Are you someone who loves large pumpkin muffins? While most people consider pumpkin seasons done after Christmas, I’m afraid I have to disagree. This is when you can stock up on discounted cans of pumpkin, allowing you to make delicious and inexpensive breakfast treats. It also means you can truly enjoy it without the overage of pumpkin treats everywhere. I also love how my house smells after making a fresh batch of pumpkin muffins. It is one of the ultimate comfort foods that isn’t precisely unhealthy but allows you to splurge on yourself.
Don’t worry; no one will judge you for making pumpkin muffins in January. At least, not anyone who is allowed to eat your delightful treat! My only issue with this recipe is that whenever I make them, there are never leftovers. Even people who typically don’t like pumpkin seem to like these muffins, finding them the perfect mixture of spicy and sweet.
What I like the most about this recipe is that they are super easy to make, allowing you to surprise guests with a homemade breakfast quickly. Best of all, if you have a can of pumpkin, they are made with ingredients and spices you likely already have in your house. The recipe is also great if you want a dessert since it has a fantastic yet optional glaze recipe. I don’t like them too sweet, but I know many people with sweet teeth in my family prefer them with the glaze icing.
Would you like to try out these jumbo pumpkin muffins for yourself? Below is the full recipe for making eight of these delightful pumpkin muffins and the optional glaze frosting. Once everyone in your household has tried these muffins, you will never consider buying them from the grocery store or a bakery again!
Best Jumbo Pumpkin Muffins Recipe
Add some winter comfort with these spicy and sweet jumbo pumpkin muffins. Easy to make and great for guests.
- Prep Time: 20 Minuts
- Cook Time: 25 Minutes
- Total Time: 45 Minutes
- Yield: 8 Servings 1x
Ingredients
Muffin Ingredients:
1 3/4 cups Flour
2 tsp. Baking Powder
1/4 tsp. Salt
2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Ground Cloves
1/2 cup Butter (melted)
3/4 packed Brown Sugar
3/4 cup White Granulated Sugar
1 Can Pure Pumpkin (15 oz)
3 large Eggs
8 Serving Large Muffin/Cupcake Pan
Glaze Ingredients (optional):
4 oz. Cream Cheese (softened)
1 1/3 cups Powdered Sugar
1 tsp. Vanilla Extract
1/3 cup Milk
Instructions
Directions for Pumpkin Muffins:
- Preheat oven to 375 degrees F. As the oven is preheating, add cupcake liners to 8 serving pan(I use 2 four cup pans) and set aside
- Mix flour, baking powder, salt, nutmeg, cinnamon, and cloves using a large mixing bowl or Kitchenaid mixer.
- Slowly add the butter, white sugar, brown sugar, all spices, and pumpkin to the dry ingredients, mixing at medium speed until well blended.
- Slowly add in the eggs, one at a time. Mix until everything is thoroughly combined. Stop halfway through and scrape sides with a spatula to ensure there aren’t pockets of ingredients at the bottom of the bowl. When finished, the batter should be smooth.
- Get your muffin tin and fill each muffin cup until they are about ¾ full. Do not overfill.
- Place in oven and bake for 25 – 30 minutes. Test with a toothpick to make sure the centers are cooked (the toothpick should come out clean).
- Remove the muffins from the pan and place them on a cooling rack to cool. Make sure all muffins are cool before icing (if desired).
Directions for Glaze (optional):
- Mix the cream cheese and powdered sugar on low speed using a mixing bowl (or Kitchenaid mixture bowl). Make sure to mix until smooth.
- Slowly add the milk and vanilla extract and beat until smooth and creamy.
- Once the muffins are completely cool, drizzle the glaze on the tops of the muffins. Store any leftovers in the refrigerator.
Are you looking for more recipes to add to your meal plan or maybe delicious dishes for entertaining guests? Make sure to check out our full list of homemade recipes and food round-ups here!
About Susan Bewley
Susan Bewley is a professional writer who has been writing content online & in print format for over 10 years. As well, she is an alumni of the University of Louisville with a Masters Degree in Special Education. When not working as an online business consultant or ghost writing, she can be found writing on Budget Earth, on her own novel, or working with various entities in the pet industry.