These Bakery Style Pumpkin Muffins are moist, delicious and full of Fall flavor!
Writing about Fall is honestly making me GIDDY! I am so excited about all things Fall like pumpkin picking, apple picking, apple cider donuts, hot apple cider, Fall clothing and especially all the Fall baking. This is the first Fall that I’m not flying home to go apple picking with my family. I’m pretty bummed about it, but I am quite excited to start new traditions in Illinois with my little family. One great thing about the mid-west is that there are plenty of fun Fall activities to engage in!
I first made this muffin recipe back in college and I think this is one of the the recipes that truly sparked my love for pumpkin baked goods! I think the other were these Oat Flour Pumpkin Muffins. If you’re gluten-free check them out!
These pumpkin muffins paired with a cup of coffee is the absolute perfect snack on a chilly Fall day. They’re incredibly easy to make and just enough to satisfy that sweet tooth.
Ingredients to make Bakery Style Pumpkin Muffins:
1 Ripe Banana
Pumpkin Pie Spice
Bakery Style Pumpkin Muffins
- Total Time: 30 Minutes
- Yield: 12 Muffins 1x
These Bakery Style Pumpkin Muffins are easy to make and taste just like Fall! They’re perfectly paired with a cup of coffee for the perfect mid-day snack.
1 1/2C Flour
1C Rolled Oats
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
2 tsp Pumpkin Pie Spice
1 teaspoon Vanilla
1/2 tsp Salt
1/3C Coconut Sugar
1/2 C Almond Milk
1C Pumpkin Puree
1/3C Plain Greek Yogurt
1/2 Mashed Banana
Chocolate Chips to mix in and top
Oats to top before putting in the oven
- Preheat your oven to 350
- Add your wet ingredients to a bowl and mix
- Add your dry ingredients to your wet ingredients and mix until just combined.
- Throw in as many chocolate chips as you want and fold into the batter.
- Scoop your batter into a greased cupcake tin and bake for 20 minutes or until a toothpick comes out clean.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
Keywords: Muffins, Pumpkin, Fall, Healthy
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