Description
These Bakery-Style Pumpkin Muffins deliver tall, domed tops and incredibly moist texture using a secret two-temperature baking method. Starting at high heat (425°F) creates dramatic rise for impressive bakery-style tops, while finishing at lower temperature ensures perfectly cooked centers. Packed with warm spices, real pumpkin puree, and your choice of mix-ins like chocolate chips or nuts, these muffins fill your kitchen with irresistible autumn aromas. The simple one-bowl method makes them easy enough for beginners yet impressive enough for experienced bakers.
Ingredients
- 1¾ cups (219g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup (120ml) vegetable oil or melted coconut oil
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light or dark brown sugar
- 1½ cups (340g) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ¼ cup (60ml) milk (dairy or nondairy)
- Optional Add-Ins:
- 1 cup chocolate chips or chopped nuts or ¾ cup dried cranberries
Instructions
- Preheat and Prepare: Preheat oven to 425°F (218°C). Spray 12-count muffin pan with nonstick spray or line with cupcake liners.
- Mix Dry Ingredients: In large bowl, whisk flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
- Combine Wet Ingredients: In medium bowl, whisk oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until well combined and smooth.
- Fold Together: Pour wet ingredients into dry ingredients and fold everything together gently just until combined with no flour pockets remaining. Fold in optional mix-ins if using.
- Fill Muffin Cups: Spoon batter into liners, filling them all the way to the top for bakery-style domed tops.
- Two-Temperature Baking: Bake for 5 minutes at 425°F. Without opening oven, reduce temperature to 350°F (177°C) and bake for additional 16-17 minutes until toothpick inserted in center comes out clean. Total baking time is 21-22 minutes.
- Cool and Serve: Allow muffins to cool for 5 minutes in pan before removing. Serve warm or at room temperature.
Notes
Two-Temperature Secret: Starting at high temperature (425°F) for 5 minutes creates dramatic rise for tall bakery-style tops, then lowering to 350°F ensures perfectly cooked centers without overbrowning. Pumpkin Pie Spice DIY: If you don’t have it, use ¼ tsp each of cinnamon, cloves, nutmeg, and allspice plus ½ tsp ginger. Don’t omit the separate 1½ tsp cinnamon. Mini Muffins: For about 30 mini muffins, skip the high temperature and bake at 350°F for 11-13 minutes. Storage: Store tightly covered at room temperature up to 1 week. Freeze up to 3 months, thaw overnight in refrigerator. Mix-In Options: Chocolate chips, chopped nuts, or dried cranberries all work beautifully – add right before spooning into pan.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 18g
- Sodium: 185mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin muffins, bakery style muffins, fall baking, pumpkin spice, autumn breakfast