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Bakery Style Pumpkin Muffins at Home - Soft, Tall, and Packed with Flavor

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups (220 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (110 g) light brown sugar, packed
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (or use 2–3 teaspoons pumpkin pie spice total)
  • 1 cup (240 g) canned pumpkin purée (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) neutral oil (canola, vegetable, or light olive)
  • 1/3 cup (80 ml) milk (dairy or unsweetened non-dairy), room temperature
  • 2 teaspoons vanilla extract
  • Optional add-ins: 3/4 cup chocolate chips, chopped pecans, or walnuts
  • Optional topping: coarse sugar or raw sugar for sprinkling

Method
 

  1. Prep the pan: Line a 12-cup muffin tin with paper liners. Preheat the oven to 425°F (220°C).
  2. Mix dry ingredients: In a large bowl, whisk flour, both sugars, baking soda, baking powder, salt, and spices until no clumps remain.
  3. Mix wet ingredients: In a separate bowl, whisk pumpkin purée, eggs, oil, milk, and vanilla until smooth.
  4. Combine: Pour the wet mixture into the dry. Stir gently with a spatula until just combined. Stop when you no longer see dry flour. Fold in any add-ins.
  5. Fill the cups: Divide the batter evenly among the 12 liners, filling each almost to the top. Sprinkle with coarse sugar if using.
  6. Bake high, then lower: Bake at 425°F (220°C) for 5 minutes to boost rise. Without opening the oven, reduce the temperature to 350°F (175°C) and bake 14–16 more minutes, until a toothpick comes out clean or with a few moist crumbs.
  7. Cool: Let muffins cool in the pan for 5 minutes, then move to a rack. Enjoy warm or at room temperature.