Bakery Style Pumpkin Muffins

Bakery Style Pumpkin Muffins - These muffins are jumbo, moist, tender and gloriously full of pumpkin flavor.

Bakery-style pumpkin muffins are jumbo, moist, tender and gloriously full of pumpkin flavor. I have been searching for a moist muffin with loads of pumpkin flavor. THIS IS THE ONE! These taste as close to Costco muffins as I’ve ever eaten. I know some people tire quickly of pumpkin spice everything, but NOT ME!Β So if you’ve had enough pumpkin for the season just bear with me.

Bakery Style Pumpkin Muffins - These muffins are jumbo, gloriously full of pumpkin flavor, moist and tender. Perfection!

Whisk together the dry ingredients in one bowl. Β Then whisk together the wet ingredients in another bowl.

Bakery Style Pumpkin Muffins - These muffins are jumbo, gloriously full of pumpkin flavor, moist and tender. Perfection!

Mix together the wet and dry ingredients just until combined.

Bakery Style Pumpkin Muffins - These muffins are jumbo, gloriously full of pumpkin flavor, moist and tender. Perfection!

Divide the batter equally among the muffin cups and bake.

Bakery Style Pumpkin Muffins - These muffins are jumbo, gloriously full of pumpkin flavor, moist and tender. Perfection!

Easy, jumbo, gorgeously full of pumpkin flavor, moist and tender bakery style pumpkin muffins.

5 from 7 votes
Bakery Style Pumpkin Muffins - These muffins are jumbo, moist, tender and gloriously full of pumpkin flavor.
Bakery Style Pumpkin Muffins
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Bakery Style Pumpkin Muffins - These muffins are jumbo, gloriously full of pumpkin flavor, moist and tender. Perfection!

Course: Breakfast
Cuisine: American
Servings: 6 jumbo
Author: Don't Sweat The Recipe
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
  • 1 15 oz can pumpkin puree
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 1/4 cups sugar
Instructions
  1. Put oven rack in middle position and preheat oven to 350F. Spray muffin cups with non-stick baking spray or use liners.
  2. Whisk together flour, baking powder, baking soda, salt and pumpkin pie spice in a small bowl.
  3. Whisk together pumpkin, oil, eggs, sugar in a large bowl until smooth, then stir in flour mixture just until combined.
  4. Divide batter among muffin cups (each should be about 3/4 full)
  5. Bake 30 to 35 minutes, until puffed and golden brown and a wooden pick or skewer inserted into the center of a muffin come out clean.
  6. Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Bakery Style Pumpkin Muffins - These muffins are jumbo, gloriously full of pumpkin flavor, moist and tender. Perfection!

 

Recipe inspired by BumbleberryCakes

 

Comments

  1. Reply

    These look so good! I love how dense and moist they look. As someone who NEVER tired of pumpkin, I can’t get enough:) I can’t wait to try these!!

    1. Reply

      Thank you so much, Maria! I hope you enjoy the recipe. πŸ™‚

  2. Reply

    Adding this one to my fall bucket baking list! Bakery style sounds so delicious! Thanks for sharing πŸ™‚ Happy Monday!
    Best,
    Bibi

    1. Reply

      Thank you so much, Bibi! πŸ™‚

  3. Reply

    I just pinned your awesome Muffins and hope to make this recipe soon. Thanks so much for sharing with us at Full Plate Thursday and come back soon!
    Miz Helen

    1. Reply

      Thank you so much, Miz Helen!

  4. Reply

    Loving how moist and flavorful these muffins look! I bet they’re so full of pumpkin flavor too. πŸ™‚

    1. Reply

      Thank you, CJ! They are fabulous!

  5. Reply

    Perfect timing for the fall season. I just picked up some pumpkin puree, so I can make some of these. Thanks for sharing on Merry Monday. Pinned.

  6. Reply

    I made the pumpkin muffins yesterday and they were moist, flavorful and easy to make. Will use them at our next church bake sale!

  7. Reply

    Pumpkin Muffins were a great success at our church bake sale. Had a sample plate of minis and “non-pumpkin eaters” loved them. Sold them all. Thanks.

  8. Reply

    Perfect n.y bakery muffins,miss n.y,enjoy

  9. Reply

    Your mufifns look wonderful!

    1. Reply

      Thank you, Erin!:)

  10. Reply

    Your Pumpkin Muffins will be perfect for a nice fall day! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
    Miz Helen

  11. Reply

    I love the pumpkin flavors of fall! These look moist and delicious. Thank you for sharing them at Party in Your PJ’s! Pinned and shared.

  12. Reply

    […] Bakery Style Pumpkin Muffins […]

  13. Reply

    These were easy and delicious. I used an ice cream scoop and had about two scoops per muffin cup and made 10 muffins. I topped with a sugar cinnamon mix and baked for about 26 minutes.

  14. Reply

    How long will these last Baking for a bake sale

    1. Reply

      I would bake them the day before, allow to cool completely and store in an air-tight container. They should stay moist and delicious for a couple of days. Thanks for coming by, Michelle!

  15. Reply

    Has anyone tried these with chocolate chips added in? Just curious how well that works

  16. Reply

    I and my family, ABSOLUTELY LOVE THESE!! I double this and freeze them. They make a great go to for my husband and kids.

    1. Reply

      Tessa, this makes us so happy! Thank you so much for dropping by to tell us how much you enjoy the muffins. πŸ™‚

  17. Reply

    Has anyone tried these with gluten free flour? If so how did they turn out?

  18. Reply

    I am trying them right now with Bobs One to One Gluten free flour. Ill let yall know!

    1. Reply

      Hey, Laurel! Please do!!! πŸ™‚

  19. Reply

    Can I make it in a loaf pan? How long will it need to cook?

  20. Reply

    Has anybody tried them with raisins?

  21. Reply

    I’m not the best baker. My daughter (who is) scolds me when I put the wet ingredients on top of the dry and just mix it up all together. Even though I’m doing it wrong, this is the most forgiving recipe for muffins you will ever find. They turn out perfect every single time. I make these with Bob’s Red Mill gluten free flour. Serve these to your guests who bug you about being gluten free. Don’t tell them these are gluten free. Watch them ask you for a second muffin. And a third. Then tell them it is a bummer being gluten free when you have to share all your delicious gluten free pumpkin muffins with everybody else!

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