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    Home » Recipes » Breakfast » Pumpkin Jumbo Muffins

    Published: Nov 6, 2022 by Alicia This post may contain affiliate links.

    Pumpkin Jumbo Muffins

    Jump to Recipe Print Recipe
    Bakery style pumpkin muffins stacked.

    These pumpkin jumbo muffins are one of my favorite muffin recipes of all time! With delicious pumpkin spice flavor and a huge fluffy top, they are the best bakery-style muffins you can make at home.

    All you need for this recipe is a jumbo muffin pan, made for 6 muffins. These can also be made in a regular muffin pan which will make 12 muffins, with just a small time adjustment. But sometimes you just want a giant muffin!

    Don't forget the crunchy sugar on top! It really adds the best texture to these pumpkin spice muffins. Serve these jumbo muffins with a cinnamon milk or winter wassail, and a Quiche Florentine for the ultimate breakfast.

    Bakery style pumpkin muffins on a plate with pumpkins.
    Jump to:
    • The Best Jumbo Muffins
    • Pumpkin Puree for Muffins
    • Equipment Needed
    • Ingredients
    • Step by Step Instructions
    • How to Make Perfect Bakery-Style Muffins
    • Serving Suggestions
    • How to Store and Reheat
    • Recipe FAQ
    • Pumpkin Recipes
    • Pumpkin Jumbo Muffins

    The Best Jumbo Muffins

    I got the urge to make jumbo muffins at home after visiting my local bakery every weekend. While the walk to the bakery is great, $6-7 a giant muffin starts to add up really fast. I researched a few different recipes, tested this one multiple times, and I think I have the perfect combination to create bakery-style muffins at home.

    You'll love these because:

    • Lower cost - Instead of spending $7 on a bakery-style muffin, you can make a bunch of them at home for half the price.
    • Fall flavors - These are so delicious for cool, cozy weekends, brunch, Thanksgiving or Christmas breakfasts, or snacks. They also make great gifts.
    • Gluten and dairy free friendly - I'll give you some substitutes to make these pumpkin muffins gluten and dairy free.

    Pumpkin Puree for Muffins

    Canned pumpkin puree can vary greatly both in flavor and moisture. Not all pumpkin purees are created equal. Usually this isn't a huge deal when making a dish like pumpkin pasta, but for baking, it can really throw off the moisture content of your muffin.

    • Libby's - This tends to be very tried and true when it comes to both flavor and water content. Make sure you get unflavored and not one that's got spices already in it. You do not want "pumpkin pie filling".
    • Trader Joe's - I've used this with varying degrees of success. Overall though, it turns out good.
    • Whole Foods or "Organic" Brands - These tend to turn out less flavorful and have a lot more moisture in them. I know that we always hear organic is "better" but in this case, it may not be!
    • Costco - I got a big batch of the "green valley" brand, which is darker in color, but also a little lighter in flavor. Libby or Trader Joe's are my choices, then this.

    Equipment Needed

    Pumpkin muffins in a wilton jumbo muffin pan.

    To make this recipe as intended, you do need a jumbo-sized muffin tin. I ordered mine from Wilton on Amazon.

    You can also make these into regular sized muffins - it should make 12 total. But let's just be honest, they're not quite as fun as the big bakery style muffins. They will taste just as good!

    Ingredients

    Ingredients for jumbo muffins with pumpkin.
    • All purpose flour - This can also be substituted with Bob's 1:1 gluten free flour. I like using Bob's Red Mill Organic Unbleached, Gold Medal, or White Wings.
    • Baking powder and baking soda - Make sure this is fairly fresh for best results.
    • Spices - Cinnamon and nutmeg are essential flavors.
    • Melted butter and vegetable oil - This combination of butter and oil provides the best texture and flavor, however you could use one or the other. Substituting it will result in changes. For instance, using all oil results in less depth of flavor, but also a more spongey texture. I recommend using Earth Balance Pressed Oils in place of melted butter for dairy free.
    • Sugar - Any white sugar will work. I have not tested this with coconut sugar. I imagine the flavor could work here though!
    • Eggs - Use 2 large eggs - not extra large!
    • Milk - I recommend using whole milk for the best results, but any milk will work for this recipe. Use oat milk for dairy free.
    • Pumpkin Puree - See my notes above on picking a pumpkin puree. If you have a favorite for baking, just use that!
    • Vanilla Extract
    • Turbinado sugar - This is optional but gives these muffins a sparkling, crunchy top. Sometimes this is called "Sugar In The Raw".

    Step by Step Instructions

    Mixing pumpkin muffin batter.
    1. Mix together dry ingredients - Preheat oven to 425 degrees Fahrenheit. Grease a jumbo muffin tin for 6 muffins. In a large bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
    2. Mix together wet ingredients - Melt butter in the microwave for about 30 seconds. Mix together the vegetable oil, sugar, butter, milk, vanilla, and pumpkin puree in a large bowl. Add in 2 large eggs, whisking till smooth.
    3. Mix wet and dry ingredients - With a spatula or wood spoon, stir the dry ingredients into the wet ingredients, little bit little.
    4. Stir till just combined, but do not overmix.
    5. Pour batter into muffin tin - Pour the pumpkin batter into the greased muffin tins, filling almost to the top. Sprinkle tops with turbinado sugar for the extra crunch.
    Pumpkin muffin batter in a pan.
    Sprinkling turbinado sugar on the pumpkin muffin tops.

    Bake - For the perfect domed jumbo muffins, start baking the muffins at 400 degrees Fahrenheit and then decrease the temperature to 350F after 5 minutes and continue baking another 25 minutes. If you don't care about a high dome, just bake another 5 minutes at 350.

    Jumbo muffins just baked in a pan.

    Cool - Allow the pumpkin muffins to cool for about 5 minutes in the pan before removing them onto a baking rack to continue cooling.

    How to Make Perfect Bakery-Style Muffins

    Here are a few of my expert tips for making giant muffins:

    • Fresh leavening - Make sure your baking powder and baking soda are fresh. If not, this often results in flat muffins.
    • Higher oven temperature - Use the tip for starting at the higher oven temperature. It really does make a difference and gets them slightly crunchy on the tops, but still soft in the middle. I've tried it both ways with these muffins and the ones I didn't start at a higher temperature (while still delicious) are not as domed. Just don't open the oven door when you decrease the temperature.
    • Do not overmix - A few lumps are ok, just eliminate any large chunks of flour and use your wrist to scrape around the edge of the bowl and fold the batter in rather than stirring vigorously.
    A bakery style muffin cut in half to show volume and crumb.

    Serving Suggestions

    These jumbo muffins go great with a breakfast spread. I highly recommend serving them with:

    • Quiche Florentine
    • Mini Quiche (best for a party or large breakfast)
    • Cinnamon Milk or a Rooibos Latte
    • Simple scrambled eggs and homemade sausage (page 53 of The Dizzy Cook cookbook)
    A pumpkin bakery style muffin with a crispy sugar top.

    How to Store and Reheat

    Jumbo muffins are best stored in an airtight container for 1-2 days on the counter. If you won't eat right away, I recommend freezing them. You can freeze these up to 3 months.

    To defrost - Place in the refrigerator overnight or cover in foil and place into an oven that you preheat to 350 degrees Fahrenheit.

    To warm from room temperature - Place the pumpkin muffins uncovered on a sheet pan and preheat to 300 degrees F. Remove once it reaches that temperature.

    Warming in the oven gets the top to crisp up a little bit again but still heats the muffin in the center.

    A large jumbo muffin on a plate with pepitas.

    Recipe FAQ

    How do I get the perfect jumbo muffins?

    Start with a good, large muffin pan like Wilton. Fold the batter, don't just stir into oblivion. Use fresh leavening and start with a high heat, then decrease the heat while baking for the perfect domed top.

    Can I make these gluten free?

    Yes, these work well with Bob's 1:1 gluten free flour.

    Can I make these muffins dairy free?

    You can substitute the melted butter with ghee, coconut or earth balance pressed oils. Keep in mind, using oils will change the texture of the muffin to be a little more spongey. Use full fat oat milk as a milk substitute.

    Will these bakery-style muffins work in a smaller muffin pan?

    Yes, you just need to spoon them evenly into the smaller muffin tin and bake them for less time. Typically 15-20 minutes.

    Pumpkin Recipes

    For more fantastic pumpkin recipes like these jumbo pumpkin muffins, see these posts!

    • Berry Protein Smoothie
    • Mediterranean Meatballs
    • Healthy Blueberry Smoothie
    • Pepita Crusted Salmon

    If you make any of my recipes, don’t forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And please leave a review below!

    Pumpkin jumbo muffins stacked on a plate.

    Pumpkin Jumbo Muffins

    These bakery style muffins are large and in charge! With a fluffy cinnamon pumpkin bread and crunchy sugar top, they're just like the jumbo muffins you pay $6 for!
    5 from 10 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free, Low Salt, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6 muffins
    Calories: 432kcal
    Author: Alicia

    Ingredients

    • 3 cups all purpose flour
    • ¼ teaspoon baking soda
    • 3 teaspoons baking powder
    • ½ teaspoon kosher salt
    • 1½ teaspoons cinnamon
    • ½ teaspoon nutmeg
    • ⅓ cup melted butter
    • ⅓ cup vegetable oil
    • ¾ cup white sugar
    • 2 large eggs
    • ¾ cup milk
    • ½ cup pumpkin puree
    • 1½ teaspoons vanilla extract
    • 1 tablespoon turbinado sugar (sugar in the raw)
    US Customary - Metric

    Instructions

    • Preheat oven to 400 degrees Fahrenheit. Grease a jumbo muffin tin for 6 muffins with extra oil or butter (if using the Wilton pan, this is very nonstick so not a lot is needed). In a large bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
    • Melt butter in the microwave for about 30 seconds. Mix together the vegetable oil, sugar, butter, milk, vanilla, and pumpkin puree in a large bowl. Add in 2 large eggs, whisking till smooth.
    • Slowly stir the flour mixture into the wet ingredient mixture a little bit at the time till combined, scraping your spatula around the edges of the bowl and folding in. Some small lumps or streaks of flour are ok - be careful to not overmix.
    • Use a large spoon or scoop to transfer the pumpkin batter into the greased muffin tins, filling almost to the top. Make sure all are filled evenly. Sprinkle tops with a generous pinch of turbinado sugar.
    • Bake at 400 degrees F for 5 minutes, then without opening the oven, decrease heat to 350F and bake another 25-27 minutes. A toothpick inserted in the center should yield a few crumbs but not wet batter.
    • Allow the muffins to cool in the pan for about 5 minutes and then remove them to cool the rest of the way on a wire rack. Serve warm or wait for them to cool completely before storing.

    Notes

    • Use plain pumpkin puree, not spiced pumpkin pie filling.
    • I used the scoop and level method to measure flour. Digging the measuring cup into the flour may result in more dry muffins. 
    • This recipe works with Bob's 1:1 gluten free flour.
    • For a sweeter muffin, add ¼ cup brown sugar. 
    • If you find your muffins take much longer to bake or are overly moist, try a different pumpkin puree next time. Some are more watery than others. 
    • These pumpkin muffins store well at room temperature for 1-2 days. If you don't eat them in that amount of time, freeze them!

    Nutrition

    Serving: 1muffin | Calories: 432kcal | Carbohydrates: 56g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 84mg | Sodium: 360mg | Potassium: 380mg | Fiber: 3g | Sugar: 28g | Vitamin A: 3603IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!

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    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. Tiffany K says

      January 16, 2023 at 8:17 pm

      5 stars
      I made these for our Thanksgiving breakfast that I hosted. Guests loved them. An interesting take on muffins & pumpkin if you like both!

      Reply
    2. Jamie says

      November 11, 2022 at 6:37 pm

      5 stars
      What a delightful fall muffin! Made these today and they are disappearing already! I used a regular muffin pan and got about 18 muffins out of the batch (some where a bit small though so I'll probably fill the cups more next time.) I used gluten free 1:1 flour and they're perfect texture!

      Reply
    3. Ashish Rathee says

      November 10, 2022 at 2:58 am

      5 stars
      Chia Seeds Nutrition are rich in fibre, omega-3 fatty acids, high-quality protein, as well as a number of necessary minerals and antioxidants.They might lessen diabetes and heart disease risk factors, blood levels of heart-healthy omega-3 fatty acids, and intestinal wellness

      Reply
    4. Cindy says

      November 09, 2022 at 4:05 pm

      I made these over the weekend and my kids loved them. Super easy and tasty recipe!

      Reply
    5. Kent says

      November 07, 2022 at 11:38 pm

      5 stars
      Nice recipe. They came out very tasty. I made 12 regular muffins as I had no jumbo pan.

      Reply
    6. Meghan F says

      November 06, 2022 at 11:01 pm

      5 stars
      Super easy recipe, delicious & made the house smell amazing!

      Reply
      • Alicia says

        November 07, 2022 at 11:22 am

        Thanks, Meghan! So happy you guys enjoyed them. They definitely do smell amazing!

        Reply
    7. Shanel Espinoza says

      November 06, 2022 at 9:50 pm

      5 stars
      Love these muffins! Easy to make and they came out with a perfect golden top.
      Flavor is great and not too sweet.
      I used a regular muffin tin and made 9 muffins but they were over flowing muffin tops since I never know how to fill them, so I think 12 regular size muffins would’ve been perfect, too. Did 5 minutes less for the smaller size.

      Reply
      • Alicia says

        November 07, 2022 at 11:19 am

        Thank you, Shanel!

        Reply
    8. Vickie says

      November 06, 2022 at 7:02 pm

      5 stars
      I made 12 muffins today and these still turn out amazing! They rise high above the muffin cups! My boys loved them too!

      Reply

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Popular Recipes

    • Creamy Boursin Pasta
    • Beef Stew Recipe without Wine
    • Lazy Lasagna
    • No Tomato Chili (Texas-Style)
    • Anti-Inflammatory Smoothie
    • Air Fryer Flank Steak

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Favorite Healthy Recipes

    • Stir Fry Without Soy Sauce
    • Beef Protein Bowl
    • Mediterranean Baked Halibut
    • Dutch Oven Pot Roast (Wine-Free)
    • Baked Chicken Kabobs
    • Chicken and Brown Rice Soup

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