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
- 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
- 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.
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. 🙂
Adding this one to my fall bucket baking list! Bakery style sounds so delicious! Thanks for sharing 🙂 Happy Monday!
Thank you so much, Bibi! 🙂
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!
Thank you so much, Miz Helen!
Loving how moist and flavorful these muffins look! I bet they’re so full of pumpkin flavor too. 🙂
Thank you, CJ! They are fabulous!
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.
I made the pumpkin muffins yesterday and they were moist, flavorful and easy to make. Will use them at our next church bake sale!
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.
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.
Your mufifns look wonderful!
Thank you, Erin!:)
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!
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.
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.
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!
Has anyone tried these with chocolate chips added in? Just curious how well that works
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 gluten free flour? If so how did they turn out?
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!
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.
Has anybody tried them with raisins?
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 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
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!
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.
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!
Just made these and they were delicious! Thanks for the recipe!
Awesome, Amy! We’re glad you liked them!
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 you
Hey, Jen! We are so happy you love the pumpkin muffins! 🙂 It’s our favorite too.
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!!
Yes, please let us know! 🙂
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,
They are easy and delicious, aren’t they? Thank God Fall has finally arrived! 🙂
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!
Great idea! Glad to hear you liked the recipe!
Great Muffins! I got 12 regular size muffins from this recipe.
These got an enthusiastic “please 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!
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?
Hi, Lindsey! I can’t say if they would be the same, I’ve never tried it with butter.
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!
Yeah, these are jumbo size like you would get in a bakery. Let us know how they turned out 🙂 Merry Christmas!
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!
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.
Time and again i have followed this recipe. It is a never fail. Happy fall everyone! Thank you for sharing your recipe!
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!!!!
Very good,I used coconut oil and added some vanilla. Topped them with mini chocolate chips. Nice and moist!
OMG! Delicious 😋. 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!
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.
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!!
That’s awesome, Robin. We’re happy that you liked em! 🙂
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 !
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!
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!
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.
Absolutely yummy!! Easy and delicious!! Who could ask for more… thx!
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!
These look delicious! Where did you get your muffin pan?
Mine is a Calphalon jumbo muffin pan but you can search Amazon for any jumbo muffin pan.
Thank you so much! Can’t wait to try the recipe!
A++++++ I followed recipe exactly and they came out perfectly moist and delicious. I had baked them for my sister who is a muffin junkie and she said they were better than bakery ones she gets. I did add some leftover chocolate chips i had leftover to a couple of the muffins and she went nuts over those too Thank you for a wonderful recipe.
Wow these came out perfect! I subbed vegetable oil for flax oil. Also added pecans and chocolate chips. Amazingly delicious and simple to make. Moist, yet fluffy 🥰 They are a hit! I’ll be using this recipe from now on
We’re so happy you enjoyed the muffins!
Oh yeah!! The best recipe I have found for my pumpkin 🎃. Moist and full of flavor. We grow our pumpkins then I roast them and freeze the puree in 2 cups per baggie. I love making the jumbo muffins. They are great for on the go and brunch. Thank you for sharing this delicious recipe.