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Bakery-Style Pumpkin Spice Muffins Made Easy Today!

Bakery-Style Pumpkin Spice Muffins — Pumpkin Muffins With Bakery Domes: The Two-Temperature Oven Trick
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Delicious and fluffy pumpkin spice muffins with a bakery-style dome, made easy with a two-temperature oven trick.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, mix together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Line a muffin tin with paper liners and fill each cup about 3/4 full with the batter.
  6. Bake at 425°F (220°C) for 5 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 15-20 minutes, or until a toothpick comes out clean.
  7. Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For an extra touch, sprinkle some cinnamon sugar on top before baking.
  • These muffins can be stored in an airtight container for up to 3 days.
  • Feel free to add chocolate chips or nuts for added flavor and texture.

Nutrition

Find it online: https://howeats.com/bakery-style-pumpkin-spice-muffins-recipe/