Easy Bakery Style Pumpkin Muffins
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs, room temperature
- 1 ½ cups pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease them with non-stick cooking spray to ensure the muffins don’t stick.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, and pumpkin pie spice. Ensure there are no large lumps of brown sugar remaining in the mixture.
- In a separate medium bowl, beat the eggs lightly. Add the pumpkin puree, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and the ingredients are fully incorporated.
- Create a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula, gently fold the ingredients together until just combined. Be careful not to overmix, as this can make the muffins tough; it is okay if a few small streaks of flour remain.
- Divide the batter evenly among the 12 muffin cups, filling them nearly to the top to achieve that high bakery dome. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the tin for 5 minutes before transferring them to a wire rack.