Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, bakery style pumpkin muffins. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Bakery Style Pumpkin Muffins is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Bakery Style Pumpkin Muffins is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook bakery style pumpkin muffins using 12 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Bakery Style Pumpkin Muffins:
Prepare 1 cup margarine (partially melted & cooled)
Prepare 3 cup granulated sugar
Prepare 6 large eggs
Prepare 3 1/3 cup pumpkin pie mix
Make ready 1 cup cool water
Get 6 cup all purpose flour
Make ready 3 tsp baking powder
Make ready 2 tsp baking soda
Make ready 1 tsp salt
Make ready 1 1/2 tsp ground cinnamon
Take 1 tsp ground nutmeg
Make ready 1 pinch ground nutmeg
Instructions to make Bakery Style Pumpkin Muffins:
Preheat oven to 350°F
Prepare jumbo muffin cup with non-stick spray.
In a large bowl beat together butter and sugar until crumbly.
Beat in eggs one at a time.
Wisk in pumpkin and water. Set aside.
In another large bowl wisk all dry ingredients together.
Then sift dry ingredients twice.
Wisk wet ingredients into dry until just incorporated.
Make sure there are minimal lumps but don't overmix.
Fill muffin cups to just under 3/4 full.
Bake about 25 minutes or until toothpick comes out clean.
Let stand 5 minutes then transfer to wire rack for cooling.
Serve as is or top with a cream cheese drizzle.
Enjoy!
Makes about 16 jumbo muffins.
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