This Pumpkin Muffins Recipe is great for breakfast or a snack. These jumbo-sized, bakery-style muffins are moist and fluffy, with a perfect sweetness.
Do you love standard muffins or do you prefer jumbo muffins? You know the kind you get at the bakery? Or Costco muffins that are all the rage?
For me – if I am going to go through the trouble of having breakfast – it better be worth it. So I’m a “go big or go home” kind of person when it comes to food. This is why I’m all about the jumbo, bakery-style muffins like these pumpkin muffins here. They are INCREDIBLE!
easy pumpkin muffins
Not only are these scrumptious – but they are so incredibly easy to make too. If you can dump ingredients into a bowl and whisk them together – you can make these muffins.
Nothing too complicated and they are ready in just over 30 minutes – which I love because I am definitely not known for my patience.
When the pumpkin craving strikes, or when the family says they are really wanting a big, perfectly moist pumpkin muffin to pair with their coffee on a chilly fall morning – these muffins whip up in no time. You can’t beat that. I know you’ll LOVE them.
Here are some commonly asked questions
What is the best way to store leftover pumpkin muffins?
These muffins will keep well for up to 5 days at room temperature when placed in an airtight container or ziptop bag. You can refrigerate them to give them another couple of days if needed. I recommend refrigeration if you live in a hot or humid climate.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
With some recipes – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that can work. HOWEVER- FOR THIS RECIPE – PLEASE USE THE SPOON AND LEVEL METHOD.
pumpkin muffins
What other recipes can be made with pumpkin?
We love pumpkin recipes in this house – so we definitely have a lot of recommendations on what to make using pumpkin. Here is a small list of our favorites.
- Baked Pumpkin Donuts with Maple Glaze
- Pumpkin Spice Cupcakes
- Pumpkin Spice Cookies
- Best Pumpkin Pie
- Pumpkin Caramel
- Slow Cooker Pumpkin Butter
- Air Fryer Pumpkin Bread
Why do I need pumpkin puree instead of pie filling?
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
muffins pumpkin
Ingredients for Pumpkin Muffins
- pumpkin puree
- all-purpose flour
- granulated sugar
- eggs
- vegetable oil
- pumpkin pie spice
- baking powder
- vanilla extract
- baking soda
- table salt
What if I don’t have pumpkin pie spice?
I understand that you might not keep pumpkin pie spice on hand – or maybe you used so much last season that you may have run out. No problem – just blend the following ingredients together and you will have your own homemade pumpkin pie spice.
- 1/3 cup cinnamon
- 1 tbsp each of ground ginger, nutmeg, ground cloves
- 2 tsp Allspice
bakery style pumpkin muffins
How to Make Pumpkin Muffins
- Preheat the oven to 425 degrees.
- Line a jumbo muffin pan with 6 liners. Set aside.
- Combine the pumpkin puree, flour, sugar, eggs, vegetable oil, pumpkin pie spice, baking powder, vanilla extract, baking soda and salt in a large mixing bowl.
- Whisk well until fully combined.
- Spoon or ladle the batter into the prepared muffin tin.
- Bake for 5 minutes at 425 degrees.
- Without opening the oven, reduce the heat to 350 degrees and continue baking for another 25-30 minutes or until the tops of the muffins are tall and spring back when gently pressed.
- Remove and allow to cool to room temperature before placing in an airtight container.
Tips for the Best Pumpkin Muffins
- All-purpose flour is a great neutral flour to use in this recipe. Just makes sure you’re measuring it correctly using the spoon and level technique.
- I opted for granulated sugar because it sweetens the muffins but feel free to substitute light brown sugar if desired.
- The pumpkin pie spice adds great warmth and spice to the muffins. You can substitute 1 teaspoon of cinnamon and ½ teaspoon nutmeg if needed.
- The baking powder and baking soda help the muffins rise.
- Eggs hold the muffins together.
- The pumpkin puree adds the pumpkin flavor and color. Please don’t use pumpkin pie filling.
- Vegetable oil adds richness and helps keep the muffins moist.
- The vanilla enhances the flavor of the pumpkin and spices.
recipe for pumpkin muffins
Can these muffins be frozen?
You bet! These muffins freeze quite well. I recommend waiting until they have completely cooled. Then wrap them individually with plastic wrap. Then place them in a zip-top bag and freeze for up to 3 months. Thaw in the refrigerator overnight before serving again.
Why bake at different temperatures?
We bake the muffins at a higher temperature for the first 5 minutes because it helps the sides of the muffins bake at a faster rate during that time. This then forces the batter to then bake upwards instead of outwards while baking slowly at the lower temperature for the remainder of the time.
This allows for a nice tall muffin with a perfectly domed top – instead of a flat muffin that reaches the top of the liner and then spills out and bakes in a random shape.
best pumpkin muffins
Can these be made into different size muffins?
Yes, this recipe is incredibly versatile. That’s why I love it so much.
You can use this batter to make 12 standard-size muffins. Bake at 425 degrees for the first 5 minutes and then at 350 degrees for another 15 minutes. You’ll probably get 14-15 standard-size muffins, so be sure to have 2 pans ready.
This batter can also be made into mini muffins. The batter yields approx 40 muffins. Bake them at 350 degrees for 11-13 minutes. When making mini muffins, please don’t use the high temp at the beginning of the baking process.
Can I add chocolate chips to these muffins?
Yes – that would be absolutely delicious. I recommend using regular-sized chocolate chips instead of mini chocolate chips because these muffins are so large. Also, I highly recommend the GHIRARDELLI 60% Cacao Bittersweet Chocolate Premium Baking Chips because they offer a larger chocolate chip that is almost as large as Hershey’s drops.
Of course, if you choose to make this recipe as standard muffins – then either regular chocolate chips or mini chocolate chips would be perfect.
If making mini muffins – I only recommend using mini chocolate chips.
best pumpkin muffins recipe
What is bakers release?
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
- equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
moist pumpkin muffins
DON’T MISS THESE HOLIDAY E-BOOKS!
Products I love when making jumbo pumpkin muffins…
This jumbo muffin recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made jumbo muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.
- granulated sugar
- oil – vegetable, canola, or coconut
- pumpkin pie spice
- pumpkin puree
- vanilla extract
- all-purpose flour
- baking powder
- table salt
- baking soda
- jumbo muffin tin
- jumbo muffin liners
- mixing bowl
- rubber spatula
If you love this Easy Pumpkin Muffins recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
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Pumpkin Muffins Recipe
Ingredients
- 15 ounces pumpkin puree NOT pie filling
- 1½ cups all-purpose flour
- 1¼ cups granulated sugar
- 2 large eggs
- ⅓ cup vegetable oil
- 1½ tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp table salt
Instructions
- Preheat the oven to 425 degrees.
- Line a jumbo muffin pan with 6 liners. Set aside. (or you can coat with baker's release instead of using liners)
- Combine the pumpkin puree, flour, sugar, eggs, vegetable oil, pumpkin pie spice, baking powder, vanilla extract, baking soda and salt in a large mixing bowl.
- Whisk well until fully combined.
- Spoon or ladle the batter into the prepared muffin tin.
- Bake for 5 minutes at 425 degrees.
- Without opening the oven, reduce the heat to 350 degrees and continue baking for another 25-30 minutes or until the tops of the muffins are tall and spring back when gently pressed.
- Remove and allow to cool to room temperature before placing in an airtight container.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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