe for perfectly moist pumpkin bread , these muffins are equally delicious, exceptionally moist, and perfectly portable, making them ideal for packing on the go or quick fall morning breakfasts.

After many experiments, I found a formula that made my ideal muffin. As with the pumpkin bread , I use oil (as opposed to butter), which allows the batter to be mixed in one bowl with a whisk and spatula — no stand mixer required. To make the muffins more — wait for it — muffin-like as opposed to quick-bread like, I replaced the water with buttermilk, which makes for an especially moist texture. (If you don’t have buttermilk you can use regular milk or you can DIY… see recipe box for details).

Finally, in an effort to achieve a muffin with a domed top and nicely burnished hue, I played around using all sorts of combinations of baking soda and baking powder. Baking soda alone left a metallic taste. Baking powder alone yielded a pale, cone-shaped muffin top. A combination of both baking soda and baking powder created the perfect muffin top, nicely domed and beautifully caramelized with no metallic taste.

Finally finally: The key for making a truly irresistible muffin top? Turbinado sugar . I do this with these apple muffins , too.

How to Make One-Bowl Pumpkin Muffins, Step by Step

Gather your ingredients: Canned pumpkin, flour, sugar, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, oil, eggs, and buttermilk (or regular milk).

Combine the wet ingredients in a bowl: eggs, oil, buttermilk, and pumpkin puree:

Whisk until smooth.

Add the sugar, salt, spices, and leavenings.

And whisk until smooth.

Finally, add the flour…

… and whisk until smooth.

Divide the batter among 12 wells of a standard muffin tin:

Sprinkle with turbinado sugar, if you have it. Granulated sugar works if you don’t.

Transfer to a 375ºF oven and bake for 18 to 21 minutes:

Let them cool for 5 minutes in their pan before transfering them to a cooling rack:

Let them cool again, briefly before…

… tucking in:

Description

Perfectly moist, made in one bowl, spiced with all the cozy flavors of the season, these pumpkin muffins are heaven, a perfect treat for a fall morning or to pack as a snack on the go.

Notes:

• As always, for best results use a digital scale to measure.

• This is my favorite muffin tin .

• An ice cream scoop is helpful for portioning the batter.

• I love these muffin liners , too.

• Turbinado sugar makes for an especially delicious and appetizing muffin top.

• If you don’t have buttermilk, you can either simply use milk or you can DIY: Place 1 teaspoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk (2% or whole) until it reaches the 1/3-cup line. Let stand for five minutes. Use as directed.

• What to do with the leftover canned pumpkin? Make bread .

• 1 cup ( 250 grams ) canned pumpkin (not pie filling)

• 2 eggs (about 120 grams )

• 1/3 cup ( 85 grams ) buttermilk, see notes above

• 1/2 cup ( 115 grams ) grapeseed oil, avocado oil or other neutral oil or olive oil

• 1 cup ( 200 grams ) sugar

• 1.5 teaspoons ( 7 grams ) baking powder

• 1/2 teaspoon ( 3 grams ) baking soda

• 3/4 teaspoon ( 3.5 grams ) Diamond Crystal kosher salt (or half as much by volume fine sea salt or Morton kosher salt)

• 1.5 teaspoon ( 3.5 grams ) cinnamon

• a few dashes of freshly grated nutmeg or 1/8 teaspoon

• 1/4 teaspoon ( 0.5 grams ) ginger

• 1.5 cups ( 192 grams ) all-purpose flour

• turbinado sugar for sprinkling

1. Preheat the oven to 375ºF. Line a 12-well muffin tin with muffin liners or grease with butter or non-stick spray.
2. In a large bowl, whisk together the pumpkin, eggs, oil, and buttermilk until smooth. Whisk in the sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until smooth. Finally whisk in the flour, switching to a spatula at the very end, stirring just until the flour is incorporated.
3. Spoon the batter into the prepared pan. I like to use an ice cream scoop for this (see notes above). Sprinkle the batter with turbinado sugar, about 1/2 teaspoon per muffin. Alternatively, use granulated sugar.
4. Bake for 18 to 21 minutes, or until the tops of the muffins feel springy to the touch, or a toothpick inserted comes out clean, or an instant-read thermometer registers 210ºF or above.
5. Let the muffins cool 5 minutes in the pan, then transfer them to a cooling rack. Let cool again briefly before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: oven
• Cuisine: Amerian

Description

Perfectly moist, made in one bowl, spiced with all the cozy flavors of the season, these pumpkin muffins are heaven, a perfect treat for a fall morning or to pack as a snack on the go.

Notes:

• As always, for best results use a digital scale to measure.

• This is my favorite muffin tin .

• An ice cream scoop is helpful for portioning the batter.

• I love these muffin liners , too.

• Turbinado sugar makes for an especially delicious and appetizing muffin top.

• If you don’t have buttermilk, you can either simply use milk or you can DIY: Place 1 teaspoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk (2% or whole) until it reaches the 1/3-cup line. Let stand for five minutes. Use as directed.

• What to do with the leftover canned pumpkin? Make bread .

• 1 cup ( 250 grams ) canned pumpkin (not pie filling)

• 2 eggs (about 120 grams )

• 1/3 cup ( 85 grams ) buttermilk, see notes above

• 1/2 cup ( 115 grams ) grapeseed oil, avocado oil or other neutral oil or olive oil

• 1 cup ( 200 grams ) sugar

• 1.5 teaspoons ( 7 grams ) baking powder

• 1/2 teaspoon ( 3 grams ) baking soda

• 3/4 teaspoon ( 3.5 grams ) Diamond Crystal kosher salt (or half as much by volume fine sea salt or Morton kosher salt)

• 1.5 teaspoon ( 3.5 grams ) cinnamon

• a few dashes of freshly grated nutmeg or 1/8 teaspoon

• 1/4 teaspoon ( 0.5 grams ) ginger

• 1.5 cups ( 192 grams ) all-purpose flour

• turbinado sugar for sprinkling

1. Preheat the oven to 375ºF. Line a 12-well muffin tin with muffin liners or grease with butter or non-stick spray.
2. In a large bowl, whisk together the pumpkin, eggs, oil, and buttermilk until smooth. Whisk in the sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until smooth. Finally whisk in the flour, switching to a spatula at the very end, stirring just until the flour is incorporated.
3. Spoon the batter into the prepared pan. I like to use an ice cream scoop for this (see notes above). Sprinkle the batter with turbinado sugar, about 1/2 teaspoon per muffin. Alternatively, use granulated sugar.
4. Bake for 18 to 21 minutes, or until the tops of the muffins feel springy to the touch, or a toothpick inserted comes out clean, or an instant-read thermometer registers 210ºF or above.
5. Let the muffins cool 5 minutes in the pan, then transfer them to a cooling rack. Let cool again briefly before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: oven
• Cuisine: Amerian

Find it online : https://alexandracooks.com/2025/10/17/one-bowl-pumpkin-muffins/

This is the Brussels sprouts recipe that will convert skeptics into believers, haters into lovers , naysayers into evangelists. Roasted at high heat until charred at the edges, then tossed with a simple pomegranate butter, these Brussels sprouts are completely addictive.

For many people, memories of boiled, mushy Brussels sprouts conjure mostly horror. For me, having only discovered them in my 20s, when chefs had figured out how to capitalize on their inherent sweetness, it is only a story of love.

My first crush came from Alta , a restaurant in the West Village, where they emerge crispy and tangled with ​apples, crème fraîche, and pistachios​ . The second came from ​Ina​ , who roasts them with pancetta, then drizzles them with syrupy balsamic; and the third from a local spot, Next Door Kitchen , which tosses them with brown butter, cider-miso mustard, shaved apple, and crispy shallots.

What do these dishes all have in common? Acid. Specifically, a very sharp, bright dressing.

This recipe, from Eden Grinshpan’s Tahini Baby , is no exception. After the sprouts are roasted at high heat, they are tossed with a pomegranate butter, made from a mix of barely browned butter, olive oil, and pomegranate molasses. The mixture is not unlike the syrupy balsamic ​Ina uses in her recipe​ , and the effect is the same, providing that acidic counterpoint Brussels sprouts so badly need.

Eden’s sprouts get an additional hit of acid from pomegranate arils, which not only look visually stunning but also provide pops of textural contrast: scattered over the sprouts just before serving, the arils release sweet-tart juices in every bite.

Friends, should you find yourself cooking for any Brussels sprouts skeptic, I have no doubt this dish will make them a believer. I find them completely addictive, and I hope you do, too.

Crispy Charred Brussels Sprouts with Pomegranate Butter, Step by Step

First, gather 2 pounds of Brussels sprouts.

Trim the ends, halve them, and season them with salt and olive oil.

Toss to coat.

Then transfer them, reserving the bowl, to a sheet pan that’s been heating in the oven as you chop. Shake the pan to distribute the sprouts.

Meanwhile, gather the ingredients for the pomegranate butter: garlic or garlic powder, Aleppo pepper (or Silk chili, as I’m using here, or crushed red pepper flakes to taste), pomegranate molasses, olive oil, and butter.

Place the butter and olive oil in a small skillet on the stovetop over medium heat. When the butter begins to brown a little bit…

… add the pomegranate molasses, garlic, and chili. Cook for just 1 minute.

When the Brussels sprouts are done…

… transfer them to the reserved bowl and toss with the pomegranate butter:

To finish, you’ll need about 1/3 cup of pomegranate arils. Here’s an easy way to extract the arils:

Description

This is the Brussels sprouts recipe that will convert skeptics into believers, haters into lovers , naysayers into evangelists. Roasted at high heat until charred at the edges, then tossed with a simple pomegranate butter, these Brussels sprouts are completely addictive.

From Eden Grinshpan’s Tahini Baby. The only change I’ve made to the recipe is to omit the cilantro. I’ve made it with and without cilantro, and I prefer it without.

Notes:

• Salt: I use Diamond Crystal kosher salt. If you use Morton or fine sea salt, use half as much. I find 2 teaspoons of Diamond Crystal kosher salt for 2 pounds of Brussels sprouts to be perfect, but if you are sensitive to salt, start with 1 or 1.5 teaspoons and adjust with more to taste at the end.
• Garlic: The original recipe calls for fresh garlic, which I have used and loved. For simplicity, I love using Burlap and Barrel’s garlic powder . If you use other garlic powder, be sure it is not salted; otherwise the dish will taste too salty.
• Chili powder: You can find Aleppo pepper at many grocery stores now — search Instacart to find where you might find it locally — or you can order it online . I love Burlap and Barrel’s Silk Chili , which is the Turkish variety of Aleppo. If you are sensitive to heat, use no more than 1teaspoon of Aleppo or Silk Chili.
• Sheet pan : I prefer using my X-Large sheet pan for this one — I find it gives the sprouts ample space/breathing room, which helps them brown more evenly.

For the Brussels Sprouts

• 2 pounds Brussels sprouts
• 2 tablespoons extra-virgin olive oil
• 1 to 2 teaspoons Diamond Crystal kosher salt, see notes above

For the Pomegranate Butter

• 2 tablespoons salted butter
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons pomegranate molasses
• 2 medium garlic cloves, finely chopped or 1 teaspoon of garlic powder, see notes above
• 1 to 3 teaspoons of Aleppo pepper, Silk chili or red chile flakes, optional, see notes above

For Serving

• 1⁄3 cup pomegranate seeds

1. Preheat the oven to 425°F (convection roast if possible). Place a baking sheet on the middle rack to preheat while the oven heats. (This will help the sprouts crisp up.)
2. Trim and discard the stem ends of the Brussels sprouts, and then slice them in half. In a large bowl, toss them with the olive oil and salt (see notes above). Carefully transfer the Brussels sprouts, reserving the bowl, to the hot baking sheet and shake the pan to distribute the sprouts evenly.
3. Roast for 15 to 20 minutes, until the sprouts are evenly golden, with lots of caramelized surfaces and some nicely charred edges — I find this takes the full 20 minutes, and I give the sprouts a toss after 15 minutes. Transfer the sprouts to the reserved bowl.
4. Meanwhile, heat the butter and olive oil in a small skillet over medium heat. When the butter begins to brown a little, add the pomegranate molasses, garlic or garlic powder, and Aleppo (or other chili). Swirl to combine and cook until the garlic softens and is fragrant, about 1 minute.
5. Drizzle the pomegranate butter over the roasted Brussels sprouts and toss to coat well. Transfer them to a serving plate and scatter the pomegranate seeds over the top. Taste. Adjust with more salt if necessary.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: oven, stovetop