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Bakery Style Pumpkin Muffins - These muffins are jumbo, moist, tender and gloriously full of pumpkin flavor.
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4.91 from 20 votes

Bakery Style Pumpkin Muffins

Bakery Style Pumpkin Muffins - These muffins are jumbo, gloriously full of pumpkin flavor, moist and tender. Perfection!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: bakery, muffins, pumpkin, style
Servings: 6
Calories: 428kcal
Author: Don't Sweat The 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.


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