Print

Best Bakery-Style Pumpkin Muffins: Easy Cinnamon Sugar Recipe

bakery-style pumpkin muffins - featured image
Print Recipe

These bakery-style pumpkin muffins have tall, domed tops, a tender crumb, and a signature crunchy cinnamon sugar crust. Made with simple pantry ingredients, they’re the ultimate fall breakfast or snack.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 cup (200g) granulated sugar (plus ¼ cup/50g for crust)
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (240g) pumpkin purée (100% pure, not pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) buttermilk
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon (for crust)

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together flour, 1½ tsp cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt.
  3. In a separate medium bowl, whisk together 1 cup granulated sugar, brown sugar, and oil until smooth. Add eggs and vanilla; whisk until pale and slightly thickened, about 1 minute.
  4. Whisk in pumpkin purée and buttermilk until combined.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not over-mix.
  6. Cover bowl with a clean towel and let batter rest at room temperature for 20-30 minutes.
  7. While batter rests, mix remaining ¼ cup granulated sugar with 1 tablespoon cinnamon in a small bowl.
  8. After rest, divide batter evenly among muffin cups, filling to the top. Generously sprinkle cinnamon sugar mixture over each muffin.
  9. Bake at 425°F (220°C) for 5 minutes. Without opening oven, reduce temperature to 350°F (175°C) and bake 15-18 minutes more, until golden and a toothpick inserted in center comes out clean.
  10. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

The 20-30 minute batter rest is crucial for tall, tender muffins. Use room temperature ingredients for best results. Do not open oven during first 5 minutes of baking. For even baking, rotate pan halfway through after temperature reduction.

Nutrition

Keywords: pumpkin muffins, bakery-style muffins, cinnamon sugar muffins, fall muffins, easy pumpkin recipe

Find it online: https://sparklechew.com/best-bakery-style-pumpkin-muffins-easy-cinnamon-sugar-recipe/