Breakfast/ Desserts/ Muffins

The BEST Bakery Style Pumpkin Muffins

The BEST Bakery Style Pumpkin Muffins

Moist and fluffy Bakery Style Pumpkin Muffins. Bakery-quality straight from your oven in less that 40 minutes!

The BEST Bakery Style Pumpkin Muffins

Is it a muffin or is it a cupcake?

I don’t know why, but I get really bothered when someone doesn’t know the difference between a muffin and a cupcake. Or even worse, when someone believes they are the same thing. [insert unamused face emoji]

So here are some key differences …

  • cupcakes are typical wayyy sweeter than muffins
  • muffins are hearty and can be both sweet or savory
  • muffins might have some type of add-ins (nuts, chocolate chips, dried fruit, cheese, etc.)
  • cupcakes are topped with frosting
  • if muffins have a topping, it is usually some type of crumble or glaze
  • cupcakes are usually eaten as dessert, while it is acceptable to have a muffin for breakfast

Think; muffins = mini quick bread and cupcakes = mini cake.

The BEST Bakery Style Pumpkin Muffins

Ok, so now that we have the whole muffin vs. cupcake thing cleared up, I made us the BEST Bakery Style Pumpkin Muffins!

Muffins aren’t my typical breakfast of choice. I’d much rather have a bowl of oatmeal or an eggy breakfast pizza.

But any time pumpkin is involved, suddenly I’m interested in muffins. More than interested. Starving.

The BEST Bakery Style Pumpkin Muffins

So, call me basic but, fluffy, moist pumpkin spiced muffins with maple glaze dripping over them? yes, please!

The BEST Bakery Style Pumpkin Muffins
 
Prep time
Cook time
Total time
 
Moist and fluffy Bakery Style Pumpkin Muffins. Bakery-quality straight from your oven in less that 40 minutes!
Author:
Recipe type: Muffin
Serves: 16 muffins
Ingredients
  • 1½ sticks butter, room temperature
  • 1 cup brown sugar
  • ¼ tsp nutmeg
  • ½ tsp allspice
  • ½ tsp ginger
  • ½ tsp salt
  • 1½ tsp cinnamon
  • 2 eggs, room temperature
  • 1 tsp vanilla
  • 2⅓ cup whole wheat pastry flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ cup buttermilk
  • ⅔ cup canned pumpkin puree

Maple Glaze (optional)
  • 1½ cup powdered sugar
  • 2 tbsp maple syrup
  • 1-2 tbsp milk
Instructions
  1. Preheat oven to 400 degrees F. Line a 12-count muffin tin with liners. NOTE: This recipe makes 16 muffins so prepare a second muffin tin with 4 liners. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment. Beat butter, brown sugar, nutmeg, allspice, ginger, salt, and cinnamon until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition. Add vanilla.
  4. In a separate bowl, sift together flour, baking powder, and baking soda. Stir buttermilk and pumpkin puree in a small mixing bowl.
  5. Mix in ⅓ of the sifted dry ingredients to the butter/sugar mixture until just combined. Stir in ½ of wet ingredients. Repeat, ending with dry ingredients. Mix until JUST combined - lumps are okay!
  6. Fill prepared muffin tins ⅔-fulls and bake at 400 degrees F for 5 minutes. Reduce oven temperature to 350 degrees and continue to bake for 25 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool 10 minutes in pan before removing.

  7. To make the glaze, whisk together powdered sugar, maple syrup, and 1 tbsp milk. If glaze is too thick add 1 more tbsp of milk. Drizzle over muffins.

The BEST Bakery Style Pumpkin Muffins

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