Bakery Pumpkin Muffins:
These soft, moist pumpkin muffins taste just like your favorite bakery treat — perfectly spiced, tender, and bursting with fall flavor. Ideal for breakfast, snacks, or cozy autumn mornings.
Ingredients
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- 2 large eggs
- 1 cup canned pumpkin purée
- ½ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
- In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, and spices.
- In another bowl, whisk eggs, pumpkin purée, oil, milk, and vanilla until smooth.
- Combine wet and dry ingredients; stir until just blended — do not overmix.
- Divide batter evenly among muffin cups, filling about ¾ full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- Add chocolate chips, nuts, or a streusel topping for extra flavor.
- Store muffins in an airtight container for up to 4 days.
-
Freeze up to 2 months and reheat as needed.
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