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easy pumpkin spice muffins

Easy Pumpkin Spice Muffins (Bakery Style!)

These easy pumpkin spice muffins are tall fluffy and ready in just 30 minutes! Bakery style domes with a crunchy sugar topping — perfect for fall!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 1 cup 125g all-purpose flour: Provides the structure. Use gluten-free flour blends for a gluten-free option.
  • 1/2 teaspoon baking powder: Essential for leavening creating light and fluffy muffins.
  • 1/2 teaspoon baking soda: Works with the acid in pumpkin to aid in rising.
  • 1/2 teaspoon cinnamon: Adds warmth and enhances the pumpkin spice flavor.
  • 1/2 teaspoon pumpkin pie spice: A blend of spices that highlights pumpkin's natural sweetness. Substitute with a mix of nutmeg ginger, and more cinnamon if needed.
  • 1/4 teaspoon salt: Balances sweetness and enhances flavor.
  • 1/4 cup 56g unsalted butter, melted: Adds moisture and richness. Substitute with a neutral oil like canola or vegetable oil if preferred.
  • 1/2 cup 130g pumpkin puree: Not only adds moisture but imparts signature pumpkin flavor and texture.
  • 1/3 cup 66g brown sugar, packed: Sweetens while adding a slight molasses note.
  • 1 large egg: Works as an emulsifier binding the ingredients together.
  • 1/2 teaspoon vanilla extract: Adds depth and rounds out the flavors.
  • 1 Tablespoon 12g turbinado or granulated sugar: Creates a crispy topping that contrasts the soft muffin interior.

Instructions
 

  • Step 1: Prepare the Oven and Muffin Tin

    Preheat your oven to 425°F (218°C). Line or lightly grease every other cup of a 12-cup muffin tin. This spacing encourages even airflow, resulting in taller muffins.

    Step 2: Mix Dry Ingredients

    In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Ensure even distribution by whisking thoroughly, which helps prevent clumping in the batter.

    Step 3: Combine Wet Ingredients

    In a large bowl, combine melted butter, pumpkin puree, brown sugar, egg, and vanilla extract. Whisk the mixture until it is smooth and glossy—this indicates the sugar is well incorporated.

    Step 4: Form the Batter

    Add the dry mixture to the wet ingredients. Stir just until combined to avoid overdeveloping the gluten, which can make muffins dense. Letting the batter rest for about 15-20 minutes can enhance rising by allowing the flour to fully hydrate.

    Step 5: Fill the Muffin Cups

    Spoon the batter evenly into the prepared muffin cups. Sprinkle each with a generous amount of turbinado or granulated sugar for a sugary crunch after baking.

    Step 6: Bake the Muffins

    Begin baking at 425°F (218°C) for 5 minutes to create a nice dome. Without opening the oven door, reduce the temperature to 350°F (180°C) and bake for an additional 12-15 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.

    Step 7: Cool and Enjoy

    Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to finish cooling. Enjoy the muffins warm or at room temperature.

Notes

Start at 425°F for the first 5 minutes then reduce to 350°F without opening the oven — this creates those beautiful tall bakery-style domes!
Don't overmix the batter — stir just until combined. Overmixing = dense tough muffins!
Let batter rest 15-20 minutes before baking for even taller muffins.
Fill every OTHER cup in the muffin tin — the extra space improves air circulation and creates taller domes!
Use pure pumpkin puree NOT pumpkin pie filling which has added sugar and spices!
Keyword muffins