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    HOME » Recipes » Cake & Muffins

    Published: Sep 26, 2022 · Modified: Oct 31, 2022· This website generates income via ads ·

    Bakery Style Pumpkin Muffins for Two

    Jump to Recipe Print Recipe Pin Recipe

    In the 1980's, muffin shops suddenly sprang up on every corner, much like cupcake shops did in the early 2000's. They sold big, beautiful muffins in every flavor imaginable. They were moist and delicious, often with a filling or crumble top. Fast forward to 2022. Most of the cupcake shops have closed, and certainly most, if not all of the muffin shops as well. Trends come and go, but I miss those muffins, especially the pumpkin muffins. Their debut in the glass case announced the arrival of Fall, much like pumpkin spiced lattes do now. With a lot of trial and error I have replicated those muffins in this recipe for Bakery Style Pumpkin Muffins for Two.

    These muffins are packed with pumpkin flavor, with a cinnamon sugar pecan mixture layered in the middle of the muffin and sprinkled heavily on top. Just look at those cinnamon sugar crackles.

    A muffin with sugar crackles on top on white wood board with pumpkin and autumn leaves.
    Muffin cut in half to reveal the cinnamon sugar layer in the center.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Ingredient Notes
    • Variations and Substitutions
    • Step-by-Step Instructions
    • Recipe FAQ'S
    • Looking for More Muffin Recipes?
    • Equipment for Bakery Style Pumpkin Muffins for Two
    • Food Storage Tips
    • Pro Tips for Bakery Style Muffins
    • Perfect Pairings
    • Recipe

    Why You'll Love This Recipe

    • If you love pumpkin, this recipe is for you. The cinnamon, pumpkin and pecans are a perfect flavor combination.
    • If you need just two or three large to jumbo muffins, this recipe is for you. If you need more, just adjust the recipe up in the recipe card below.
    • These muffins can be served warm from the oven, room temperature, or cold from the refrigerator.
    • If you are hosting a Thanksgiving brunch, these are perfect for the people who just want coffee and something sweet.

    Ingredients

    All of the ingredients for Bakery Style Pumpkin  Muffins for Two.

    Ingredient Notes

    • These are all simple ingredients that you probably have on hand. I would like to make a recommendation concerning the pumpkin. Please use pumpkin puree NOT pumpkin pie filling. They are not interchangeable. Call me picky, but I like Libby's 100% pure pumpkin puree over the others, especially the store brands.
    • Disclaimer: I have not been compensated for my endorsement here. This is just what I like, so I recommend it.

    Full ingredients list & measurements provided in the recipe card.

    Variations and Substitutions

    • I prefer pecans in this recipe, but walnuts would work as well. I think pumpkin seeds (pepitos) would be great, but I have not tried it.
    • You could use butternut squash or sweet potato puree in place of the pumpkin. Just be sure that the consistency is the same.

    Step-by-Step Instructions

    Small bowl with cinnamon, sugar, and chopped pecans.

    Add 3 tablespoons of the sugar with ½ teaspoon cinnamon and the pecans.

    Bowl with mixed sugar, cinnamon, and chopped pecans.

    Mix the sugar, pecan, and cinnamon until the cinnamon is evenly distributed.

    Mixing bowl with flour, salt, baking powder, and cinnamon.

    Add the flour, baking soda, salt and remaining cinnamon to another bowl.

    Dry ingredients mixed with a well made in the center.

    Mix the dry ingredients completely and form a well in the center.

    Medium bowl with pumpkin, sugar, oil, egg, and brandy.

    In another bowl mix the pumpkin, egg, oil, and brandy to the remaining sugar.

    Bowl with mixed wet ingredients.

    Use a whisk to mix the wet ingredients completely.

    Mixing wet and dry ingredients in mixing bowl.

    Add the wet ingredients into the well in the dry. Stir until the flour is absorbed.

    Baking tin with paper cupcake liners and batter topped with sugar cinnamon pecan mixture.

    Place in prepared muffin tin and bake until risen and golden brown.

    Fully bake muffin removed from the oven.

    Remove the muffins from the oven and cool on a wire rack.

    Muffin cut in half to show the cinnamon sugar pecan filling.

    Serve warm, at room temperature or chilled.

    Recipe FAQ'S

    What's the difference between pumpkin pie filling and pumpkin puree?


    Pumpkin puree is very different from pumpkin pie filling! Pumpkin puree is simply cooked and pureed winter squash while pumpkin pie filling has added flavors, like cinnamon, nutmeg, cloves, and sugar. They are NOT interchangeable.

    What can I substitute for pumpkin puree?

    You can substitute almost any roasted and puréed squash for canned pumpkin. Try frozen butternut squash or roasted acorn squash. Make sure the consistency is the same as pumpkin puree for the best results.
    Sweet potatoes are one of the best alternatives to canned pumpkin. You can roast the raw sweet potatoes or use canned sweet potato cubes. Again, consistency is important to get the best results.

    Can you use real pumpkin instead of canned?


    One pumpkin will yield more than enough puree to substitute for canned pumpkin in most recipes. An average-sized pie pumpkin weighs about 4 pounds and yields about 2 cups of puree. There are 15 ounces of pumpkin puree in a regular-sized can of pumpkin, which is just under 2 cups.

    Looking for More Muffin Recipes?

    Plate with banana nut muffin split in half with butt in between halves.

    Banana Nut Muffin with Applesauce

    Muffins in dark muffin tin on weathered wood and pichuberrys scattered around.

    Pichuberry Raspberry Coconut Muffins

    Equipment for Bakery Style Pumpkin Muffins for Two

    • Small bowl
    • Medium bowl
    • Lager bowl
    • Whisk
    • Wooden spoon
    • Jumbo muffin tin

    Food Storage Tips

    These Bakery Style Pumpkin Muffins for Two are best served the day they are made, but do last a day or two in the refrigerator, and a few weeks in the freezer.

    Pro Tips for Bakery Style Muffins

    • The goal here is to make a big bakery style muffins, but if you prefer standard sized muffins use a regular muffin tin and you will have four muffins.
    • To get that beautiful cinnamon sugar layer, fill the muffin cup with half the batter, sprinkle with the cinnamon sugar pecan mixture, then finish with the remaining batter. Make sure you leave enough of the cinnamon sugar and pecans for the tops. I actually make a little extra so I have plenty to load on the tops.
    • You can make these muffins in a tin lined with paper baking cups, or you can generously spray the wells with baking spray and place the batter into the tin without a liner. I did it both ways and like the no-paper baking liner method the best.
    • Do not over bake these. Mine were perfect in 28 minutes. Gently press the top of the muffin. If it is firm to light pressure, it is done.

    Perfect Pairings

    • The obvious perfect pairing with pumpkin muffins is a hot cup of coffee or tea.

    Recipe

    Bakery Style Pumpkin Muffins for Two

    These muffins are packed with pumpkin flavor, with a cinnamon sugar pecan mixture layered in the middle of the muffin and sprinkled heavily on top.
    5 from 41 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Cooling time 10 mins
    Total Time 50 mins
    Course
    Breakfast
    ,
    Brunch
    Servings 3

    Equipment

    • 3 Bowls Small, medium, and large
    • Whisk
    • wooden spoon
    • Muffin tin Large or jumbo muffin tins for this recipe or regular for 4 muffins
    • Paper cupcake liners optional

    Ingredients
      

    • ¾ cup granulated sugar
    • ¼ cup finely chopped pecans
    • 1 teaspoon cinnamon
    • ⅔ cup all-purpose flour
    • ½ teaspoon salt
    • ½ teaspoon baking soda
    • ½ cup pumpkin puree
    • 1 large egg
    • 3 tablespoons oil
    • 1 tablespoon brandy, rum, bourbon, or water

    Instructions
     

    • Preheat oven to 350 degrees.
    • Line baking tin with paper cupcake liners if desired. Alternately you can generously spray the cups with baking spray.
    • In a small bowl combine ¼ cup of the sugar, ½ teaspoon of the cinnamon, and all of the chopped pecans. Mix well and set aside.
    • In a large mixing bowl add the flour, baking soda, salt, and the remaining ½ teaspoon of cinnamon. Mix well. Make a well in the center and set aside.
    • In a medium mixing bowl add the pumpkin, egg, oil, remaining sugar, and tablespoon of liquor or water. Mix well with whisk.
    • Pour the wet ingredients into the dry ingredients and mix well but just until the flour is moistened. Do not over-mix.
    • Spoon half the batter into the muffin cups. Sprinkle with the cinnamon sugar pecan mixture. Spoon the remaining batter on and sprinkle with the remaining cinnamon sugar pecan mixture.
    • You should have 2 jumbo muffins, or 3 large muffins or 4 regular-sized muffins depending on the size of the muffin tin used.
    • Bake for 20-30 minutes depending on the size of the muffin. Remove from oven when golden brown and the top is firm to gentle pressure.
    • Allow muffins to cool in the muffin tin for 5 minutes then remove and cool on a wire rack. You might need to run a knife around the edge if you did not use paper liners.

    Notes

    NOTES: This recipe with make 2 jumbo muffins, 3 large muffins, or 4 regular sized muffins. Nutritional data is based on 3 large muffins.

    Nutrition

    Calories: 511kcalCarbohydrates: 76gProtein: 6gFat: 22gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 55mgSodium: 594mgPotassium: 172mgFiber: 3gSugar: 52gVitamin A: 6441IUVitamin C: 2mgCalcium: 36mgIron: 2mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    NOTES: This recipe with make 2 jumbo muffins, 3 large muffins, or 4 regular sized muffins. Nutritional data is based on 3 large muffins.
    Tried this recipe?Let us know how it was!

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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