If you are looking to bake up 6 of the BEST-tasting, perfectly spiced, jumbo, bakery-style Pumpkin Muffins, you have come to the right post. This recipe makes the fluffiest, yummiest muffins you will ever try! They are moist, and feature a crisp cinnamon & sugar top.
Did you know that bakery style muffins are my weakness? For real though, I haven’t found a flavor I did’t like. Typically, I buy mine from our groceyr bakery, or farm stands where they go for as much as $3 each!
I love to unwrap the paper liner from jumbo muffins and carefully separate the tops from the bottoms. There is just something so magical about eating the moist, fluffy, cakey bottom layer first.
Then, I carefully pluck out the fluffy inner of the “muffin top” and then enjoy the crisp outer, and then center of the muffin. Anyone else have such a systematic muffin eating strategy?
Why I love jumbo, bakery-style muffins
I love bakery style muffins because to me, they really have the perfect muffin top to bottom ratio. I also love that most recipes just make 6 muffins. Sometimes having too many muffins on-hand can be dangerous–haha!
This recipe also freezes very well so you can have muffins on-hand anytime!
Jumbo muffin tins
I really love my Wilton 6-cup muffin pan. You can find this in both dark and light nonstick. Each muffin tin well is 1 cup which is roughly 50% larger than conventional sized muffin tin wells.
Since you cannot use standard-sized cupcake liners in jumbo muffin tins you will need jumbo cupcake liners. You can find these online or in-store.
Canned Pumpkin- 100% pure pumpkin (not pie filling) is what you will need for this recipe.
Eggs- room temperature eggs work best because they mix better and the batter will be fluffier.
Flour- All-purpose white flour is what works together with the ingredients to make a fluffy muffin. I have not tested this recipe with other flours at this time.
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.
Sugars- Granulated sugar and dark brown sugar work together to make these muffins shine. The dark brown sugar provides color and a deeper flavor.
Oil- This recipe does not feature butter and uses vegetable oil. I know a lot of recipes allow for substitution but your muffins will not be as fluffy if you sub in apple sauce.
Extract- Vanilla extract really makes the flavors POP and a little goes a long way!
Spices- These are so crucial to properly flavor these muffins. You can use pumpkin spice if you have it on-hand. Trader Joe’s makes a fantastic one! Additionally, if you do not, you can easily create your own with nutmeg, cinnamon, clove, and a wee bit of ginger.
Pro Tips for the fluffiest muffins
Be sure to use room temperature eggs which mix better, and help ingredients fluff up.
Whisk together all dry ingredients in a large bowl and then add in the wet ones. Use a wooden spoon to just mix batter. A few minor flour streaks are okay! If you over mix the batter, the muffins will be flat and tough.
A large ice cream scoop helps to add the batter nicely to the paper-lined muffin tin wells. You will want to fill the muffin wells almost fully. However, you do not want to get batter to overflow or flood the papers.
Cinnamon and sugar can be sprinkled over the top of the raw batter.
Cooking muffins on the middle rack works perfectly for this recipe. There is no need to rotate the pan.
Baking may vary, but a toothpick test gently inserted into a muffin is very telling. The tops of these muffins will be a deep brown with a nice crust. They should feel springy when gently pressed down.
Be sure to cool the muffins for about 30 minutes before removing them from the pan.
Keep these fresh
Allow these muffins to fully cool before storing them in an air-tight container. If they are stored warm, the tops will lose their crunch.
You can also freeze these for later consumption. Be sure to place in a freezer safe bag and use within 30 days. Thaw or heat in the microwave to enjoy.
Jumbo Bakery Style Pumpkin Muffins
- 6-count jumbo 1 cup muffin tin
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 3/4 cup all-purpose flour
- 1/8 tsp. salt
- 1 tsp. baking soda
- 2 tsps. pumpkin spice
- 1/4 tsp. nutmeg
- 2 large eggs
- 15 ounces canned pumpkin
- 1 tsp. vanilla extract
- 1/2 cup vegetable oil
- 1 tsp cinnamon
- 3 tbps. granulated sugar Mix both together and set aside for topping.
- Preheat oven to 375 degrees Fahrenheit.
- Add jumbo cupcake liners to a 6-count jumbo muffin tin.
- In a large bowl, whisk together dry ingredients.
- Add all wet ingredients directly to the dry ingredients and combine thoroughly with a spoon until just combined. Do not over mix or it will not be fluffy.
- Scoop batter into muffin tins. It is okay for them to be filled almost to the top.
- Sprinkle on cinnamon and sugar.
- Bake muffins for 25-30 minutes. A toothpick inserted into the center of the muffin at the 25 minute mark will test the doneness. It should be clean when removed.
- Allow muffins to cool before enjoying.