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    Home » Breakfasts

    January 4, 2021 Breakfasts

    Best Jumbo Pumpkin Muffins Recipe (Bakery Style)

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    Would you like to sink your teeth into the best pumpkin muffin you've ever had? I'm talking about the moistest, tastiest, and most satisfying pumpkin muffin ever! These Jumbo Pumpkin Muffins will give any artisan bakery a run for its money because they use real canned pumpkin and the finest ingredients.

    Jumbo Cinnamon + Sugar Pumpkin Muffins in a tin muffin pan. A white baking towel in nearby.
    Jump to Recipe Print Recipe

    Everyone who has tried these muffins agrees that they really are the best pumpkin muffins ever! You can make 6 jumbo, bakery style muffins, or 12 standard-sized muffins. These are so fool-proof and have the fluffiest insides EVER!!!

    Ingredients

    Pumpkin Muffins ingredients in glass bowls on a white table.

    Before starting this recipe, you'll want to verify that you have the following ingredients:

    • Canned pumpkin - This is the base that will make these pumpkin muffins shine. You want to use pure canned pumpkin (15-ounce can) and not pumpkin pie mix which is much different.
    • Granulated sugar - Helps to sweeten these muffins and works heavenly in conjunction with the light brown sugar.
    • Brown sugar - Light brown sugar will also help to sweeten and gives this muffins a nice flavor and helps them retain moisture.
    • All-purpose flour - This is the flour base you will need. You can also use whole wheat flour, but we prefer the all-purpose, unbleached white flour.
    • Baking soda- This helps the muffin rise. Be sure to carefully measure out the teaspoon. You will want to also ensure your baking soda is fresh.
    • Salt - Helps to enhance the flavors of these muffins. A little goes a long way!
    • Pumpkin Spice - This premixed spice blend has warm notes of cinnamon, clove, ginger, and nutmeg.
    • Nutmeg - We like to add a little more which amplifies the fall flavors of this perfect pumpkin muffin.
    • Eggs - binds ingredients, adds structure, moisture, and height to these muffins.
    • Vanilla extract - This adds a nice flavor to the muffins and is like the cherry on top for perfecting these muffins.
    • Vegetable oil - Adds moisture to these muffins. You can also use melted, and cooled butter, Greek yogurt, or apple sauce. But, they slightly alter the muffin texture making them a wee bit more dense.
    Bakery style pumpkin muffins batter. A hand is sprinkling cinnamon and sugar on these muffins.

    Cinnamon Sugar Topping

    • Ground cinnamon - adds flavor
    • Granulated sugar - adds sweetness, and a nice texture to the muffin tops as they bake up and crinkle.

    Recipe Tips

    This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Jumbo Pumpkin Muffins come out perfectly.

    Muffin Style

    We love the size and shape of jumbo muffins so we baked ours in a 6-count jumbo muffin tin. However, this recipe can be baked in standard muffin tins, mini muffin tins, or the deep, fancy muffin tins. Baking times may slightly vary--especially if you use mini muffin tins.

    Oil substitutes

    This muffin gets its fluffy texture from the vegetable oil. However, you can substitute this ingredient with ½ cup of the following items:

    • melted, and cooled butter (unsalted)
    • apple sauce (unsweetened)
    • Greek yogurt (plain, unsweetened)
    • Vanilla Greek yogurt (skip the extract if you use this)
    • Sour cream (full fat variety)

    Mix-ins

    This pumpkin muffin recipe is a great base for mix-ins. We have confidently tried these mix-ins with great success.

    • Caramels - Add one caramel square to the center of each muffin before baking. Fill the batter halfway, add a caramel, and then add the rest of the batter. Bake according to the below instructions.
    • Chocolate Chips - Fold in 1 cup of your favorite chocolate chips to the batter after the last step.
    • Raisins - If you are a raisin lover like me, you should try these with some raisins--so yummy!
    • Nuts - Pecans, slivered almonds, or walnuts taste delicious in this recipe! I would add ½ cup of your favorite nuts.

    Storage

    If you want to store your Jumbo Pumpkin Muffins, just follow these easy steps.

    • Allow them to fully cool to room temperature. This will take a good 90 minutes since they retain heat well. If you do not allow them to cool fully they will sweat, and lose their crunchy muffin tops.
    • Place them in a airtight container or wrap them in plastic wrap.
    • Store them at room temperature for up to 4 days.

    Pumpkin muffins don't need to be refrigerated.

    Frozen Storage

    Pumpkin muffins can be stored frozen for up to 3 months. If you want to freeze your muffins, allow them to cool for at least 90 minutes. Then, wrap them tightly in plastic wrap, use a food storage system, freezer-safe container, or zippered bag to prevent freezer burn. Next, store them inside the freezer where they won't be crushed by other heavy foods.

    When you're ready to eat your frozen muffin, you can remove it from the freezer the night before and allow it to defrost at room temperature. Defrosting a jumbo muffin at room temperature could take up to 3 or 4 hours.

    Alternatively, you can microwave the frozen muffin to defrost it. Just remove it from the plastic wrap before microwaving.

    Microwave on high for about 1 minute, check it, and microwave for additional 30-second intervals until warm and ready to eat!

    Jumbo Pumpkin Muffins with Cinnamon + Sugar in a grey muffin tin. There is a white baking towel nearby.

    Recipe

    Follow the recipe below to make the Best Jumbo Pumpkin Muffins Ever! This recipe makes 6 muffins, but you can adjust the recipe card for other servings.

    Jumbo Cinnamon + Sugar Pumpkin Muffins in a tin muffin pan. A white baking towel in nearby.
    Print Pin
    5 from 14 votes

    The Best Jumbo Pumpkin Ever!

    This recipe makes the best jumbo pumpkin muffins you've ever had! They are exceptionally fluffy, moist, and have the best pumpkin flavor. The cinnamon-sugar top bakes into a crispy heavenly shell. This tasty muffin recipe uses a jumbo muffin tin and makes 6 muffins.
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Course Breakfast, Dessert
    Cuisine American
    Keyword jumbo muffins, muffins, pumpkin, pumpkin muffins
    Servings 6 muffins
    Calories 565cal
    Author Muffin Tin Recipes
    Cost $3

    Equipment

    • 6-count jumbo muffin tin (or 12-count standard tin)
    • oven
    • mixing bowl
    • wooden spoon
    • Whisk

    Ingredients

    • 1 cup granulated sugar
    • ½ cup brown sugar
    • 1 ¾ cup all-purpose flour
    • 1 teaspoon baking soda
    • ⅛ teaspoon salt
    • 2 teaspoon pumpkin spice
    • ¼ teaspoon nutmeg
    • 2 large eggs
    • 15 ounces canned pumpkin
    • 1 teaspoon vanilla extract
    • ½ cup vegetable oil

    Topping

    • 1 teaspoon ground cinnamon
    • 3 tablespoon granulated sugar

    Instructions

    • Mix together the 1 teaspoon cinnamon and 3 tablespoon sugar and set aside.
    • Preheat oven to 375°F
    • Add jumbo cupcake liners to the 6-count pan
    • Add dry ingredients to a large bowl and whisk together.
    • Add all wet ingredients to the dry ingredients and mix until their just combined. Don't overmix or the muffins won't be fluffy!
    • Scoop the batter into the muffin tin until it almost reaches the top.
    • Sprinkle the cinnamon and sugar mixture to the top of the batter.
    • Place in the preheated oven and bake for 25 - 30 minutes.
    • Check doneness by inserting a toothpick into the center of one muffin at 25 minutes. If it comes out clean, they're done.
    • Allow the muffins to cool before enjoying.

    Notes

    Nutritional values may vary and are meant to be a guide. 

    Nutrition

    Serving: 1muffin | Calories: 565cal | Carbohydrates: 92g | Protein: 7g | Fat: 20g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 82mg | Potassium: 240mg | Fiber: 3g | Sugar: 60g | Vitamin A: 11123IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 3mg
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    Reader Interactions

    Comments

    1. Maridee says

      June 01, 2022 at 4:06 pm

      5 stars
      These are fabulous! I have already made 3 batches. I highly recommend these. I did add pecans in one batch and I’ll add them again next time. ❤️

      Reply
      • Muffin Tin Recipes says

        June 01, 2022 at 7:29 pm

        Thanks for the comment Maridee! We're glad you liked the recipe. Pecans sound like they'd be a great addition to these muffins. Thanks for sharing!

        Reply
    2. Christine says

      July 15, 2022 at 3:25 pm

      I made this recipe with a few edits since I don\'t eat eggs. I used 2 flax egg replacements (1T ground flax + 2 1/2T water mixed and let sit for 5 min = 1 egg), I increased the salt to 1/4 tsp on the second try, and I replaced the cinnamon in the topping with more pumpkin pie spice by the third try. I made the recipe with these changes and the first two batches were just a little TOO soft/moist and felt underdone (though they were cooked all the way through with a clean toothpick test).

      For my 3rd attempt, I left the changes mentioned above, reduced the oil to 1/3 cup and added 3/4 cup of rolled oats to the mix as well... that made them 100% to my liking. I know everyone is different but if you want a little more of a sturdy muffin that is still moist, these changes will get you there!

      I also sprinkled some oats on top with the PSP/sugar mixture to make them extra pretty.

      Thanks a TON for this recipe, love love love it!

      Reply
    3. Venie says

      September 11, 2022 at 10:29 am

      They smell amazing but They\\\'ve been in the oven for 45 minutes and they are still not done

      Reply
    4. Shawn R. Edmonds says

      November 13, 2022 at 3:33 pm

      5 stars
      I made these Jumbo Pumpkin Muffins today and they are moist and delicious and beautiful!! I added 1/2 cup chopped pecans and I topped them with cream cheese icing mixed with Saigon Cinnamon and sprinkled some gold sanding sugar!! I can’t believe how flavorful they are! Thank you very much!

      Reply
    5. Mignon says

      November 25, 2022 at 8:43 pm

      Made these in a standard muffin pan. Baked for about 23 minutes and they were perfect! Added mini chocolate chips and walnuts! The sugar/cinnamon on top really made them special!

      Reply
    6. Heather Foley says

      December 28, 2022 at 12:53 pm

      Perfect! I added peeled diced pears. That upped the moisture and I had to bake them a little longer. (38 minutes) I am really pleased with this recipe.

      Reply

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