1. Can I use fresh pumpkin instead of canned puree?

Yes, you can substitute fresh pumpkin puree for canned. Just make sure it’s well-drained and smooth. Canned pumpkin tends to have a more concentrated flavor and thicker consistency, so if using homemade, avoid any added water.

2. How do I store these pumpkin muffins to keep them moist?

Store the cooled muffins in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5 days or freeze in a sealed bag for up to 3 months. Reheat gently in the microwave or oven before serving.

3. Can I make mini or regular-sized muffins instead of jumbo?

Absolutely. For regular-sized muffins, reduce the baking time to 20–25 minutes. For mini muffins, start checking around 12–15 minutes. Always use the toothpick test to check for doneness.

4. Are these pumpkin muffins healthy?

While bakery style pumpkin muffins are more of a treat, they do offer nutritional benefits from pumpkin, such as vitamin A and fiber. For a healthier version, reduce the sugar slightly or swap with coconut sugar, and consider using whole wheat pastry flour or a gluten-free blend.

Bakery Style Pumpkin Muffins – Best Recipe Ever

Name: Bakery Style Pumpkin Muffins
Prep time: 10 min
Cook time: PT-487981H31M1S
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour: provides structure and tenderness; 1 teaspoon baking powder: helps the muffins rise; 1/2 teaspoon baking soda: reacts with pumpkin for a fluffy texture; 1/2 teaspoon salt: balances the sweetness; 1 teaspoon pumpkin pie spice: adds warm fall flavor; 1 (15 oz) can pumpkin puree: adds moisture and pumpkin flavor; 1/3 cup vegetable oil: keeps muffins moist and soft; 2 large eggs: provide structure and richness; 1 1/4 cups granulated sugar: sweetens and helps with browning

Description

These bakery style pumpkin muffins are moist, jumbo-sized, and full of rich pumpkin flavor with warm spices. Perfect for fall breakfasts or snacks, they’re easy to make and taste just like they came from your favorite café.

Ingredients

Scale

1 1/2 cups all-purpose flour: provides structure and tenderness
1 teaspoon baking powder: helps the muffins rise
1/2 teaspoon baking soda: reacts with pumpkin for a fluffy texture
1/2 teaspoon salt: balances the sweetness
1 teaspoon pumpkin pie spice: adds warm fall flavor
1 (15 oz) can pumpkin puree: adds moisture and pumpkin flavor
1/3 cup vegetable oil: keeps muffins moist and soft
2 large eggs: provide structure and richness
1 1/4 cups granulated sugar: sweetens and helps with browning

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Instructions

Preheat your oven to 350°F (175°C) and position the rack in the middle. Line or grease a muffin tin.
In a small bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, and sugar until smooth.
Gently stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
Divide the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Bake for 30–35 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Notes

Don’t overmix the batter to keep muffins light and fluffy.
Store in an airtight container at room temperature for up to 3 days.
Freeze muffins for up to 3 months for future enjoyment.
Check doneness with a toothpick inserted into the center of a muffin.

Prep Time: 10 minutes
Cook Time: 30–35 minutes
Category: Baked Goods
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 jumbo muffin
Calories: 428 kcal
Sugar: 44g
Sodium: 311mg
Fat: 14g
Saturated Fat: 11g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 72g
Fiber: 3g
Protein: 6g
Cholesterol: 55mg