Jumbo Pumpkin Muffins (Bakery-Style)
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!
Servings: 6 muffins
Ingredients
- 3 cups all purpose flour
- 1/4 teaspoon baking soda
- 3 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1½ teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/3 cup melted butter
- 1/3 cup vegetable oil
- 3/4 cup white sugar
- 2 large eggs
- 3/4 cup milk
- 1/2 cup pumpkin puree
- 1½ teaspoons vanilla extract
- 1 tablespoon turbinado sugar (sugar in the raw)
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 1/4 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
