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

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!

Try our Bread Pudding!

Bakery Style Pumpkin Muffins Video

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!

So if you’ve had enough pumpkin for the season just bear with me.

Bakery Style Pumpkin Muffins

Bakery Style Pumpkin Muffins - wet ingredients combined in a glass bowl next to dry ingredients combined in a metal bowl

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, sugar in a large bowl until smooth.

Bakery Style Pumpkin Muffins batter in a glass mixing bowl

Stir the dry ingredients into the wet ingredients just until combined.

Check out our Peanut Butter Balls!

Bakery Style Pumpkin Muffins batter divided into jumbo muffin tin

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.

Bakery Style Pumpkin Muffin sliced in half on a white plate next to a white coffee mug

Cool in pan on a rack 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 - These muffins are jumbo, moist, tender and gloriously full of pumpkin flavor.

Bakery Style Pumpkin Muffins Recipe

Bakery Style Pumpkin Muffins – These muffins are jumbo, gloriously full of pumpkin flavor, moist and tender. Perfection!
4.79 from 56 votes
Print Pin Rate
Course: Breakfast, Brunch
Cuisine: American
Keyword: bakery, muffins, pumpkin, style
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Calories: 428kcal
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

  • 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.

Nutrition

Calories: 428kcal | Carbohydrates: 72g | Protein: 6g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 311mg | Potassium: 277mg | Fiber: 3g | Sugar: 44g | Vitamin A: 11845IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 3mg

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72 Comments

  1. 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!!5 stars

  2. 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

  3. I made the pumpkin muffins yesterday and they were moist, flavorful and easy to make. Will use them at our next church bake sale!5 stars

  4. 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.5 stars

  5. 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 Helen5 stars

  6. 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.5 stars

    1. 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!

  7. 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!5 stars

    1. 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. πŸ˜‰ I do that too sometimes.

  8. 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

  9. 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!5 stars

  10. 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.

  11. 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!

  12. These are amazing!! They are just what I was looking for! I only had a cup of sugar and made them anyway, so happy. Thank you5 stars

  13. These are in the oven now! My 10 year old followed the recipe exactly and prepared them by himself. I’ll let you know how they turn out. I have my pumpkin spice latte waiting!!

  14. Absolutely delicious! Recipe is so easy to make…5 mi utes and your muffins are in the oven. Light and moist…my new favourite! I used a regular sized muffin pan and it made 10 good sized muffins,5 stars

  15. I made these vegan with applesauce instead of eggs and I used melted coconut oil for the oil. So moist and delicious. Used 1C of sugar and would probably cut more out next time. Easy recipe. Will make again and again!4 stars

  16. These got an enthusiastic β€œplease make more” comment from my daughter’s boyfriend! I added extra egg for nutrition and chocolate chips for fun. Easy recipe using items you probably have on hand. Will add dried cranberries for holidays. A keeper!5 stars

  17. I’m going to try these for our Friendsgiving meal this weekend! Would they turn out well if I subbed butter for the vegetable oil?

  18. These muffins look delicious. I’m making them for breakfast on Christmas morning. Pumpkin is not just for the Fall! Are these made in a regular-size muffin pan or is it a pan for jumbo-sized muffins? Thanks for the great recipe!

  19. Hi, I lost my old recipe for pumpkin bread muffins after I was diagnosed with celiac disease and yours is the closest from what I can remember so I’m going to try it with gluten free ingredients and hope for the best! Pray for me. 😭
    I do have a question for you though. I think I only used nutmeg and a little cinnamon in mine to let the pumpkin shine through but I can’t remember how much! What would you do? Is pumpkin pie spice overwhelming? I mean obviously a lot of ppl love it, I just don’t want a strong cinnamon, spice taste.
    Thanks for the recipe!

    1. Hi, Stella! Please do let us know how it turns out gluten-free. The pumpkin pie spice might be a little too strong for you if you prefer less cinnamon. Try just adding your own measurements of nutmeg. Or typically pumpkin pie spice is cinnamon, ginger, cloves, nutmeg, and allspice. You could try adding a 1/4 tsp of each of those spices with ommitting the cinnamon. I hope this helps.

  20. Time and again i have followed this recipe. It is a never fail. Happy fall everyone! Thank you for sharing your recipe!5 stars

    1. That’s awesome, we’re so glad to hear it. Fall started a few days ago but it’s still in the 90’s here. C’mon FALL!!!!

      Thanks, Colleen!

  21. OMG! Delicious πŸ˜‹. The best I’ve had and made!
    I doubled the recipe and made two dozen muffins then the remaining batter I added 3/4 cup of chopped pecans and made a loaf ! Yummy!

  22. This is my favorite pumpkin muffin recipe! And now it’s also the grands! I have made this exact recipe several times and it’s always delicious! Thank you.5 stars

  23. So I moved from the Pacific Northwest to North Carolina about 9 years ago and recently I have had a craving for the Pumpkin Muffins from Haggen grocery store. These are almost identical amd so moist and delicious!! So glad I found this recipe and it will be used in my family for years to come! Thank you so much!!5 stars

  24. Just took these out of the oven! So easy to put together. This is my second batch – I had run out of my Pumpkin Pie Spice, so I adapted from my Pumpkin Bread Recipe. Wonderful recipe! Thanks for sharing !! Thinking the next batch I’m going to melt some butter & dip the tops, then dip in Cinnamon Sugar for something different !5 stars

  25. These muffins are delish and easy to make. I always add golden raisins to the flour mixture before combining with wet ingredients. Today, I added a streusel topping too: 3 T cold butter, 1/2 c sugar, 1/2 c flour. Mis together into crumbs and sprinkle on top of muffins before baking. So yummy!

  26. This is the best pumpkin muffin recipe I’ve tried! They’re moist, light, and not too sweet. I have made these four different times now, and my family loves them. Thank you so much for sharing your recipe!5 stars

  27. This recipe is amazing! Moist, dense, easy and delicious! I added golden raisins to the flour mixture, before combining with wet ingredients. Personal preference, but just added to the great flavor.5 stars

  28. Muffins turned out perfectly! I wondered how they would taste with only plain sugar (no brown sugar), but they aren’t missing it at all. They had a nice rise, are moist and tasty. Thank you for a great recipe!5 stars

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