If you love a big, bakery style muffin, you’ll love these moist and flavorful pumpkin muffins made with just the right amount of warm and cozy pumpkin spice!
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Since the end of August, I’ve basically had a nonstop craving for pumpkin muffins. Specifically our local bakery’s pumpkin muffins. While I was picking up dessert for a family dinner, I was hoping to get myself one. But I was told they’d be available “closer to fall.”
I was like, “but there’s already pumpkin everywhere!” Despite my whining, I had to settle for a cranberry muffin. It was good, but my craving was left unsatisfied. That was until my sister offered me one of her store bought pumpkin muffins. Craving satisfied! And yet somehow intensified all at the same time!
While I could’ve grabbed a container of pumpkin muffins at the store, I wanted to try making my own. It is baking season again, after all! And I just so happened to have everything I needed to make homemade bakery style pumpkin muffins.
Bakery Style Pumpkin Muffins
There’s muffins and then there’s moist and delicious, jumbo-sized bakery muffins. If you’re craving a big, bakery style muffin, this recipe will definitely satisfy your craving! It’s as close as you can get to a muffin from the bakery!
First, we need to preheat the oven to 350ºF. Prepare a muffin pan with non-stick cooking spray, or place a liner into each cup.
Then, stir pumpkin, vanilla, oil, eggs, and sugar together in a large mixing bowl. Mix just until it’s smooth.
In a medium mixing bowl, add flour, baking powder, baking soda, salt, and pumpkin pie spice. Stir to combine.
Gradually add the dry ingredients into the wet ingredients. Mix just until incorporated. Then, divide the batter among the muffin cups.
To really give the muffins that fresh-from-the-bakery feel, add a generous sprinkle of turbinado sugar on top before baking.
Bake the muffins for about 30-35 minutes or until a toothpick comes out clean from the center of a muffin.
Allow the pan to cool for a bit before removing the muffins from the pan. Then, enjoy, preferably with a nice cup of hot tea!
- 15 oz. pumpkin puree
- 1 tsp. vanilla extract
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup sugar
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 tsps. pumpkin pie spice
- Optional: turbinado sugar
- Preheat oven to 350 degrees. Spray a muffin pan with cooking spray, or fill cups with liners.
- In a large mixing bowl, stir pumpkin, vanilla, oil, eggs, and sugar together until smooth.
- In a medium mixing bowl, combine flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Gradually incorporate the flour mixture into the pumpkin mixture, stirring just until combined.
- Divide batter equally into the muffin cups, filling about 3/4 full. If desired, sprinkle turbinado sugar on top of each muffin before baking.
- Bake 30-35 minutes, or until golden brown and a toothpick comes clean from the center of a muffin.
- Allow pan to cool for a few minutes before removing muffins from pan.
Add 1/2 cup of walnuts to the batter for a deliciously nutty addition to these muffins!
I love keeping muffins on hand for easy breakfasts. So if you’re not eating these right away, you can wrap them individually with plastic wrap and keep them in the freezer. Then, just thaw once you’re ready to eat.
Did you make this Bakery Style Pumpkin Muffins recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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