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
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