Go Back
Easy Jumbo Pumpkin Muffins Recipe for a Cozy Breakfast

Easy Jumbo Pumpkin Muffins Recipe

These tall, tender pumpkin muffins are made in one straightforward mixing process and bake into six generous breakfast portions. Pumpkin puree, pumpkin pie spice, vanilla, and milk keep the crumb moist and flavorful.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 2 teaspoons Pumpkin pie spice
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 2 Large eggs
  • 1 cup Canned pumpkin puree, not pumpkin-pie filling
  • 1/2 cup Neutral vegetable oil
  • 1/2 cup Milk
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a six-cup jumbo muffin pan or line it with jumbo paper liners.
  2. Whisk the flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt together in a large bowl.
  3. In a separate bowl, whisk the eggs, pumpkin puree, oil, milk, and vanilla until the mixture is smooth.
  4. Pour the wet mixture into the dry ingredients and stir just until combined. A few small lumps are fine, so avoid mixing longer than needed.
  5. Divide the batter among the jumbo muffin cups, filling each about three-quarters to nearly full for tall tops.
  6. Bake for 25 to 30 minutes, checking at about 25 minutes. The tops should spring back lightly, and a toothpick inserted in the center should come out clean or with a few moist crumbs.
  7. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

Use pumpkin puree rather than pumpkin-pie filling, and measure it by volume after stirring it smooth. Room-temperature pumpkin puree mixes more easily. Do not overmix the batter, and fill the muffin cups generously for bakery-style tops.