• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Cozy Plum

  • Home
  • Recipes
    • Baking Basics
    • Bars & Brownies
    • Breads & Breakfasts
    • Cakes & Cupcakes
    • Cookies
    • Donuts & Muffins
    • Pies & Tarts
    • Savory
    • Miscellaneous
  • Resources
    • Baking Basics
    • Necessary Baking Tools
  • Newsletter
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Newsletter
  • About
  • Contact
  • Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Pumpkin Muffin Recipe (Jumbo or Regular)

    October 15, 2021 by The Cozy Plum 11 Comments

    94 shares
    • Facebook
    Jump to Recipe - Print Recipe
    Straight on shot of a jumbo pumpkin muffin with a bite removed

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    This easy Pumpkin Muffin Recipe is made with canned pumpkin to create a flavorful and moist muffin. Make them as either bakery-style jumbo muffins or standard sized muffins. And don't skip on the maple cinnamon butter!

    These are the BEST from scratch bakery-style pumpkin muffins. Whether you want a jumbo muffin or a standard sized muffin, these will give you tall, craggy muffin tops covered in crunchy turbinado sugar. Using canned pumpkin, this recipe couldn't be easier to throw together. Feel free to chill the batter overnight and bake them off for fresh, hot muffins the next morning!

    Pumpkin Muffin Ingredients

    • All-purpose flour.
    • Baking soda. This helps the muffins rise and is activated when combined with the sour cream.
    • Baking powder. This also helps the muffins to rise and is activated when combined with liquid.
    • Ground cinnamon, nutmeg, and cloves. For a touch of warm spice!
    • Granulated sugar.
    • Light brown sugar. This helps with better depth of flavor.
    • Unsalted butter. Melted and slightly cooled.
    • Vegetable oil. Canola oil can also be used here.
    • Vanilla paste or extract.
    • Large egg. Room temperature.
    • Sour cream. Room temperature, and be sure to use full-fat sour cream. You could also make these pumpkin muffins with full fat greek yogurt.
    • Pure pumpkin puree. This recipe uses one full can (15oz) of pumpkin puree.
    • Turbinado sugar. Don't skip this! You can also use Demerara sugar.

    There is also the option of making a quick maple cinnamon butter to swipe over the warm muffins and it's SO good!

    • Salted butter. Yes, salted! It adds some nice extra flavor. Also, softened.
    • Pure maple syrup. Just two tablespoons!
    • Ground cinnamon.

    Step-by-step instructions

    Before beginning, be sure that your egg and sour cream are at room temperature. To make this happen quickly, place an egg (in the shell) in hot water for 5 minutes. You can microwave the measured amount of sour cream for about 15 seconds & stir.

    1. Start by whisking together the dry ingredients: flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves.

    2. In another bowl, whisk together the granulated and brown sugar, melted butter, vegetable oil, vanilla, egg and sour cream until combined.

    3. Fold in the pumpkin puree using a rubber spatula until combined. Then, make a well in the dry ingredients, add the wet ingredients and fold until just combined and the flour is no longer visible.

    Be sure to get the whole way to the bottom multiple times (the flour falls to the bottom). Do not over mix, as it can lead to tough muffins.

    4. Cover the bowl and batter and refrigerate for 1 hour. This step is optional, but it does help with getting a better rise on the muffins.

    5. Preheat the oven to 425℉/218℃ and line either a 12-cup muffin tin or a 6-cup jumbo muffin tin with liners. I like to use tulip liners so you can use them for either (you just spread them out a bit for jumbos)! You could also omit completely and spray each well with nonstick cooking spray.

    6. Scoop the batter evenly between the wells, then top with a generous amount of turbinado sugar. It should fully cover the top.

    7. Bake for 5 minutes at 425℉/218℃, then reduce to 400℉/204℃ and continue baking until done. See the instructions below for jumbo vs. regular.

    8. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling (though I like to eat them warm!).

    Jumbo pumpkin muffins

    If making the pumpkin muffin recipe in a jumbo muffin tin, spread the tulip liners with your fingers and push them into the edges before filling and topping with sugar. Don't have liners? Check out my DIY Muffin Liners video!

    The jumbo muffins will need to be baked for an additional 16-19 minutes after the initial 5 minutes. Use a toothpick to insert it into the center - it will come out with a few moist crumbs, but no wet batter.

    I personally think the jumbo muffins are the way to go...

    Regular pumpkin muffins

    No need to spread the liners for normal muffins, just fill evenly and top with sugar. The regular muffins will need to be baked for an additional 10-12 minutes. Use a toothpick to insert it into the center - it will come out with a few moist crumbs, but no wet batter.

    Maple Cinnamon Butter

    To make the maple cinnamon butter, combine salted, softened butter with the maple syrup and cinnamon with a rubber spatula until it comes together. Spread onto the warm muffins.

    Storing the muffins

    Store the muffins uncovered and at room temperature for up to 4 days. Do not cover the muffins, or the tops will become soft and soggy. The pumpkin puree keeps the insides of these muffins moist for days!

    Substitutions, additions, and tips

    • Pureed sweet potato can be used instead of the pumpkin. Use the same weight measurement.
    • I do not recommend making your own pumpkin puree. The process takes much longer and you have to wring all the water out, as well.
    • If you want to turn these into pumpkin chocolate chip muffins, add ½ cup semi-sweet chocolate chips to the batter after the flour is mixed in. Fold in the chips until evenly distributed.

    Frequently asked questions

    What makes a muffin light and fluffy?

    The best way to keep a muffin light and fluffy is to not over mix the batter, which is what makes the muffins tough due to over developing the gluten in the flour. Using the correct amount of flour and leavening agents is also very important.

    What's the difference between pumpkin pie mix and pumpkin puree?

    Pumpkin pie mix includes spices and sugar, while pumpkin puree is pure, straight pumpkin. You will need to use pumpkin puree for this recipe.

    Overhead shot of a baked jumbo pumpkin muffin.

    Let's make more muffins!

    • Banana Nut Muffins
    • Apple Streusel Muffins
    • Double Chocolate Banana Muffins
    Straight on shot of a jumbo pumpkin muffin with a bite removed
    Print
    4.89 from 9 votes

    Pumpkin Muffin Recipe (Jumbo or Regular)

    This easy Pumpkin Muffin Recipe is made with canned pumpkin to create a flavorful and moist muffin. Make them as either bakery-style jumbo muffins or standard sized muffins. And don't skip on the maple cinnamon butter! 
    Prep Time15 mins
    Active Time15 mins
    Chill time1 hr
    Total Time1 hr 30 mins
    Course: Breakfast, Snack
    Cuisine: American
    Keyword: autumn, bakery, fall, pumpkin spice, quick
    Yield: 6 jumbo muffins
    Calories: 570kcal
    Author: Callan Rowe | The Cozy Plum

    Equipment

    • 6-hole jumbo muffin tin OR 12-hole standard muffin tin
    • Cupcake liners (jumbo or regular), optional

    Materials

    • 1 ⅔ cups all-purpose flour 200g
    • 1 teaspoon baking soda 5g
    • 1 teaspoon baking powder 5g
    • ¼ teaspoon kosher salt
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ⅛ teaspoon ground clove
    • ½ cup granulated sugar 100g
    • ½ cup light brown sugar 100g
    • 6 tablespoons unsalted butter melted 85g
    • ¼ cup vegetable oil 56g
    • 1 teaspoon vanilla paste or extract
    • 1 large egg room temperature
    • ¼ cup sour cream room temperature (60g)
    • 15 oz pure pumpkin puree
    • Turbinado or Demerara sugar for muffin tops optional but one of the best parts

    Maple Cinnamon Butter

    • ¼ cup salted butter softened (57g)
    • 2 teaspoons maple syrup
    • ½ teaspoon ground cinnamon

    Instructions

    • Whisk together the dry ingredients (flour, baking soda, baking powder, salt, and spices) with a whisk until combined.
    • In a separate large bowl, whisk together the sugars, butter, vegetable oil, vanilla, egg, and sour cream until combined. Fold in the pumpkin puree with a rubber spatula.
    • Make a well in the dry ingredients and add the wet ingredients to the center. Fold it together with rubber spatula until it is just combined. Be sure to scrape the very bottom of the bowl multiple times and bring the spatula upward, as flour will get stuck down there. This takes a bit of patience, as it's a thick batter.
    • Cover the bowl with plastic wrap and place in the fridge for one hour. This step is optional, but helps gain better muffin tops. (See notes section).
    • Preheat the oven to 425℉/218℃ and line a 6-hole jumbo muffin tin or a 12-hole normal muffin tin with tulip cupcake liners* or lightly spray the tin with nonstick spray.
    • Distribute the batter evenly between the liners, then sprinkle on the turbinado sugar to cover the tops.
    • Bake at 425℉/218℃ for 5 minutes, then reduce the temperature to 400℉/204℃. For jumbo muffins, bake for an additional 16-19 minutes. For regular muffins, bake for an additional 10-12 minutes. For either, you want a toothpick inserted in the center to come out clean without wet batter.

    Maple Cinnamon Butter

    • Combine the softened butter, maple syrup, and cinnamon and mix until completely smooth. Spread onto muffins, if desired.

    Notes

    Lightly spray your cupcake liners if they have a tendency to stick (cheap liners can sometimes do this). Alternatively, grease the muffin tin well if you do not have or plan to use liners.
    If not refrigerating the batter, start checking about 2 minutes earlier than the lowest time listed.
    Store uncovered, at room temperature for up to 4 days.

    Nutrition

    Calories: 570kcal | Carbohydrates: 69g | Protein: 6g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 545mg | Potassium: 245mg | Fiber: 3g | Sugar: 39g | Vitamin A: 11717IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 3mg
    « Chocolate Chai Snickerdoodles
    Chocolate Sweet Tart Crust (Pâte Sucrée) »
    94 shares
    • Facebook

    Reader Interactions

    Comments

    1. Stephanie

      March 23, 2022 at 10:32 pm

      5 stars
      I have made these muffins several times. What a fabulous recipe! Tomorrow I am making the blueberry muffins. Thank you for such wonderful recipes!

      Reply
      • The Cozy Plum

        March 24, 2022 at 12:55 pm

        Oh yay!! This is one of my favorite muffin recipes...so happy you also enjoyed it! And yay to the blueberry muffins, too!

        Reply
    2. Lindsay

      January 05, 2022 at 3:54 am

      5 stars
      I make a LOT of pumpkin muffins due to their popularity in our household and this is by far the best recipe I have found. The muffins are perfect and the recipe is very forgiving. I have made these muffins at least four times already. Today I used pureed butternut squash in lieu of pumpkin becuase that was all I had on hand and they came out great. I have also substituted plain yogurt for sour cream when I was out of sour cream and the muffins were equally delicious. Thank you for this excellent recipe.

      Reply
      • The Cozy Plum

        January 05, 2022 at 8:01 pm

        Hi Lindsay - I'm so so happy to hear this! I also love this one - and totally agree on it being a forgiving recipe. You've just made my day!

        Reply
    3. Nora

      November 28, 2021 at 6:07 pm

      5 stars
      I love these muffins, especially the the craggly tops . I used raw cane organic turbinado sugar for the tops, it was perfect. Definitely make the maple 🍁 cinnamon butter . ( make extra! ) I used it on pancakes and apple 🍎 muffins too.

      Reply
      • The Cozy Plum

        November 28, 2021 at 10:51 pm

        Agree on all accounts! Love that you used the butter on the apple muffins, too!

        Reply
    4. Stef

      November 27, 2021 at 8:55 pm

      5 stars
      this recipe is going to be on repeat at my house! these are the perfect fall/winter muffin. we made regular size- but want to try the jumbos next! the sugar on top makes these next level and the butter is a must have.

      Reply
      • The Cozy Plum

        November 28, 2021 at 10:49 pm

        100& on the butter and sugar! Thanks, Stef!

        Reply
    5. Aubrey W

      October 22, 2021 at 5:14 pm

      5 stars
      These are insanely good! The Demerara sugar made the most delightful crispy tops (I should have added even more, in retrospect) and the maple cinnamon butter can't be missed. They're SO moist - a word I cringe while typing, but there's no other way to describe. Bravo.

      Reply
    6. Olivia

      October 16, 2021 at 2:57 pm

      5 stars
      This is absolutely going to be my new go-to recipe for delicious fall treats!! These muffins are DELICIOUS. They taste like pumpkin pie and they are so easy to make. And don’t skip the butter - it elevates the already-delicious muffins to an otherworldly level!

      Reply
      • The Cozy Plum

        October 18, 2021 at 5:29 pm

        Best advice - don't skip the butter! So glad you enjoyed these 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Baking Basics

    • Easy Lemon Curd Recipe
    • Perfect Rough Puff Pastry (with VIDEO)
    • All-Butter Pie Crust
    • Sweet Tart Crust (Pâté Sucrée)

    Kitchen Must Haves

    Find my best recommendations for "must haves" and "nice to haves"


    Share your bakes with me!

    Did you try one of my recipes? I can't wait to see it!
    Tag @TheCozyPlum and #TheCozyPlum on Instagram!


    web stories

    My Favorite Bakes!

    • Coconut Almond Loaf Cake
    • Chocolate Espresso Babka
    • Stuffed Fluffernutter Cookies
    • Chocolate Caramel Marshmallow Bars

    Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    thecozyplum

    NEW! A light and fluffy Raspberry Vanilla Swiss Ro NEW! A light and fluffy Raspberry Vanilla Swiss Roll covered in a layer of chocolate ganache. It’s just a little bit sweet and I love that in a dessert!! The filling gets stabilized so it can easily be made a day ahead of time (also love that in a dessert). Find the link in my bio or on thecozyplum.com ✨
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#thecozyplum #bakeandshare #bakersgonnabake #thebakefeed #makemore #imsomartha #shareyourtable #thekitchn #wsbakeclub #bakedfromscratch #heresmyfood #shareyourtable #pursuepretty #damnthatsdelish #foodartblog #eatpretty #makeitdelicious #eatingfortheinsta #chowhound #forkfeed #spoonfed #tohfoodie #sweeeeets #gloobyfood #swissroll #rollcake #cakestagram #cakelover
    These Strawberry Corn Flake Cereal Cookies are som These Strawberry Corn Flake Cereal Cookies are some of my favorites 🍓The addition of milk powder gives these cookies an extra chewy texture and they taste just like a breakfast/granola bar!! Find the link in my bio or on thecozyplum.com
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#thecozyplum #bakeandshare #bakersgonnabake #thebakefeed #makemore #imsomartha #shareyourtable #thekitchn #wsbakeclub #bakedfromscratch #heresmyfood #todayfood #todaybreakfast #shareyourtable #pursuepretty #damnthatsdelish #foodartblog #eatpretty #makeitdelicious #eatingfortheinsta #cookiegram #cookiemonster #cookiesofinstagram #cookielover #cornflakes #freezedriedfood
    This Tuesday has real Monday vibes — which means This Tuesday has real Monday vibes — which means I could desperately use a few slices of pistachio babka in my life! I know most people like quick and easy bakes, but I love an involved bake from time to time where I can just zone out in my happy place. How do you prefer to bake?? 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#thecozyplum #bakeandshare #bakersgonnabake #thebakefeed #makemore #imsomartha #shareyourtable #thekitchn #wsbakeclub #bakedfromscratch #heresmyfood #todayfood #todaybreakfast #shareyourtable #pursuepretty #damnthatsdelish #foodartblog #eatpretty #makeitdelicious #eatingfortheinsta #chowhound #forkfeed #spoonfed #huffpostetaste #buzzfeedfood #tohfoodie #sweeeeets #gloobyfood #babka #pistachio
    NEW! Rustic Mushroom, Caramelized Onion, and Potat NEW! Rustic Mushroom, Caramelized Onion, and Potato Tart. Flaky all-butter pie crust filled with mashed potatoes and layered with goat cheese, browned mushrooms, caramelized onions and fresh thyme. It’s breakfast/lunch/dinner/appetizer/side — and it’s SO good. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
✨ Find the recipe linked in my bio or on thecozyplum.com 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#thecozyplum #bakeandshare #bakersgonnabake #thebakefeed #makemore #imsomartha #shareyourtable #thekitchn #wsbakeclub #bakedfromscratch #heresmyfood #shareyourtable #pursuepretty #damnthatsdelish #foodartblog #eatpretty #makeitdelicious #eatingfortheinsta #chowhound #forkfeed #huffpostetaste #buzzfeedfood #tohfoodie #gloobyfood #tartsofinstagram #savorypie #potatotart #galette
    Made this caramel brownie pie for Mother’s Day a Made this caramel brownie pie for Mother’s Day and I always forget how freakin GOOD it is! Pretzel crust, brownie, caramel, ganache, flaky salt. It’s sweet and salty perfection. Find the link in my bio or on thecozyplum.com ✨
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#thecozyplum #bakeandshare #bakersgonnabake #thebakefeed #makemore #imsomartha #shareyourtable #thekitchn #wsbakeclub #bakedfromscratch #heresmyfood #piestagram #shareyourtable #pursuepretty #damnthatsdelish #foodartblog #eatpretty #makeitdelicious #eatingfortheinsta #chowhound #forkfeed #spoonfed #huffpostetaste #buzzfeedfood #tohfoodie #sweeeeets #gloobyfood #sweetandsalty #caramellover #tartsofinstagram 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
    Load More... Follow on Instagram

    Copyright © 2022 The Cozy Plum on the Foodie Pro Theme