Pumpkin Muffins (Bakery Style)

If you love fall baking, pumpkin spice, and melt-in-your-mouth muffins, these pumpkin muffins are just for you! I teach you how to make delicious homemade dishes to share with your family and friends. These pumpkin muffins aren’t going to make themselves, so let’s get started!

Ingredients:
Dry Ingredients:
1 ½ cups (180g) all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon allspice
¼ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
Wet Ingredients:
½ cup (120ml) vegetable oil (or coconut oil)
¼ cup (60ml) milk (or almond milk)
1 teaspoon vanilla extract
2 large eggs, room temperature
½ cup (100g) granulated sugar
½ cup (100g) packed dark brown sugar
1 ¼ cups (300g) pumpkin puree (not pumpkin pie filling)

Instructions:
Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high initial temperature will help give these muffins that beautiful, bakery-style dome on top.

Prepare the Dry Ingredients:
In a large bowl, sift together 1 ½ cups of all-purpose flour, ½ teaspoon of salt, 1 teaspoon of baking soda, and ½ teaspoon of baking powder. Now it’s time to add the spices: 1 ½ teaspoons of ground cinnamon, ½ teaspoon of allspice, ¼ teaspoon of ground ginger, and ¼ teaspoon of freshly grated nutmeg. Whisk everything together until evenly combined, then set the bowl aside.

Mix the Wet Ingredients:
In a separate large bowl, add ½ cup of vegetable oil (or your preferred oil), ¼ cup of milk, and 1 teaspoon of vanilla extract. Crack in 2 large room-temperature eggs. Add ½ cup of granulated sugar and ½ cup of packed dark brown sugar. Whisk everything together until smooth, making sure to break up any clumps of brown sugar.

Incorporate the Pumpkin:
Now, mix in 1 ¼ cups of pumpkin puree. Make sure you’re using 100% pure pumpkin, not the pumpkin pie filling. Stir the mixture until everything is well combined and you have a beautiful, smooth batter.

Combine Wet and Dry Ingredients:
Gently fold the dry ingredients into the wet ingredients. Mix just until combined—be careful not to overmix, as this will keep your muffins soft and tender. The batter should be thick and perfectly spiced, with a gorgeous orange hue.

Prepare the Muffin Tin:
Line a 12-cup muffin tin with paper liners. Using a large scoop or spoon, fill each liner almost to the top with batter. This will give your muffins a nice, high dome as they bake.

Bake the Muffins:
Bake the muffins at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 15 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Enjoy:
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. These pumpkin muffins are perfectly sweet, soft as silk, and ready to enjoy!

This recipe makes exactly 12 pumpkin muffins, and they are the ultimate fall treat. The warm spices, tender crumb, and deep pumpkin flavor make them irresistible.

Whether you’re making these for a cozy fall breakfast or a special treat, these muffins are sure to bring a little autumn magic to your kitchen. Thanks for watching, and be sure to comment for more delicious recipes. See you in the next pumpkin article!

Created by : Preppy Kitchen