Jumbo Pumpkin Muffins
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These Jumbo Pumpkin Muffins are super moist, easy to make and full of pumpkin spice! These bakery-style muffins are perfect for fall!
These Jumbo Pumpkin Muffins are full of warm pumpkin spices and taste so perfect for fall. They’re moist, fluffy, packed with pumpkin flavor and most importantly JUMBO! I like to top my muffins with raw sugar before baking to give them crunchy bakery-style muffin tops! If you don’t have a jumbo muffin pan, these muffins can also be easily made in a standard size muffin pan.
If you’re looking for more pumpkin recipes you’ll love my Pumpkin Cookies with Cream Cheese Frosting, Pumpkin Bread or Pumpkin Pie with Graham Cracker Crust!
Ingredient Breakdown
All-purpose flour – this gives the muffins structure.
Baking soda & baking powder – both leaveners are needed to help the muffins rise.
Cinnamon, nutmeg & ginger – needed to help give the muffins their pumpkin spice flavor.
Pumpkin puree – adds flavor and moisture. Make sure to use pumpkin puree and NOT pumpkin pie filling. Pumpkin puree has 100% pumpkin while pumpkin pie filling already has spices and sugar added to it.
Vegetable oil – adds moisture and makes the muffins soft!
Granulated & brown sugar – sweetens and tenderizes the muffins. The brown sugar makes it extra moist! Either light or dark brown sugar will work.
Eggs – helps bind the ingredients.
Vanilla extract and salt – enhances flavor.
How To Make Jumbo Pumpkin Muffins
1. In a small bowl, whisk together the all-purpose flour, baking powder, cinnamon, baking soda, salt, nutmeg and ginger. Set aside.
2. In a medium bowl, whisk the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs and vanilla extract until smooth and well combined.
3. Fold the dry ingredients into the wet ingredients until just combined. The batter will be thick!
4. Evenly divide batter between muffin cups. If desired sprinkle with raw sugar. Bake muffins at 400°F for 25 minutes. Store Jumbo Pumpkin Muffins in an airtight container for up to 5 days at room temperature.
Pro Tips For Jumbo Pumpkin Muffins
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix your batter! This will cause too much gluten development which will make the texture of the muffins rubbery and gross.
- Sprinkle raw sugar on top to get that signature crunchy muffin top. You could also use sparkling sugar.
- Fill your muffin cups 2/3 of the way full to get tall muffin tops. For a jumbo muffin pan I like to do 3 scoops of batter per muffin cup using this cookie scoop.
My Favorite Muffin Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Jumbo Muffin Pans
- Jumbo Muffin Liners
- Cookie Scoop
What To Do With Leftover Pumpkin Puree?
Make one of my other pumpkin recipes! Some of my favorites are:
- Brown Butter Pumpkin Snickerdoodles
- Pumpkin Cream Cheese Bread
- Pumpkin Olive Oil Cake
- Pumpkin Cookies with Maple Icing
Did you know that you can also freeze leftover pumpkin puree? Simply transfer it to an airtight container or a zip-top bag and place in the freezer for up to 3 months. Thaw in the fridge overnight when you’re ready to use it!
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Jumbo Pumpkin Muffins
Equipment
- 1 Jumbo Muffin Pan
Ingredients
- 240 g (2 cups) all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp nutmeg
- ¼ tsp ginger
- 300 g (1 1/4 cups) pumpkin puree
- 200 g (1 cup) brown sugar
- 100 g (1/2 cup) granulated sugar
- 120 g (1/2 cup) vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- raw sugar for topping optional
Instructions
- Preheat oven to 400°F. Line a 6 count jumbo muffin pan muffin pan with paper liners.
- In a small bowl, whisk together the all-purpose flour, baking powder, cinnamon, baking soda, salt, nutmeg and ginger. Set aside.
- In a medium bowl, whisk the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs and vanilla extract until smooth and well combined.
- Fold the dry ingredients into the wet ingredients until just combined.
- Evenly divide batter between muffin cups. If desired sprinkle with raw sugar. Bake muffins 25 minutes.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Standard size muffins: You can use a standard size muffin pan for this recipe just decrease the baking time. Yields 12 standard muffins.
- Store Jumbo Pumpkin Muffins in an airtight container for up to 5 days at room temperature.
