Description
Moist, fluffy, and warmly spiced, these Bakery-Style Pumpkin Muffins taste like fall in every bite. With tall domes and that signature pumpkin spice aroma, they’re easy to make and perfect for breakfast, snacking, or festive brunches.
Ingredients
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1 ¾ cups (219g) all-purpose flour
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1 teaspoon baking soda
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1 ½ teaspoons ground cinnamon
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1 ½ teaspoons pumpkin pie spice
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¼ teaspoon ground ginger
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½ teaspoon salt
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½ cup (120ml) vegetable oil or melted coconut oil
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½ cup (100g) granulated sugar
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½ cup (100g) packed light or dark brown sugar
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1 ½ cups (340g) canned pumpkin puree
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2 large eggs
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¼ cup (60ml) milk (dairy or non-dairy)
Instructions
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Preheat oven to 425°F (218°C) and grease or line a 12-cup muffin tin.
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In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, ground ginger, and salt.
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In a separate bowl, combine oil, sugars, pumpkin puree, eggs, and milk until smooth.
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Fold the wet ingredients into the dry mixture until just combined—don’t overmix.
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Fill muffin cups to the top.
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Bake for 5 minutes at 425°F, then reduce temperature to 350°F (177°C) and bake for 16–17 more minutes.
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Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Sprinkle turbinado sugar on top for crunch.
Don’t overmix—lumps are okay.
For best results, don’t substitute canned pumpkin with fresh unless fully drained.
Coconut oil adds flavor depth; use vegetable oil for a neutral taste.
Freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes (5 minutes at 425°F, then 17 minutes at 350°F)
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American