Bakery Style Jumbo Pumpkin Muffins
These Bakery Style Jumbo Pumpkin Muffins are a delicious way to start your morning. These give fall coffee shop vibes anytime of the year.
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.
Nutrition
Calories: 596kcalCarbohydrates: 91gProtein: 7gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 103mgSodium: 326mgPotassium: 187mgFiber: 2gSugar: 57gVitamin A: 3652IUVitamin C: 1mgCalcium: 113mgIron: 3mg
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