Bakery Style Pumpkin Muffins
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why make this recipe
Bakery Style Pumpkin Muffins are a delightful addition to your breakfast table or snack time. They are moist, fluffy, and packed with warm spices. Perfect for fall or any occasion, these muffins bring the comforting flavors of pumpkin pie into a convenient, portable form. Whether you’re enjoying them with coffee in the morning or as an afternoon snack, these muffins are sure to impress. Plus, they are easy to make, making them a great choice for both beginner and experienced bakers.
how to make Bakery Style Pumpkin Muffins
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Directions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill the muffin cups about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
how to serve Bakery Style Pumpkin Muffins
These muffins can be served warm or at room temperature. They are perfect on their own, but you can also spread some butter or cream cheese on top for extra flavor. Enjoy them with a cup of coffee, tea, or cider for a cozy treat.
how to store Bakery Style Pumpkin Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the muffins. Wrap them individually in plastic wrap and place them in a freezer-safe bag. They will keep well for up to 3 months. When you’re ready to enjoy one, just thaw it at room temperature or warm it up in the microwave.
tips to make Bakery Style Pumpkin Muffins
- Make sure your pumpkin puree is not sweetened or flavored for the best results.
- Don’t overmix the batter; mix until just combined to ensure a light and fluffy muffin.
- You can add chocolate chips or nuts into the batter for extra flavor and texture.
- Always check your muffins a minute or two before the suggested baking time.
variation
You can easily switch up this recipe by adding different spices like ginger or allspice for a unique twist. You can also make these muffins gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Make sure it’s cooked and pureed smoothly before measuring.
What should I do if my muffins are too dry?
Make sure not to overbake them, and check your oven temperature with an oven thermometer to ensure it’s accurate.
Can these muffins be made ahead of time?
Absolutely! You can bake them a day or two ahead and store them in an airtight container. They’ll make a great grab-and-go option!
Bakery Style Pumpkin Muffins
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill the muffin cups about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
