These delicious jumbo pumpkin muffins are moist and fluffy and are topped with a brown sugar pecan topping and a cinnamon vanilla glaze. These pumpkin muffins are a delicious and decadent treat for any occasion. The combination of flavors and textures makes these muffins simply irresistible.
Ah, muffins. Is there anything better? They can be an afternoon snack, a dessert, or even a sweet breakfast. And when fall rolls around, they can also be packed with pumpkin! I love making muffins any time of year, but I really get muffin-crazed during the fall. These are some of the best bakery-style muffins I’ve ever made. They’re so delicious and tender, and they have a sweet and crunchy topping that really makes them pop. Oh, and I can’t forget about how absolutely huge they are! They’re muffins that look and taste like you got them straight from a bakery.
Jumbo Pumpkin Muffins
These delicious muffins start with a classic pumpkin muffin batter full of pumpkin puree and classic fall spices like cinnamon, nutmeg, cloves, and ginger. I top them with a simple brown sugar pecan topping and then bake them until they’re golden and perfect. Finally, I drizzle them with a cinnamon vanilla glaze to really gild the lily. When it’s all said and done, I have huge pumpkin muffins that are loaded with flavors and textures and just scream fall.
Why You’ll Love This Bakery-Style Pumpkin Muffin Recipe
- The muffins are big and fluffy and are made with a generous amount of pumpkin puree, which gives them a moist and fluffy texture.
- They are larger than regular muffins, so you get a bigger bite of deliciousness, and they are topped with the popular brown sugar pecan topping.
- They are easy to make and the recipe is simple and straightforward. These muffins can be whipped up in no time, and they make the perfect breakfast treat.
Jumbo Pumpkin Muffins Ingredients
All the ingredients used to make these muffins are simple kitchen staples, and you’ll likely already have most of them in your kitchen. If you don’t you can easily grab them on your next trip to the grocery store.
Pumpkin Muffin Batter
- All purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Salt
- Ground nutmeg
- Ground cloves
- Ground ginger
- Pumpkin pie spice
- Large eggs
- Pumpkin puree
- Sugar
- Light brown sugar
- Vegetable oil
Brown Sugar Pecan Topping
- Brown sugar
- All purpose flour
- Chopped pecans
- Melted butter
The actual measurements are in the recipe card at the bottom of the post.
How to Make Jumbo Pumpkin Muffins
Making these muffins is a straightforward affair. The batter, topping, and glaze are all simple and quick, and the entire process is so easy even beginners can do it.
Step 1: Prep
Preheat the oven to 350 degrees and line a jumbo muffin pan with paper liners.
Step 2: Combine the Dry Ingredients
Whisk the flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, ginger, and pumpkin pie spice together in a medium bowl.
Step 3: Combine the Wet Ingredients
Beat the eggs, pumpkin puree, sugar, brown sugar, and vegetable oil together until combined in a large bowl.
Step 4: Make the Batter
Gradually add the dry ingredients to the wet, mixing until just combined.
Step 5: Make the Topping
Combine the brown sugar, flour, chopped pecans, and melted butter in a small bowl, then sprinkle the mixture over the batter.
Step 6: Bake
Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Cool
Remove the muffins from the oven and let them cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely.
Step 8: Make the Glaze
Stir the powdered sugar, milk, cinnamon, and vanilla together in a small bowl. Then, drizzle the glaze over the cooled muffins. Dust with powdered sugar if desired. Enjoy!
Recipe Tips
- Mix your pumpkin muffin batter until just combined and no further. Overmixing leads to tough, dense muffins.
- Don’t overfill your muffin cups. You don’t want the muffins to rise outside of the tins.
- Cool the muffins completely before drizzling them with the glaze.
Variations
- You can make plain muffins by leaving out the topping if you like.
- Pour the batter into a loaf pan to make delicious pumpkin bread.
- Chopped walnuts are excellent for the topping, as well.
What to Serve with Jumbo Pumpkin Muffins
Serve these muffins with a glass of milk or a cup of coffee or tea. You can also serve them alongside bacon, eggs, sausage, hash browns, and your other favorite breakfast options for a sweet and savory breakfast. These also make a great addition to any brunch or potluck!
Recipe FAQ
Line an airtight container with paper towels, and place the muffins on top of them in a single layer. Then, place paper towels on top of the muffins before sealing the container. This keeps the muffins moist by protecting them from the air, but they won’t get soggy thanks to the paper towels!
Using oil instead of butter or a half-and-half mixture of oil and butter will give you incredibly moist muffins.
Jumbo muffins are, well, jumbo! They’re baked in a large muffin tin so they are literally jumbo-sized.
Pumpkin muffins freeze well and will last for up to 2 months when stored correctly.
How to Store Leftover Jumbo Pumpkin Muffins
Line an airtight container with paper towels and place the muffins on top of them. Then, place paper towels over the muffins and close the container. Store at room temperature for up to 3 days. For longer storage, you can freeze these muffins in an airtight, freezer-safe container for up to 2 months.
Try This Delicious Jumbo Pumpkin Muffin Recipe Today
These jumbo pumpkin muffins are just as impressively large and delicious as anything you’ll find in a bakery. They’re moist, tender, and have an extra boost of flavor thanks to a brown sugar pecan topping and cinnamon vanilla drizzle. Give these a try, and I guarantee they’ll become your new fall favorite!
More Delicious Pumpkin Recipes You’ll Enjoy
Here is a delicious Pumpkin Cheesecake with Candied Pecans is made with a graham cracker crust, a delicious cheesecake layer, a pumpkin pie layer, and topped with candied pecans. It is the perfect fall dessert the whole family will enjoy.
Jumbo Pumpkin Muffins
Ingredients
- 2 cups all purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- 4 large eggs
- 15 ounce pumpkin puree
- 1 cup sugar
- ½ cup light brown sugar, packed
- â…” cup vegetable oil
Brown Sugar Pecan Topping
- ¾ cup brown sugar
- ¼ cup flour
- ¾ cup pecans, chopped
- ¼ cup butter, melted
Cinnamon Vanilla Glaze
- ½ cup powdered sugar
- 1 tablespoon whole milk
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Pumpkin Muffins
Instructions
- Preheat the oven to 350° and line a jumbo muffin pan with paper liners.
Pumpkin Muffins
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, ginger, and pumpkin pie spice.
- In a large bowl, beat eggs, pumpkin puree, sugar, brown sugar, and vegetable oil together until combined.
- Gradually add flour mixture into pumpkin mixture and beat just until combined.
- Fill each paper liner â…” full.
Brown Sugar Pecan Topping
- In a small bowl, combine brown sugar, flour, chopped pecans, and melted butter. Mix well.
- Sprinkle the topping over the batter and place in the oven.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Remove from the oven and let muffins cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.
Cinnamon Vanilla Glaze
- In a small bowl, stir powdered sugar, milk, cinnamon and vanilla together..Drizzle glaze over pumpkin muffins and dust with additional powdered sugar if desired.
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Before I bake these, what would leaving out the cloves and the ginger do to this? Should I add more cinnamon or something? Problem of allergy.
Hi Donna,
I would add an additional 1/2 teaspoon of pumpkin spice. I hope you enjoy these muffins if you do make them. 🙂
Would these bake okay in the regular sized muffin tins, for a shorter time?
HI Suzie,
Yes, they sure will. I hope you enjoy these muffins. 🙂
Can I make these gluten free with 1 to 1 flour?
Hi Paula, I haven’t made them gluten free but I believe you can. Please let me know how they turn out if you do make them. 🙂