Bakery Style Pumpkin Muffins Recipe

Name: Bakery Style Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup margarine (partially melted & cooled); 3 cup granulated sugar; 6 large eggs; 3 1/3 cup pumpkin pie mix; 1 cup cool water; 6 cup all purpose flour; 3 tsp baking powder; 2 tsp baking soda; 1 tsp salt; 1 1/2 tsp ground cinnamon; 1 tsp ground nutmeg; 1 pinch ground nutmeg

Servings: persons

1 cup margarine (partially melted & cooled)
3 cup granulated sugar
6 large eggs
3 1/3 cup pumpkin pie mix
1 cup cool water
6 cup all purpose flour
3 tsp baking powder
2 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1 pinch ground nutmeg

1
Preheat oven to 350F
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.
6
Set aside.
7
In another large bowl wisk all dry ingredients together.
8
Then sift dry ingredients twice.
9
Wisk wet ingredients into dry until just incorporated.
10
Make sure there are minimal lumps but don't overmix.
11
Fill muffin cups to just under 3/4 full.
12
Bake about 25 minutes or until toothpick comes out clean.
13
Let stand 5 minutes then transfer to wire rack for cooling.
14
Serve as is or top with a cream cheese drizzle.
15
Enjoy!

1458

kcal

Calories

Fat

292

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup margarine (partially melted & cooled), 3 cup granulated sugar, 6 large eggs, 3 1/3 cup pumpkin pie mix, and more.

Yes, Bakery Style Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bakery Style Pumpkin Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions