Bakery Style Pumpkin Muffins
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!
Bakery Style Pumpkin Muffins Video
These taste as close to Costco muffins as I’ve ever eaten. Some people tire quickly of pumpkin spice everything, but NOT ME!
So if you’ve had enough pumpkin for the season, just bear with me.
Bakery Style Pumpkin Muffins
How to Make Bakery Style Pumpkin Muffins
Preheat oven to 350F. Spray muffin tin with non-stick baking spray or use liners.
In a small bowl whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
Whisk together pumpkin, oil, eggs, and sugar in a large bowl until smooth.
Stir the dry ingredients into the wet ingredients just until combined.
Divide batter among muffin cups. (each should be about 3/4 full)
Bake 30 to 35 minutes, until puffed and golden brown and a wooden toothpick or skewer inserted into the center comes out clean.
Cool in pan on a rack for 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
Easy, jumbo, gorgeously full of pumpkin flavor, moist and tender bakery-style pumpkin muffins.
Looking for some other pumpkin sweets? Check out our Gingersnap Crust Pumpkin Pie , Easy Pumpkin with Cream Cheese Filling and Creamy Pumpkin Pie Bars!
Easy Pumpkin Muffin Recipe
Bakery Style Pumpkin Muffins 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
- Put oven rack in middle position and preheat oven to 350F. Spray muffin cups with non-stick baking spray or use liners.
- Whisk together flour, baking powder, baking soda, salt and pumpkin pie spice in a small bowl.
- Whisk together pumpkin, oil, eggs, sugar in a large bowl until smooth, then stir in flour mixture just until combined.
- Divide batter among muffin cups (each should be about 3/4 full)
- 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.
- Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
Just made these and they were delicious! Thanks for the recipe!
Awesome, Amy! We’re glad you liked them!
I used Bob’s red mill gluten free flour, applesauce instead of eggs, used coconut sugar and added chocolate chips. It made over 12 muffins. Hope it comes out good!
I have been waiting for fall to make these! I picked up pumpkin today to jumpstart my pumpkin baking season. I will be making these soon.
Just made these! Delicious! For myself I would reduce the sugar a little. Maybe just add a cup. Of course my kids aren’t complaining and love them! I added cream cheese frosting as well. This recipe will be a staple in our house. Thank you!
Has anyone tried with fresh pumpkin?does it come out the same or does it need tweaking a little?i have tons of fresh in the freezer…me and my mother in law always freeze a Lot of pumpkins when they go on sale lol
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!
Do it the other way. Put all the wet ingredients in and mix that first. Then add the dry ingredients one at a time mixing between each and ending with the flour. It should work out fine for most muffins doing it this way.. I’m assuming you are trying to save on the extra bowl to wash. 😉 I do that too sometimes.
Has anybody tried them with raisins?
Can I make it in a loaf pan? How long will it need to cook?
Hi Elaine. I use this https://dontsweattherecipe.com/starbucks-pumpkin-bread-recipe-copycat/ for a pumpkin bread loaf.
I am trying them right now with Bobs One to One Gluten free flour. Ill let yall know!
Hey, Laurel! Please do!!! 🙂
They are great! No one could tell any difference!
Has anyone tried these with gluten free flour? If so how did they turn out?
I and my family, ABSOLUTELY LOVE THESE!! I double this and freeze them. They make a great go to for my husband and kids.
Tessa, this makes us so happy! Thank you so much for dropping by to tell us how much you enjoy the muffins. 🙂
Has anyone tried these with chocolate chips added in? Just curious how well that works
How long will these last Baking for a bake sale
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!
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.
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.
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
Your mufifns look wonderful!
Thank you, Erin!:)
Perfect n.y bakery muffins,miss n.y,enjoy
Could u change the oil to coconut oil or applesauce
You can certainly give it a try! Let us know how they turn out.
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.
I made the pumpkin muffins yesterday and they were moist, flavorful and easy to make. Will use them at our next church bake sale!
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.
Loving how moist and flavorful these muffins look! I bet they’re so full of pumpkin flavor too. 🙂
Thank you, CJ! They are fabulous!
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
Thank you so much, Miz Helen!
Adding this one to my fall bucket baking list! Bakery style sounds so delicious! Thanks for sharing 🙂 Happy Monday!
Best,
Bibi
Thank you so much, Bibi! 🙂
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!!
Thank you so much, Maria! I hope you enjoy the recipe. 🙂