Jumbo Sugar-Topped Pumpkin Muffins

Jumbo sugar-topped pumpkin muffins are a cozy way to start a chilly autumn day. They’re moist, sweet, and full of warm spices, with a crunchy sugar topping. Grab your coffee, and a blanket, and snuggle up with one of these big, bakery-style muffins.

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I love a really good muffin. I’m ashamed to admit that I thought little of spending almost $8 for a large coffee and a muffin in the mornings. Ridiculous! Especially when you can whip up homemade muffins at home in less than an hour, freeze them, and enjoy one each morning for a week. It saves money, you can control what’s in it, and it makes your home smell divine while they bake! A no-brainer, right?

Ingredients Needed

• All-purpose flour – for a healthier version, you could replace half of the all-purpose with whole wheat flour, but the muffins will be dense.
• Baking soda – this will enable your muffins to rise.
• Cinnamon, pumpkin pie spice, ginger, and nutmeg – these warm spices enhance the flavor of the pumpkin.
• Salt – don’t skip the salt. It enhances the flavors in the muffins.
• Oil – you could use ¼ apple sauce and ¼ cup oil to save a few calories, but the texture will change.
• Dark brown sugar – adds moisture, but also gives the muffins a caramel hint.
• Granulated sugar – more sweetness.
• Pumpkin puree – be sure not to grab a can of pumpkin pie filling. The filling has spices and sugar in it. You want 100% canned pumpkin.
• Eggs – binder for the muffins and adds structure.
• Buttermilk – gives the muffins a little tang and moisture.
• Coarse sugar – adds a pretty sparkle and crunch to the tops. You could use granulated sugar, but it won’t be as crunchy.
• Cinnamon – for flavor.

Steps To Make This Recipe

If you’re a fan of easy recipes, you’re gonna love this one. 

1.  Stir the dry ingredients together.
2. Whisk the wet ingredients.
3. Fold the two together and fill a jumbo muffin tin almost to the top of each cup.
4. Sprinkle the tops with cinnamon and coarse sugar.
5. Bake and eat.

Pretty easy, right?

Tips For Making Perfect Muffins

• Start with room-temperature ingredients. Eggs, butter, and milk or buttermilk at room temperature allow the ingredients to combine with other ingredients easier.
• Make sure that your ingredients are fresh. Baking soda that’s past its prime won’t let your muffins rise. Use that open box of baking soda in the refrigerator to absorb odors and get yourself a fresh box.
• Be careful not to overmix the batter. You won’t need a mixer – just a bowl and a wooden spoon. Ideally, you should only need to combine the wet and dry ingredients in about 12 folds (swirls around the bowl with the spoon or spatula). The batter won’t look smooth and you may even have small streaks of flour. That’s okay. Too much mixing makes the muffin dense and tough.
• Be sure to generously grease the muffin cups or use muffin liners. Keep in mind that greasing the muffin cup produces an outside texture that is crisper and caramelized. Muffin liners produce a texture that is softer. Also, spray the top of the muffin pan as well, so the muffin tops don’t stick.
• Fill the muffin cups to the top. If you skimp on filling the muffin cups, you won’t get the tall, domed muffin top. Forget the ½ or ¾ full rule. Keep that for cupcakes.
• Start baking the muffin at a high temperature for 5 minutes, then reduce the temperature for the remainder of the baking time. This will allow the muffins to rise very high with a perfect ‘muffin top’.
• Allow the muffins to cool in the pan until you are able to handle them. If you are storing leftover muffins, put them in a paper-towel-lined zip-top bag and store them in the refrigerator.

More Muffin Recipes To Try

• Strawberry Rhubarb Streusel Muffins
• Bakery-Style Almond Muffins
• Banana Streusel Muffins

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