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.
Servings 6 muffins
Calories 565cal
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