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Bake these fluffy pumpkin muffins for cozy fall mornings. Perfectly moist, bakery-style, and freezer-friendly. Get the easy recipe now!

Bakery-Style Pumpkin Muffins

Rebecca Blumer
Big, fluffy, pumpkin-forward muffins with a tender crumb and domed tops. Balanced spices, brown sugar, and yogurt ensure flavor and moisture. Flexible with mix-ins and perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 Muffins

Equipment

  • 12-cup muffin tin
  • Mixing Bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Paper muffin liners (optional)
  • Cooling Rack

Ingredients
 

  • 1 3/4 cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon espresso powder optional but recommended
  • 1 cup (240g) pumpkin puree not pumpkin pie filling
  • 2 large eggs room temperature
  • 1/3 cup neutral oil canola, vegetable, or light olive oil
  • 1/4 cup melted unsalted butter slightly cooled
  • 1/2 cup plain Greek yogurt or sour cream
  • 2 teaspoons pure vanilla extract
  • 3/4 cup chocolate chips, chopped pecans, or dried cranberries optional mix-ins
  • coarse sugar or cinnamon-sugar optional topping

Instructions
 

  • Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with liners or grease well.
  • In a large bowl, whisk flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and espresso powder. Break up any brown sugar clumps.
  • In a separate bowl, whisk together pumpkin puree, eggs, oil, melted butter, yogurt, and vanilla until smooth.
  • Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined. Do not overmix.
  • Fold in chocolate chips, nuts, or cranberries if using. Batter will be thick.
  • Divide batter evenly among muffin cups, filling to the top. Sprinkle with coarse sugar if desired.
  • Bake at 425°F for 5 minutes, then reduce oven to 350°F (175°C) and bake 13–16 more minutes until domed and a toothpick comes out with a few moist crumbs.
  • Let muffins cool in the pan for 5 minutes, then transfer to a rack. Serve warm or at room temperature.

Notes

Muffins freeze up to 3 months. For a dairy-free version, use all oil and dairy-free yogurt. Don’t use pumpkin pie filling; use pure pumpkin.
Keyword bakery-style, Fall, Muffins, Pumpkin, pumpkin spice
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