Description
Soft, fluffy, and full of warm fall spices, these bakery-style pumpkin muffins rise tall with a tender crumb and a sweet cinnamon sugar topping.
Ingredients
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar, packed
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp pumpkin pie spice
2 large eggs
1 cup canned pumpkin puree
1/2 cup vegetable oil
1/4 cup milk
1 tsp vanilla extract
2 tbsp coarse sugar or cinnamon sugar (for topping)
Instructions
1. Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with liners.
2. In a large bowl, whisk together flour, both sugars, baking soda, baking powder, salt, and pumpkin pie spice.
3. In another bowl, whisk eggs, pumpkin puree, oil, milk, and vanilla until smooth.
4. Pour wet ingredients into dry and mix gently until just combined — do not overmix.
5. Divide batter evenly among muffin cups, filling almost to the top.
6. Sprinkle coarse sugar or cinnamon sugar on top.
7. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
For extra flavor, add chocolate chips, walnuts, or a cream cheese swirl.
Store muffins in an airtight container at room temperature for up to 3 days.
Warm slightly before serving for a just-baked taste.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 21g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: pumpkin muffins, bakery style muffins, fall baking, pumpkin spice