Bakery Style Pumpkin Muffins
- Cook Time: 37 minutes
- Total Time: 37 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 1/4 cups pumpkin puree (not pie filling)
- 1/3 cup milk
- 1 teaspoon vanilla extract
- Coarse sparkling sugar (optional, for topping)
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-count muffin tin with paper liners or grease them well with non-stick spray. Using a high initial temperature is the secret to getting those tall muffin tops.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Ensure there are no large clumps of flour or spices left in the mixture.
- In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, pumpkin puree, milk, and vanilla extract until the mixture is smooth and well combined.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until no streaks of flour remain. Be careful not to overmix, as this can make the muffins tough.
- Divide the batter evenly among the 12 muffin cups, filling them all the way to the top. Sprinkle with coarse sparkling sugar if desired. Bake at 425°F for 5 minutes, then, without opening the oven door, reduce the temperature to 350°F (177°C) and bake for another 15-18 minutes or until a toothpick comes out clean.
- Let the muffins cool in the tin for about 5-10 minutes before transferring them to a wire rack to cool completely. This prevents the bottoms from becoming soggy.