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Close-up of tall, soft, bakery-style pumpkin spice muffins fresh out of the oven, golden brown tops, perfectly spiced, cozy fall treat.
Sonia Khan

Bakery-Style Pumpkin Spice Muffins You Can Make at Home!

These pumpkin spice muffins are soft, moist, and full of warm fall flavors, perfect as a homemade breakfast recipe or cozy brunch treat. Easily customizable with chocolate chips, nuts, or cream cheese swirl, this easy pumpkin muffin recipe is ready in just 40 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
cool time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, brunch, Dessert
Cuisine: American, bakery style, fall
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pumpkin purée
  • 1¾ cups all-purpose flour
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • ½ cup milk or buttermilk
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1½ tsp pumpkin spice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ cup optional mix-ins nuts, chocolate chips, or cream cheese swirl

Equipment

  • 1 12-cup muffin tin
  • 1 Electric mixer or hand mixer
  • 1 Rubber spatula
  • 1 Cooling rack
  • 1 toothpick

Method
 

  1. Preheat & Prepare - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Mix Dry Ingredients - In a bowl, whisk together all-purpose flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon.
  3. Combine Wet Ingredients - In another bowl, whisk together pumpkin purée, vegetable oil, brown sugar, eggs, milk (or buttermilk), and vanilla extract until smooth.
  4. Fold Together - Gradually add the dry ingredients to the wet ingredients and fold until just combined. Do not overmix.
  5. Add Mix-Ins - Fold in optional mix-ins such as nuts, chocolate chips, or cream cheese swirl whatever you like.
  6. Fill Muffin Cups - Divide the batter evenly among the 12 muffin cups.
  7. Bake - Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool -- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
  9. Serve - Enjoy warm or at room temperature.

Notes

  • For a gluten-free version, I recommend a 1:1 gluten-free baking flour blend.
  • Toast nuts lightly for extra flavor.
  • Don’t overmix the batter to keep muffins soft and fluffy.
  • Store in an airtight container for 2-3 days at room temperature, or freeze for up to 3 months.
  • For a more bakery-style texture, use vegetable oil instead of butter.
  • Adjust pumpkin spice and cinnamon to taste for a stronger fall flavor.
  • Room temperature eggs help achieve a nice dome top.