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Bakery-Style Pumpkin Muffins

Bakery-Style Pumpkin Muffins

This recipe for Pumpkin Muffins is soft, moist, sweet and believe it or not, secretly healthy! Add on a few pepitas before baking to make these look like you bought them fresh out of a bakery.
Course Breakfast
Cuisine American
Keyword healthy pumpkin muffins, pumpkin muffin recipe, pumpkin muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 14 muffins
Calories 199kcal
Author Lauren Brennan


  • 1 1/2 cups whole wheat flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup canned pumpkin puree
  • 1/2 cup vegetable oil or canola or light olive oil
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1/4 cup pepitas


  • Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.
  • In a large bowl, stir all dry ingredients until well mixed. Create a well in the center and add in the eggs, pumpkin, oil, honey, and vanilla. Stir until dry ingredients are just absorbed. Scoop into muffin tins 2/3 way full and top with a sprinkling of pepitas.
  • Bake 20 minutes or until completely cooked. Remove and cool 5 minutes before removing and serving.


For Pumpkin Chocolate Chip Muffins: fold in 1/2 cup semi sweet chocolate chips into the batter. Scoop into muffin tins and sprinkle with a few extra chocolate chips before baking.


Calories: 199kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 135mg | Potassium: 130mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2077IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg