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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Jumbo sugar-topped pumpkin muffins on a grey napkin on a black slate board.

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.
Close up of a jumbo sugar-topped pumpkin muffins on a grey napkin on a black slate board.

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.
Jumbo sugar-topped pumpkin muffins on a grey napkin on a black slate board.

More Muffin Recipes To Try

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Close up of a jumbo sugar-topped pumpkin muffins on a grey napkin on a black slate board.

Jumbo Sugar-Topped Pumpkin Muffins


Description

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.


Ingredients

Scale

1 ¾ cups all-purpose flour

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon pumpkin pie spice

¼ teaspoon ground ginger

⅛ teaspoon ground nutmeg

½ teaspoon salt

½ cup vegetable oil

1 cup dark brown sugar

½ cup granulated sugar

1 ½ cups canned pumpkin puree (not pie filling)

2 large eggs

¼ cup buttermilk

For topping:

4 tablespoons coarse sugar

1 teaspoon cinnamon


Instructions

Preheat the oven to 425 degrees.

Spray a 6-count, jumbo muffin pan with nonstick spray or line it with cupcake liners. Set aside.

In a large bowl, stir together the flour, baking soda, pumpkin pie spice, ginger, nutmeg, and salt.

In another large bowl, whisk the oil, brown sugar, granulated sugar, pumpkin, eggs, and buttermilk until well combined.

Use a mixing spoon to make a well in the center of the dry ingredients.

Pour the pumpkin mixture into the well and slowly fold the dry flour mixture into the wet ingredients just until there are no flour streaks. Don’t overmix the batter.

Spoon the batter into the muffin cups until each one is almost full.

In a small bowl, combine the coarse sugar and cinnamon.

Sprinkle the sugar mixture over the top of each muffin.

Bake in the preheated oven for 5 minutes.

Reduce the oven temperature to 375 degrees and bake for an additional 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Allow the muffins to cool in the pan for 10 minutes before serving.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: jumbo sugar-topped pumpkin muffins, pumpkin muffins, homemade muffins, muffin recipe, breakfast, brunch, pumpkin recipes, pumpkin pie spice, Thanksgiving

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