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To make these bakery-style pumpkin spice muffins, gather the following ingredients: - 1 ½ cups all-purpose flour - 1 cup canned pumpkin puree - ½ cup granulated sugar - ¼ cup brown sugar, packed - ⅓ cup vegetable oil - 2 large eggs - ½ cup buttermilk - 1 teaspoon vanilla extract - 1 teaspoon baking powder - ½ teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon ground cloves - ½ teaspoon salt - ½ cup chopped pecans or walnuts (optional) - ¼ cup pumpkin seeds for topping (optional) Each ingredient plays a key role. The all-purpose flour gives structure, while the canned pumpkin adds moisture and flavor. Sugars create sweetness and help with browning. Vegetable oil keeps the muffins tender. Eggs bind everything together and add richness. Buttermilk makes the muffins fluffy. Vanilla extract enhances the taste. Baking powder and baking soda help the muffins rise. The spices bring that warm, cozy pumpkin spice flavor. Salt balances the sweetness. If you want extra crunch, add nuts or sprinkle pumpkin seeds on top. Enjoy gathering these ingredients; they will make your kitchen smell amazing! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is crucial for even baking. While the oven heats, line your muffin tin with paper liners or grease it with some cooking spray. This keeps your muffins from sticking. In a large bowl, add 1 ½ cups of all-purpose flour. Then, add 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Next, add 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and ¼ teaspoon of ground cloves. Whisk these dry ingredients well. This helps mix the spices evenly. In another bowl, mix 1 cup of canned pumpkin puree with ½ cup of granulated sugar and ¼ cup of packed brown sugar. Add ⅓ cup of vegetable oil, 2 large eggs, ½ cup of buttermilk, and 1 teaspoon of vanilla extract. Whisk until this mixture is smooth and combined. Now, slowly pour the wet mix into the dry mix. Stir gently until just combined. It’s okay if the batter has some lumps. If you want extra crunch, fold in ½ cup of chopped pecans or walnuts at this stage. This adds flavor and texture. Grab your prepared muffin tin and evenly fill each cup with batter. Aim to fill each one about ⅔ full. If you like, sprinkle some pumpkin seeds on top for an extra touch. This makes the muffins look special. Place the muffin tin in your preheated oven. Bake for 18-20 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready. Once baked, take the muffins out of the oven. Let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them stay soft and fluffy. To get the best batter, mix dry and wet ingredients separately. This helps each part blend well. When you combine them, stir gently. Lumps are okay. Overmixing can make muffins tough. Pumpkin spice muffins thrive on flavor. Adjust spices to suit your taste. Add more cinnamon for warmth or more nutmeg for depth. You can even try adding a pinch of allspice or cardamom for a unique twist. For a moist muffin, use buttermilk. It adds richness. You can also add extra pumpkin puree. This keeps the muffins soft and tender. If you like crunch, fold in nuts. They add texture and flavor. You need a few key tools to make these muffins. A mixing bowl is vital for combining ingredients. Use a whisk for smooth mixes. A muffin tin with liners or cooking spray makes for easy baking. Don't forget an oven thermometer to ensure accurate baking temperatures. Pro Tips Use Fresh Spices: Freshly ground spices will enhance the flavor of your muffins, making them more aromatic and delicious. Don’t Overmix: To achieve a light and fluffy texture, mix the batter until just combined. A few lumps are perfectly fine! Check for Doneness: Insert a toothpick into the center of a muffin; it should come out clean. This ensures your muffins are baked perfectly. Cool Before Storing: Allow muffins to cool completely on a wire rack before storing to prevent them from becoming soggy. {{image_2}} You can add chocolate chips to your pumpkin muffins for a tasty treat. Use about 1 cup of semi-sweet chocolate chips. Mix them into the batter before you fill the muffin cups. The sweet chocolate pairs well with the warm spices. You’ll love the bursts of chocolate in every bite. This version is a hit with kids and adults alike! If you need gluten-free muffins, swap the all-purpose flour for a gluten-free blend. Look for a blend that includes xanthan gum. This will help with the texture. Follow the same steps as the original recipe. These muffins are just as fluffy and yummy. They still have all the great flavors of pumpkin spice! To make vegan muffins, replace the eggs and buttermilk. Use flax eggs, made from ground flaxseed and water. For buttermilk, mix plant-based milk with a bit of vinegar. Let it sit for a few minutes to curdle. You can use almond or soy milk. These muffins will be moist and full of flavor. Everyone will enjoy them, whether they are vegan or not! Store your pumpkin spice muffins in an airtight container. This keeps them fresh. You can place them at room temperature for up to three days. If you want to keep them longer, refrigerate them. They last about a week in the fridge. However, the fridge may dry them out a bit. To freeze muffins, let them cool completely first. Wrap each muffin in plastic wrap. Then, place them in a freezer bag. They will stay fresh for about three months in the freezer. When you want one, just take it out and let it thaw at room temperature. To reheat your muffins, use the microwave for about 15 to 20 seconds. This warms them up nicely. You can also use an oven. Preheat the oven to 350°F (175°C) and bake for about 5 to 10 minutes. This helps keep the muffins soft and tasty. Yes, you can use fresh pumpkin. Just cook and puree it. Fresh pumpkin adds a bright flavor. It may also change the muffin's texture. To reduce sweetness, cut back on both sugars. Try using only ½ cup of granulated sugar. You can also use a sugar substitute. Absolutely! Just reduce the baking time. Bake mini muffins for about 10 to 15 minutes. Keep an eye on them to avoid overbaking. You can make a quick substitute. Mix ½ cup of milk with ½ tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using. These muffins stay fresh for about 3 days at room temperature. For longer storage, place them in the fridge. They can last up to a week in the fridge. We covered all you need to make tasty pumpkin spice muffins. We started with key ingredients, then walked through easy steps. I shared tips for great flavor and texture. We explored fun variations, plus storage and reheating tips. Now, it’s your turn to bake and enjoy! Experiment with flavors and make these muffins your own. Happy baking!

Bakery-Style Pumpkin Spice Muffins

Deliciously moist and spiced pumpkin muffins perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup canned pumpkin puree
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar, packed
  • 0.33 cup vegetable oil
  • 2 large eggs
  • 0.5 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 0.5 cup chopped pecans or walnuts (optional)
  • 0.25 cup pumpkin seeds for topping (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
  • In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisk well to incorporate all the dry ingredients.
  • In another mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract. Whisk until smooth and well blended.
  • Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix; some lumps are okay. If using, fold in the chopped nuts for added texture.
  • Divide the batter evenly among the muffin cups, filling each about ⅔ full. If you like, sprinkle pumpkin seeds on top of each muffin for a decorative touch.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

Optional nuts and pumpkin seeds can be added for extra texture.
Keyword baking, muffins, pumpkin, spice