Bakery Style Pumpkin Muffins

Bakery-style pumpkin muffins are jumbo, moist, tender, and gloriously full of pumpkin flavor.

Bakery Style Pumpkin Muffin cut in half on a white plate.

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

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, and 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.

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 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 Muffin cut in half on a white plate.

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 73 votes
Print Pin Rate
Course: Breakfast, Brunch
Cuisine: American
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

Share With Your Friends And Family!

78 Comments

  1. Just made these – amazing!!! Moist, soft and very flavourful. I only had dark brown sugar, and made my own pumpkin pie spice (ginger, cinnamon and nutmeg). Great recipe – thank you!

4.79 from 73 votes (46 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *