Recipe: Appetizing Bakery Style Pumpkin Muffins

Bakery Style Pumpkin Muffins. Spray muffin tin with non-stick baking spray or use liners. In a small bowl whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. This recipe makes the fluffiest, yummiest muffins you will ever try!

Bakery Style Pumpkin Muffins There are other common ingredients needed as well like whole wheat flour, leavenings, eggs, and. I based this recipe off a combination of Libby's Pumpkin Muffins and my own blueberry muffins recipe. I reduce the salt and sugar a bit in the Libbys muffin recipe and added the crumble topping of my bakery-style blueberry muffins. You can cook Bakery Style Pumpkin Muffins using 12 ingredients and 15 steps. Here is how you cook that.

Ingredients of Bakery Style Pumpkin Muffins

  1. You need of margarine (partially melted & cooled).
  2. You need of granulated sugar.
  3. It’s of eggs.
  4. Prepare of pumpkin pie mix.
  5. You need of cool water.
  6. It’s of all purpose flour.
  7. You need of baking powder.
  8. It’s of baking soda.
  9. It’s of salt.
  10. Prepare of ground cinnamon.
  11. Prepare of ground nutmeg.
  12. Prepare of ground nutmeg.

If you have pumpkin, you probably have everything you need for this easy. These healthy pumpkin mini muffins have the same supremely moist and soft texture as bakery-style ones, even with no butter, eggs, dairy, refined flour or sugar. These Jumbo Pumpkin Muffins will give any artisan bakery a run for its money because they use real canned pumpkin and the finest ingredients. Everyone who has tried these muffins agrees that they really are the best pumpkin muffins ever!

Bakery Style Pumpkin Muffins step by step

  1. Preheat oven to 350°F.
  2. Prepare jumbo muffin cup with non-stick spray..
  3. In a large bowl beat together butter and sugar until crumbly..
  4. Beat in eggs one at a time..
  5. Wisk in pumpkin and water. Set aside..
  6. In another large bowl wisk all dry ingredients together..
  7. Then sift dry ingredients twice..
  8. Wisk wet ingredients into dry until just incorporated..
  9. Make sure there are minimal lumps but don't overmix..
  10. Fill muffin cups to just under 3/4 full..
  11. Bake about 25 minutes or until toothpick comes out clean..
  12. Let stand 5 minutes then transfer to wire rack for cooling..
  13. Serve as is or top with a cream cheese drizzle..
  14. Enjoy!.
  15. Makes about 16 jumbo muffins..

Sky-high bakery-style pumpkin chocolate chip muffins that are flavorful, moist, and so delicious! Pumpkin Chocolate Chip Muffins These muffins have quickly become my boys favorite Fall treat. They're soft, moist, packed with pumpkin flavor, and filled with melting pools of chocolate! In a large bowl, mix together flour, sugar, baking soda & powder, salt, nutmeg, cinnamon, ginger, and cloves until combined. Make a well in the center of your dry ingredients.

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