Pumpkin Muffins – Bakery-Style Fall Baking Recipe

This bakery-style pumpkin muffin recipe is your ticket to soft, moist muffins with perfect domed tops, just like the ones from your favorite café.

Loaded with warm pumpkin spice flavors and topped with an optional crumbly streusel, these muffins bring the best of fall baking into your kitchen.

I remember the first time I baked these pumpkin muffins for my family. It was a crisp autumn morning, and the smell of cinnamon and nutmeg filled the house. Watching my kids grab them straight from the cooling rack, I knew I had found a keeper.

These muffins are easy to make, full of comforting fall flavors, and guaranteed to impress. Whether you’re enjoying them for breakfast, a snack, or dessert, they’re always a hit!

Ingredients

For the Muffins:

• 3 cups (360g) all-purpose flour
• 1 ¾ cups (350g) granulated sugar
• 3 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 3 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• 1 can (15 oz / 425g) 100% pure pumpkin puree
• 2 large eggs
• ¾ cup (177ml) vegetable oil
• ½ cup (118ml) milk

Optional Crumb Topping:

• ¼ cup (57g) unsalted butter, melted
• ¾ cup (90g) all-purpose flour
• ⅓ cup (67g) brown sugar
• 1 tsp ground cinnamon
• ¼ tsp salt

Step-by-Step Instructions

Let’s make these bakery-style pumpkin muffins! Don’t worry, they’re easier than they look, and I’ll guide you every step of the way.

1. Combine the Dry Ingredients

In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set this aside for later.

2. Mix the Wet Ingredients

In a large mixing bowl, combine the pumpkin puree, eggs, vegetable oil, and milk. Stir until smooth and well blended.

3. Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet ingredients, mixing just until combined. The batter will be thick—don’t worry, that’s what gives these muffins their perfect texture!

4. Let the Batter Rest

Cover the bowl with a clean towel and let the batter rest for 15 minutes. This step is essential for getting those signature domed tops, so don’t skip it! While the batter rests, preheat your oven to 425°F (220°C) and prepare the crumb topping if using.

5. Make the Crumb Topping (Optional)

In a small bowl, mix the flour, brown sugar, cinnamon, salt, and melted butter. Use your hands to gently squeeze the mixture together until it forms coarse crumbs. Set aside.

6. Prepare the Muffin Pan

Line a 12-count muffin pan with liners, but only fill every other well—this gives the muffins plenty of room to rise. Fill each liner with 6-8 heaping tablespoons of batter.

If you’re using the crumb topping, sprinkle it generously over each muffin and press it down lightly. For even more texture, you can add a sprinkle of sanding sugar on top.

7. Bake in Two Stages

Place the muffin pan in the center of the oven and bake at 425°F (220°C) for 7 minutes. Without removing the muffins, reduce the oven temperature to 350°F (180°C) and bake for an additional 17-23 minutes. The muffins are done when a toothpick inserted in the center comes out clean.

8. Cool and Repeat

Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. Repeat the baking process with any remaining batter, starting with the oven back at 425°F.

How to Serve Your Bakery-Style Pumpkin Muffins

Serve these muffins warm for the ultimate cozy treat. Pair them with a hot cup of coffee or tea for breakfast, or enjoy them as a mid-afternoon snack.

For a more indulgent dessert, you can drizzle them with a simple glaze or even top them with cream cheese frosting. They’re also perfect for sharing at fall potlucks or holiday brunches!

Storing and Enjoying Leftovers

• To store, place cooled muffins in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze them in a freezer-safe bag for up to 3 months.
• To reheat, simply microwave for 20-30 seconds or let them thaw at room temperature.

Top Tips for Customizing Your Bakery-Style Pumpkin Muffins

1. Add chocolate chips or chopped nuts to the batter for a fun twist.
2. Swap the crumb topping for a cream cheese swirl to make pumpkin cream cheese muffins.
3. Make these gluten-free by using a 1:1 gluten-free flour blend.
4. If you prefer smaller muffins, divide the batter evenly across all 12 muffin wells.

Your Questions About Bakery-Style Pumpkin Muffins Answered

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure your homemade puree is thick and not too watery to avoid altering the batter’s consistency.

Why do I need to rest the batter?

Resting the batter allows the flour to fully hydrate, which helps create those beautiful domed tops and a tender crumb.

Can I make mini muffins with this recipe?

Yes! Use a mini muffin pan and reduce the baking time to about 10-12 minutes at 350°F.

Can I make these muffins dairy-free?

Of course! Simply use a non-dairy milk like almond or oat milk in place of regular milk.

What’s the secret to bakery-style muffins?

High initial oven temperature! Baking at 425°F for the first few minutes helps the muffins rise quickly and form domed tops.

Bakery-perfect muffins, made right at home!

I hope you love these bakery-style pumpkin muffins as much as my family does! They’re easy to make, packed with flavor, and perfect for all your fall baking adventures.

If you try this recipe, I’d love to hear how it turned out, leave a comment or tag me on social media. And don’t forget to check out more of my fall dessert recipes for even more cozy treats!