Jumbo Pumpkin Muffins
These jumbo pumpkin muffins are moist, delicious, and topped with a scrumptious brown sugar pecan streusel topping, drizzled with a cinnamon vanilla glaze and dusted with powdered sugar.
Servings: 8 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
- ⅔ 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 ⅔ 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.