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4.3 from 37 votes

Jumbo Bakery Style Pumpkin Muffins

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.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: Bakery style muffins, jumbo pumpkin muffins, muffins, pumpkin muffin
Servings: 6 muffins
Calories: 575cal
Author: Amy Desrosiers
Cost: $4

Equipment

  • 6-count jumbo 1 cup muffin tin

Ingredients

  • 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

Topping

  • 1 tsp cinnamon
  • 3 tbps. granulated sugar Mix both together and set aside for topping.

Instructions

  • 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.

Notes

Nutritional values may vary and are meant to be a guide. 

Nutrition

Serving: 1muffin | Calories: 575cal | Carbohydrates: 94g | Protein: 7g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 62mg | Sodium: 299mg | Potassium: 243mg | Fiber: 4g | Sugar: 61g | Vitamin A: 11120IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 3mg