Recipe: Appetizing Bakery Style Pumpkin Muffins

Bakery Style Pumpkin Muffins. After testing and retesting several recipes, I found the best ingredients for creating a moist, light, sweet crumb for these pumpkin muffins were: honey + brown sugar for sweetness, canned pumpkin puree and. Easy, jumbo, gorgeously full of pumpkin flavor, moist and tender bakery style pumpkin muffins. Delicious "bakery style" banana chocolate chip muffins made a bit healthier.

This is a crumb cake meets muffin combo that's directly inspired by the classic bakery breakfast cake. And like their inspiration, these muffins have a fine, delicate crumb with a buttery, vanilla flavor and a thick topping of sweet crumbs. Ready to make them your reality? You can have 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 1 cup of margarine (partially melted & cooled).
2. You need 3 cup of granulated sugar.
3. You need 6 large of eggs.
4. Prepare 3 1/3 cup of pumpkin pie mix.
5. Prepare 1 cup of cool water.
6. You need 6 cup of all purpose flour.
7. Prepare 3 tsp of baking powder.
8. Prepare 2 tsp of baking soda.
9. Prepare 1 tsp of salt.
10. Prepare 1 1/2 tsp of ground cinnamon.
11. Prepare 1 tsp of ground nutmeg.
12. You need 1 pinch of ground nutmeg.

Amazing bakery style pumpkin muffins that are sure to please with their moist, dense flavor! This is hands-down the best pumpkin muffin recipe I've ever tried. Sweet, dense muffins packed with pumpkin flavor are topped with a sweet brown sugar crumble, making this a recipe you'll turn to again. This kitchen tested muffin batter creates extra large bakery style muffins with big muffin tops and dense, moist centers.

Bakery Style Pumpkin Muffins instructions

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..

These Bakery Style Muffins Are: Jumbo in size, but you can easily bake in a standard or mini muffin pan. These bakery style pumpkin muffins with crumb topping really are The Best Pumpkin Muffins Ever! Your family and friends will be begging you for more! I have made a lot of pumpkin muffins in my life. Some have been filled with cream cheese, others.