Description
These Bakery Style Pumpkin Muffins bring the perfect balance of moist, tender crumb and warm autumn spices, just like the ones you’d find at your favorite bakery. Perfect for a cozy breakfast or snack, they combine pumpkin puree and pumpkin pie spice for a rich seasonal flavor that’s sure to delight.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
Wet Ingredients
- 1 15 oz can pumpkin puree
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/4 cups sugar
Instructions
- Preheat: Put the oven rack in the middle position and preheat your oven to 350°F (175°C). Prepare your muffin cups by spraying them with non-stick baking spray or lining them with muffin liners to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined. This ensures even distribution of leavening and spices throughout the batter.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, and sugar until the mixture is smooth and homogeneous. This step combines moisture and sweetness to create a tender muffin base.
- Combine: Gradually stir in the flour mixture into the wet ingredients just until combined. Avoid overmixing to keep muffins tender and light.
- Divide Batter: Evenly divide the batter among the muffin cups, filling each about three-quarters full. This allows the muffins room to rise without overflowing.
- Bake: Bake the muffins for 30 to 35 minutes or until they have puffed up, are golden brown on top, and a wooden pick or skewer inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Remove the muffins from the oven and let them cool in the pan on a wire rack for 5 minutes. Then, transfer the muffins onto the rack to cool further to warm or room temperature before serving.
Notes
- Use fresh pumpkin pie spice or make your own blend with cinnamon, nutmeg, ginger, and cloves for best flavor.
- Do not overmix the batter to prevent dense muffins.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- Add chopped nuts or chocolate chips for extra texture and flavor if desired.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
