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The Best Easy Pumpkin Muffins (Bakery-Style Domes!)

Evelyn Marcella Rivera
Your Pantry Guide to Perfect Pumpkin Muffins. You don’t need anything fancy—just pantry staples and 100% pumpkin puree for tall-domed, bakery-style muffins with warm fall spices and a super moist crumb.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 265 kcal

Equipment

  • 12-count muffin pan
  • Paper liners or nonstick spray
  • 2 mixing bowls
  • Whisk
  • Spatula
  • Wire rack
  • Measuring Cups & Spoons
  • Ice cream scoop (for even filling)

Ingredients
  

Dry Ingredients

  • 1 3/4 cups all-purpose flour spooned & leveled for accuracy
  • 1 tsp baking soda key leavening for height
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp pumpkin pie spice see FAQs to make your own
  • 1/4 tsp ground ginger
  • 1/2 tsp salt balances sweetness & spice

Wet Ingredients

  • 1/2 cup vegetable oil or melted coconut oil
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar light or dark
  • 1 1/2 cups canned pumpkin puree 100% pure pumpkin (not pie filling)
  • 2 large eggs
  • 1/4 cup milk any dairy or non-dairy

Instructions
 

  • Heat oven & prep pan: Position a rack in the middle and preheat to 218°C (425°F). Spray a 12-cup muffin pan with nonstick spray or line with paper liners.
  • Whisk dry ingredients: In a large bowl, whisk flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt for 30 seconds. Set aside.
  • Combine wet ingredients: In a separate bowl, whisk oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth and uniform.
  • Mix batter (don’t overdo it): Pour wet into dry and fold gently with a spatula until just combined. A few small lumps are fine.
  • Fill & bake with the dome technique: Fill cups to the top. Bake 5 minutes at 218°C (425°F), then (without opening the oven) reduce heat to 177°C (350°F) and bake 16–17 minutes more.
  • Check doneness & cool: Total bake time is about 21–22 minutes. A toothpick should come out clean. Cool 5 minutes in pan, then transfer to a wire rack.

Notes

  • Bakery-Style Dome Tip: The initial high heat helps muffins rise quickly before a crust forms, creating tall domes.
  • Pumpkin Pie Spice Substitute: Mix ¾ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp allspice, and ¼ tsp cloves.
  • Storage: Store muffins at room temperature in an airtight container for 2–3 days, or freeze for up to 3 months.
  • Add-Ins: Fold in ½ cup chocolate chips, chopped pecans, or dried cranberries for variety.
Keyword bakery style, fall baking, moist pumpkin muffins, pumpkin muffins