Jumbo Bakery Style Pumpkin Muffins Recipe

I finally perfected Pumpkin Muffins Bakery Style, giant, impossibly fluffy muffins with a crackly cinnamon sugar top you’ll want the recipe for.

I am obsessed with these Jumbo Bakery Style Pumpkin Muffins. I love how the batter, heavy with canned pumpkin puree, somehow turns into massive, fluffy crowns that crack on top and beg for cinnamon.

But it’s the crisp sugar edge and that whisper of ground cinnamon that hooks me every single time. I don’t care about rules when dessert tastes this right.

I eat one for breakfast, then another because they are the Best Pumpkin Muffins I’ve found and I will not apologize. Sticky fingers, muffin crumbs on my shirt.

Pure muffin joy. Seriously addictive.

Bring me six, please now.

Ingredients

• Flour: the muffin’s backbone, gives structure and that bakery crumb.
• Granulated sugar: sweetens and helps the tops caramelize a bit.
• Light brown sugar: brings molasses warmth and extra chewiness, basically cozy.
• Baking powder: lifts the batter so muffins aren’t dense or stodgy.
• Baking soda: reacts with acids for extra rise and tender crumb.
• Fine sea salt: balances sweetness and sharpens the pumpkin note.
• Pumpkin pie spice: classic warm spice mix, it’s fall in a bite.
• Cinnamon: bright warmth inside, plus extra dusted on top.
• Eggs: bind everything and add protein for a sturdy muffin.
• Pumpkin puree: moistness and pure pumpkin flavor, not overly sweet.
• Neutral oil: keeps muffins soft and stays moist for days.
• Milk or buttermilk: adds tenderness, buttermilk gives a pleasant tang.
• Vanilla extract: rounds flavors, makes it taste homemade and comforting.
• Melted butter: brushed on top for sheen and tiny buttery nostalgia.
• Extra granulated sugar: crunchy finish on top, simple bakery touch.

Ingredient Quantities

• 2 cups (250 g) all purpose flour
• 1 cup (200 g) granulated sugar
• 1/2 cup (110 g) packed light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 teaspoons pumpkin pie spice, plus extra if you like more spice
• 1 teaspoon ground cinnamon, plus 1 teaspoon for the top
• 2 large eggs, room temperature
• 1 cup (240 g) canned pumpkin puree, not pumpkin pie filling
• 1/2 cup (120 ml) vegetable oil or neutral oil
• 1/2 cup (120 ml) milk, or buttermilk for tang
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsalted butter, melted, for brushing tops
• 3 tablespoons granulated sugar, for sprinkling on top

How to Make this

1. Preheat oven to 375 F and grease a jumbo 6-cup muffin pan or line with jumbo liners; set rack in middle so muffins bake evenly.

2. In a large bowl whisk together 2 cups all purpose flour, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon ground cinnamon until well blended.

3. In a separate bowl whisk 2 large room temperature eggs, then add 1 cup canned pumpkin puree, 1/2 cup vegetable or neutral oil, 1/2 cup milk or buttermilk, and 1 teaspoon vanilla extract; whisk until smooth.

4. Make a well in the dry ingredients and pour in the wet mixture; fold gently with a spatula just until combined and no big streaks of flour remain. Do not overmix or muffins will be tough, a few small lumps are fine.

5. Spoon the batter into the prepared jumbo cups, filling each about three quarters full or up to 1/2 inch below the rim for nice domes. You should get six large muffins.

6. Mix the topping: stir together 3 tablespoons granulated sugar and 1 teaspoon ground cinnamon in a small bowl. Brush the tops of each muffin with 2 tablespoons melted unsalted butter, then sprinkle the cinnamon sugar evenly over each top.

7. Bake at 375 F for 22 to 28 minutes, rotating the pan once halfway if your oven bakes unevenly. Start checking at 20 minutes; a toothpick inserted in the center should come out with a few moist crumbs but not raw batter.

8. When done, remove pan to a wire rack and let muffins cool in the tin for 8 to 10 minutes, then run a knife around edges and transfer the muffins to the rack to cool another 10 minutes. They’re best warm but still tasty at room temp.

9. If you want extra bakery style tops: right after they come out, give the tops another very light brush of melted butter and a quick extra dusting of the cinnamon sugar while still tacky so it sticks. Leftovers store in an airtight container at room temp for 2 days or refrigerate up to 5 days.

Equipment Needed

1. Oven (preheated to 375 F)
2. Jumbo 6-cup muffin pan or jumbo paper liners
3. Large mixing bowl and a separate medium bowl
4. Whisk (for dry and wet mixes)
5. Rubber spatula or wooden spoon (for folding batter)
6. Measuring cups and spoons (including a 1 cup and tablespoons)
7. Small bowl and pastry brush or spoon (for butter and cinnamon sugar)
8. Wire cooling rack
9. Toothpick or cake tester (to check doneness)

FAQ

Jumbo Bakery Style Pumpkin Muffins Recipe Substitutions and Variations

• All purpose flour: use 2 cups 1-to-1 gluten free flour blend (make sure it has xanthan gum) or swap for 2 cups whole wheat pastry flour. Gluten free may be a bit crumbly, whole wheat pastry makes them denser and a tad chewier.
• Granulated sugar: replace with 3/4 cup honey or maple syrup (reduce other liquids by about 3 tablespoons and bake a few minutes longer), or use 1 cup coconut sugar 1:1 for a deeper, caramel note.
• Vegetable oil: swap 1:1 with melted unsalted butter for richer flavor, or use 3/4 cup unsweetened applesauce for lower fat (muffins will be moister and slightly less tender).
• Milk: use equal parts plain yogurt or kefir for tang and extra tenderness, or 1 cup almond milk for a dairy free option. If using yogurt thin it with a little water to reach the same consistency as milk.

Pro Tips

1. Let the eggs and milk sit out for 20 minutes so they warm up a bit before mixing. Cold eggs make the batter seize and you wont get nice domes.

2. Don’t overmix when you add the wet to the dry. Fold just until you cant see big streaks of flour, a few lumps are fine. Overmixing = dense muffins, yup it ruins them.

3. If you want extra rise, fill cups about 3 quarters full but tap the pan gently once to knock out big air bubbles. For super glossy tops brush with a little melted butter right after they come out and toss on more cinnamon sugar while still tacky.

4. Use buttermilk or add 1 teaspoon vinegar to the milk for a tangier flavor and a slightly fluffier crumb. And if your oven runs hot, lower temp by 25 degrees and add a few minutes; better safe than burnt.

Jumbo Bakery Style Pumpkin Muffins Recipe

Recipe by Tina Braven

0.0 from 0 votes

I finally perfected Pumpkin Muffins Bakery Style, giant, impossibly fluffy muffins with a crackly cinnamon sugar top you'll want the recipe for.

Pin

Servings

12

servings

Calories

316

kcal

Equipment: 1. Oven (preheated to 375 F)
2. Jumbo 6-cup muffin pan or jumbo paper liners
3. Large mixing bowl and a separate medium bowl
4. Whisk (for dry and wet mixes)
5. Rubber spatula or wooden spoon (for folding batter)
6. Measuring cups and spoons (including a 1 cup and tablespoons)
7. Small bowl and pastry brush or spoon (for butter and cinnamon sugar)
8. Wire cooling rack
9. Toothpick or cake tester (to check doneness)

Ingredients

• 2 cups (250 g) all purpose flour

• 1 cup (200 g) granulated sugar

• 1/2 cup (110 g) packed light brown sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon fine sea salt

• 2 teaspoons pumpkin pie spice, plus extra if you like more spice

• 1 teaspoon ground cinnamon, plus 1 teaspoon for the top

• 2 large eggs, room temperature

• 1 cup (240 g) canned pumpkin puree, not pumpkin pie filling

• 1/2 cup (120 ml) vegetable oil or neutral oil

• 1/2 cup (120 ml) milk, or buttermilk for tang

• 1 teaspoon pure vanilla extract

• 2 tablespoons unsalted butter, melted, for brushing tops

• 3 tablespoons granulated sugar, for sprinkling on top

Directions

• Preheat oven to 375 F and grease a jumbo 6-cup muffin pan or line with jumbo liners; set rack in middle so muffins bake evenly.
• In a large bowl whisk together 2 cups all purpose flour, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon ground cinnamon until well blended.
• In a separate bowl whisk 2 large room temperature eggs, then add 1 cup canned pumpkin puree, 1/2 cup vegetable or neutral oil, 1/2 cup milk or buttermilk, and 1 teaspoon vanilla extract; whisk until smooth.
• Make a well in the dry ingredients and pour in the wet mixture; fold gently with a spatula just until combined and no big streaks of flour remain. Do not overmix or muffins will be tough, a few small lumps are fine.
• Spoon the batter into the prepared jumbo cups, filling each about three quarters full or up to 1/2 inch below the rim for nice domes. You should get six large muffins.
• Mix the topping: stir together 3 tablespoons granulated sugar and 1 teaspoon ground cinnamon in a small bowl. Brush the tops of each muffin with 2 tablespoons melted unsalted butter, then sprinkle the cinnamon sugar evenly over each top.
• Bake at 375 F for 22 to 28 minutes, rotating the pan once halfway if your oven bakes unevenly. Start checking at 20 minutes; a toothpick inserted in the center should come out with a few moist crumbs but not raw batter.
• When done, remove pan to a wire rack and let muffins cool in the tin for 8 to 10 minutes, then run a knife around edges and transfer the muffins to the rack to cool another 10 minutes. They’re best warm but still tasty at room temp.
• If you want extra bakery style tops: right after they come out, give the tops another very light brush of melted butter and a quick extra dusting of the cinnamon sugar while still tacky so it sticks. Leftovers store in an airtight container at room temp for 2 days or refrigerate up to 5 days.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 65g
• Total number of serves: 12
• Calories: 316kcal
• Fat: 13.2g
• Saturated Fat: 2.3g
• Trans Fat: 0.2g
• Polyunsaturated: 2.8g
• Monounsaturated: 6.5g
• Cholesterol: 34mg
• Sodium: 317mg
• Potassium: 102mg
• Carbohydrates: 45g
• Fiber: 1g
• Sugar: 29g
• Protein: 4.1g
• Vitamin A: 1133IU
• Vitamin C: 0.6mg
• Calcium: 15mg
• Iron: 0.9mg