Best 3 Jumbo Pumpkin Muffins Recipes

Welcome to the world of jumbo pumpkin muffins, where flavors dance and aromas fill the air! Embark on a culinary journey to discover the secrets of creating these delightful treats. This article gathers a collection of mouth-watering recipes, each with its own unique blend of spices and ingredients, ensuring that every bite is an explosion of taste. Whether you prefer a classic muffin filled with the warmth of cinnamon and nutmeg, or a decadent creation swirled with chocolate chips and pumpkin spice, this guide will lead you to the recipe that perfectly matches your cravings. Let's dive in and explore the wonderful world of jumbo pumpkin muffins!

Here are our top 3 tried and tested recipes!

JUMBO PUMPKIN PECAN MUFFINS

Jumbo Pumpkin Pecan Muffins image

Perk up an autumn morning with one of these hearty muffins. You'll really enjoy the pumpkin-spice flavor and crumbly nut topping&mash;and so will everyone else! -Mrs. Janice Christofferson, Eagle River, Wisconsin

Provided by Taste of Home

Time 50m

Yield 6 muffins.

Number Of Ingredients 18

Ingredients

2-1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup chopped pecans
TOPPING:
1/3 cup packed brown sugar
1/3 cup finely chopped pecans
1/4 cup all-purpose flour
1/4 cup cold butter, cubed

Steps:

In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six greased or paper-lined jumbo muffin cups three-fourths full., In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter. , Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 660 calories, Fat 30g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 619mg sodium, Carbohydrate 89g carbohydrate (41g sugars, Fiber 4g fiber), Protein 11g protein.

JUMBO PUMPKIN PECAN MUFFINS

JUMBO PUMPKIN PECAN MUFFINS image

I wanted to make some Jumbo Muffins for a Bake Sale, I found this recipe in Taste of Home. Muffins came out large and moist.

Provided by Robin Dixon

Categories Muffins

Time 50m

Number Of Ingredients 18

Ingredients

2 1/2 c all purpose flour
1/2 c sugar
1/4 c brown sugar, firmly packed
2 tsp pumpkin pie spices
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 (15oz) can(s) pumpkin
1/2 c buttermilk
1/4 c vegatable oil
1 tsp vanilla extract
1/2 c chopped pecans
TOPPING
1/3 c brown sugar, firmly packed
1/3 c finely chopped pecans
1/4 c all purpose flour
1/4 c cold butter

Steps:

1. In a Large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six greased or paper-lined jumbo muffin cups.
2. In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. sprinkle over batter.
3. Bake at 375 for 25 - 30 minutes or until toothpick comes out clean. Let cool for 5 minutes then remove from pan.

JUMBO PUMPKIN MUFFINS

Jumbo Pumpkin Muffins image

I found this recipe while searching for one for pumkin muffins. And for those who know me, I had to make some changes and added a few things to make it the way I wanted. I have had no trouble selling these guys.

Provided by Cheryl Gross

Categories Breakfast

Time 50m

Number Of Ingredients 13

Ingredients

2 eggs, slightly beaten
2 3/4 c granulated sugar
3/4 c oil
1 can(s) pumpkin (15oz.)
4 c all purpose flour
1 tsp salt
2 tsp baking soda
1 Tbsp cinnamon
3/4 tsp nutmeg
3/4 tsp cloves
3/4 tsp allspice, ground
1 box instant french vanilla pudding mix
1/2 c sour cream

Steps:

1. Preheat oven to 350 degrees. Line or grease two 6 count jumbo muffin pans.
2. Combine all dry ingredients together in medium bowl.
3. Mix eggs, oil, pumpkin, and sour cream together in large bowl.
4. Stir dry ingredients into wet ingredients but do not overmix.
5. Spoon batter into lined or greased muffin pans and bake for 35 minutes.
6. Cool in pans on wire racks for 5 minutes then remove muffins from pans to completely cool on racks. Makes 12 jumbo muffins.

Tips:

Use a large mixing bowl to ensure all ingredients are evenly combined.
Make sure the pumpkin puree is smooth and free of lumps.
Do not overmix the batter, as this can result in tough muffins.
Fill the muffin cups only 2/3 full, as they will rise during baking.
Bake the muffins at 350°F for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Jumbo pumpkin muffins are a delicious and easy-to-make treat that is perfect for any occasion. With their moist and fluffy texture, sweet pumpkin flavor, and crunchy nuts, these muffins are sure to be a hit. Whether you are looking for a quick breakfast, a satisfying snack, or a special dessert, these jumbo pumpkin muffins are the perfect choice. So next time you are in the mood for something sweet and delicious, give this recipe a try and enjoy the taste of fall in every bite.