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Bakery Style Pumpkin Muffins

Moist and fluffy Bakery Style Pumpkin Muffins packed with warm spices, perfect for breakfast or snacks any time of year.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Ensure it's not sweetened or flavored.
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute with gluten-free flour if needed.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla until well combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fill the muffin cups about 2/3 full with the batter.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins can be served warm or at room temperature. Spread with butter or cream cheese for extra flavor. Store in an airtight container for up to 3 days or freeze for up to 3 months.