Bakery Style Jumbo Pumpkin Muffins
These Bakery Style Jumbo Pumpkin Muffins are soft, moist, and full of warm fall spices with tall bakery-style domes and a buttery cinnamon streusel topping. They’re the perfect homemade pumpkin muffin for breakfast, brunch, or cozy autumn mornings. This coffee shop muffin vibes, but at home.
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Nothing says fall quite like the smell of pumpkin muffins baking in the oven. These Bakery Style Jumbo Pumpkin Muffins are everything you love about your favorite coffee shop muffin—soft, incredibly moist, perfectly spiced, and topped with a buttery cinnamon streusel that bakes into a crisp, crumbly topping.
Using real pumpkin puree, warm spices, and a simple bakery baking method creates beautifully domed muffins with a tender crumb that stays moist for days. Whether you’re serving them with your morning coffee, packing them in lunchboxes, or making a batch for Thanksgiving brunch, these muffins are guaranteed to become a fall favorite.
Why You’ll Love This Recipe
- Tall bakery-style muffin tops
- Super moist and fluffy
- Packed with warm pumpkin spice flavor
- Crunchy cinnamon streusel topping
- Easy to freeze
- Perfect for breakfast, snacks, or holiday gatherings
There is nothing better than a warm muffin on a cold day with a cup of coffee. Pair this with our Pumpkin Spice Coffee Creamer for an even cozier vibe.
👉🏻Get your Jumbo Muffin Tins Here
Tips For Bakery Style Muffins
- Use room temperature eggs for a smoother batter.
- Don’t overmix or the muffins can become dense.
- Resting the batter creates taller muffin tops.
- Fill the liners nearly full to achieve large bakery domes.
- Sprinkle a few oats or pumpkin seeds over the streusel for extra texture if desired.
FAQs
Can I use homemade pumpkin puree?
Yes, but make sure it’s well-drained. Homemade puree often contains more moisture than canned pumpkin, which can affect the texture.
Can I make these into regular-sized muffins?
Absolutely. Fill a standard muffin tin about three-quarters full and bake for 18–22 minutes.
Why are my pumpkin muffins dense?
Overmixing the batter is the most common cause. Stir only until the flour disappears.
Can I freeze pumpkin muffins?
Yes. Cool completely, wrap individually, and freeze for up to three months. Thaw at room temperature or warm gently in the microwave.
Do I have to use the streusel topping?
No, but it adds the crunchy bakery-style finish that makes these muffins extra special.
What can I add to these muffins?
Try folding in one cup of chopped pecans, walnuts, mini chocolate chips, or white chocolate chips for a fun variation.
How do I know when they’re done?
Insert a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs attached.
Can I make the batter ahead of time?
For the best rise, bake the batter shortly after mixing. If you need to prep ahead, mix the dry ingredients and wet ingredients separately, then combine them just before baking.
Bakery Style Jumbo Pumpkin Muffins
Equipment
Ingredients
Muffins
- 3½ Cups All-Purpose Flour
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 2 Teaspoons Pumpkin Pie Spice
- 1 Teaspoon Cinnamon
- ½ Cup Butter Melted
- ½ Cup Neutral Oil
- 1½ Cups Brown Sugar
- ½ Cup Sugar
- 4 Large Eggs
- 1 Egg Yolk
- 1 Cup Pumpkin Puree
- ½ Cup Buttermilk
- 2 Teaspoons Vanilla Extract
Cinnamon Streusel
- ½ Cup All-Purpose Flour
- ¼ Cup Brown Sugar
- ¼ Cup Sugar
- 1 Teaspoon Cinnamon
- Pinch Of Salt
- ¼ Cup Butter Melted
Optional Maple Glaze
- 1 Cup Powdered Sugar
- 2 Tablespoons Maple Syrup
- 1 –2 Tablespoons Milk
- ½ Teaspoon Vanilla Extract
Instructions
- Preheat oven to 425°F and line a jumbo muffin pan with paper liners.
- Whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- In a separate bowl, whisk together melted butter, oil, brown sugar, sugar, pumpkin puree, eggs, egg yolk, buttermilk, and vanilla.
- Add the dry ingredients to the wet ingredients and stir just until combined.
- Let the batter rest for 15–20 minutes.
- Mix together the streusel ingredients until crumbly.
- Fill muffin liners almost full and generously top with streusel.
- Bake at 425°F for 6 minutes.
- Reduce the oven temperature to 350°F without opening the oven and bake for an additional 20–24 minutes.
- Cool for 10 minutes before serving.
- Drizzle with maple glaze if desired.
