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- 1 1/2 cups all-purpose flour - 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/4 cup packed brown sugar - 1/3 cup vegetable oil - 2 large eggs, lightly beaten - 1/2 cup buttermilk, at room temperature - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/2 teaspoon salt These ingredients come together to create soft and moist muffins. The canned pumpkin adds flavor and moisture. The mix of sugars gives you a perfect sweet taste. - 1/2 cup chopped pecans or walnuts - 1/4 cup pumpkin seeds for topping Nuts add a nice crunch. You can also use seeds for a tasty finish on top. Feel free to mix and match based on what you like! - For a gluten-free option, use a gluten-free flour blend. - If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice. - Instead of vegetable oil, you can use melted coconut oil or applesauce for a lighter taste. These changes can help you customize your muffins. They allow you to meet dietary needs or use what you have on hand. Enjoy experimenting with different flavors! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven warms, prepare your muffin tin. Line it with paper liners or grease it lightly with cooking spray. This keeps the muffins from sticking. Next, grab a large mixing bowl. In it, combine 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground cloves. Whisk these dry ingredients together well. This ensures an even spice distribution. In another bowl, mix 1 cup of canned pumpkin puree with 1/2 cup of granulated sugar and 1/4 cup of packed brown sugar. Add 1/3 cup of vegetable oil, 2 lightly beaten eggs, 1/2 cup of buttermilk, and 1 teaspoon of vanilla extract. Whisk this mixture until it is smooth. A smooth mixture helps your muffins rise well. Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined. Do not overmix; some lumps are fine. If you want extra crunch, fold in 1/2 cup of chopped pecans or walnuts at this point. This adds a delightful texture to your muffins. Using a spoon or a cookie scoop, fill each muffin cup about two-thirds full. This allows space for the muffins to rise. If you like, sprinkle the tops with pumpkin seeds for a nice touch. This step adds both flavor and looks. Place the muffin tin in your preheated oven and bake for 18-20 minutes. They are ready when a toothpick inserted in the center comes out clean, with a few moist crumbs attached. After baking, let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This cooling method keeps them light and fluffy. To get that perfect muffin texture, follow a few key steps. First, measure your flour correctly. Spoon it into the measuring cup and level it off. This helps avoid dense muffins. When mixing the batter, stir gently. You want to mix until just combined. Some lumps are okay. Overmixing can make your muffins tough. Also, use room temperature ingredients. This helps the batter mix well and rise nicely. To keep your muffins fresh, store them in an airtight container. This helps prevent them from drying out. If you plan to keep them longer, freeze them. Wrap each muffin in plastic wrap, then place them in a freezer bag. This protects them from freezer burn. Muffins can last up to three months in the freezer. For the best taste, reheat your muffins before eating. You can use a microwave for quick heating. Just warm them for about 10-15 seconds. For a crispy top, pop them in a 350°F oven for 5-7 minutes. This brings back their fresh-baked flavor. Enjoy your muffins warm with butter or cream cheese for added flavor! Pro Tips Use Fresh Spices: Ensure your spices are fresh for the best flavor. Ground spices lose potency over time, so check their expiration dates and consider using whole spices whenever possible for a more robust taste. Measure Flour Correctly: To avoid dense muffins, spoon flour into your measuring cup and level it off with a knife, rather than scooping directly from the bag, which can compact the flour. Room Temperature Ingredients: Make sure your buttermilk and eggs are at room temperature before mixing. This helps create a smoother batter and results in a lighter muffin. Don’t Overmix: Stir the batter until just combined. Overmixing can lead to tough muffins due to the development of gluten, so be gentle! {{image_4}} You can make gluten-free pumpkin spice muffins by swapping all-purpose flour with a gluten-free blend. Look for a blend that contains xanthan gum. This will help the muffins rise and hold their shape. The rest of the ingredients stay the same. You might not even notice the difference! To make these muffins vegan, replace the eggs with flax eggs. Use one tablespoon of ground flaxseed mixed with three tablespoons of water for each egg. Choose a plant-based milk instead of buttermilk. Almond milk or soy milk works great. Also, opt for a vegetable oil that is free from animal products. Feel free to add your own twist! You can toss in chocolate chips for a sweet touch. Dried cranberries or raisins add a nice fruity flavor too. If you enjoy nuts, pecans or walnuts give a great crunch. You can also mix in some coconut flakes for a tropical flair. To keep your muffins fresh, place them in an airtight container. Line the container with paper towels to absorb moisture. This helps keep the muffins soft. If you use a zip-top bag, remove as much air as possible before sealing. Store them at room temperature for up to three days. Freezing is great for long-term storage. Once the muffins cool, wrap each one in plastic wrap. Then, place them in a freezer bag or airtight container. This keeps them safe from freezer burn. You can freeze them for up to three months. To enjoy, thaw them in the fridge overnight or warm them in the microwave. Bakery-style pumpkin spice muffins stay good for three days at room temperature. After that, they may dry out. If you freeze them, they last for three months. Always check for signs of spoilage, like mold or an off smell, before eating. Enjoy your muffins while they’re fresh for the best taste! Yes, you can use fresh pumpkin. Start by roasting a pumpkin until soft. Then, scoop out the flesh and blend it until smooth. This fresh puree can replace canned pumpkin without any trouble. Keep in mind, fresh pumpkin may have a different moisture level. Adjust your recipe slightly if needed. You can make these muffins healthier by using whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. You can also reduce the sugar by half or use honey or maple syrup as a natural sweetener. Adding in some oats or chia seeds boosts nutrition too. If you don't have buttermilk, you can make your own! Mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to curdle. This will give you a great substitute. You can also use plain yogurt thinned with a bit of water. To prevent sticking, line your muffin tin with paper liners. You can also lightly grease each cup with cooking spray. Ensure the muffins cool for 5 minutes before removing them. This will help them release easily from the pan. In this post, I shared how to make delicious muffins. We covered main ingredients, optional add-ins, and substitutions. I outlined simple steps for mixing and baking. I also included tips for texture and freshness. You learned about tasty variations, storage methods, and answers to common questions. Keep this guide handy as you bake. With what you learned, you can create muffins that are not only tasty but also fit your needs. Enjoy your baking journey!

Bakery-Style Pumpkin Spice Muffins

Deliciously spiced muffins perfect for fall, featuring pumpkin puree and warm spices.
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 packed brown sugar
  • 0.33 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 0.5 cup buttermilk, at room temperature
  • 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). Prepare a muffin tin by lining it with paper liners or greasing it lightly with cooking spray to prevent sticking.
  • In a spacious mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves. Use a whisk to blend these dry ingredients thoroughly, ensuring an even mix.
  • In a separate bowl, mix together the canned pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, lightly beaten eggs, buttermilk, and vanilla extract. Whisk this mixture until it is smooth and free of lumps.
  • Carefully pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined—avoid overmixing as some lumps are acceptable. If you’re adding nuts, fold in the chopped pecans or walnuts at this stage for extra crunch and flavor.
  • Using a spoon or a cookie scoop, fill each muffin cup with the batter, aiming to fill them about two-thirds full. For an eye-catching finish, sprinkle the tops with pumpkin seeds if desired.
  • Bake the muffins in your preheated oven for 18-20 minutes. They are done when a toothpick inserted into the center of a muffin comes out clean, with a few moist crumbs attached.
  • After baking, allow the muffins to cool in the tin for about 5 minutes. Then gently remove them from the tin and transfer them to a wire rack to cool completely, helping to maintain their light and fluffy texture.

Notes

Serve warm or at room temperature, with a sprinkle of cinnamon on top.
Keyword baking, muffins, pumpkin, spice