Jumbo Pumpkin Muffins with Streusel Topping
These jumbo pumpkin streusel muffins are soft, moist, and packed with pumpkin flavor. A high-heat start gives them big bakery-style tops, while the buttery cinnamon streusel adds a crunchy finish.
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Ingredients
Pumpkin Muffins
- 1 ¼ cups all-purpose flour 150g
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- ¾ cup pure pumpkin puree
- ¼ cup vegetable oil
- 2 tablespoons regular milk
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon Streusel Topping
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter melted
- 3 tablespoons chopped pecans or old-fashioned rolled oats optional
Instructions
- Preheat the oven to 450°F. Spray a jumbo muffin tin thoroughly with nonstick cooking spray.
- Make the streusel. Combine the flour, sugar, and cinnamon. Stir in the melted butter until the mixture looks like wet sand and holds together when squeezed. Add pecans or oats if desired.
- Whisk the flour, baking soda, baking powder, salt, and pumpkin pie spice together in a medium bowl.
- In a large bowl, whisk together the pumpkin puree, oil, milk, granulated sugar, brown sugar, egg, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and fold gently just until combined.
- Divide the batter between six jumbo muffin cups, filling each all the way to the top. When possible, fill every other cup so there is space between the muffins.
- Cover each muffin generously with streusel, lightly pressing some of the larger crumbs into the batter.
- Bake at 450°F for 10 minutes.
- Without opening the oven door, reduce the temperature to 350°F and continue baking for about 15 minutes.
- Check the centers with a toothpick. Continue baking if necessary until it comes out clean or with a few moist crumbs.
- Cool in the pan for about 10 minutes, then transfer to a wire rack.
Notes
Use pure pumpkin puree, not pumpkin pie filling or pumpkin pie mix.
The cups will look very full. That's intentional.
For a little insurance, place a sheet pan underneath the muffin pan while baking.
You can divide the batter between eight jumbo muffin cups instead of six for slightly smaller muffins.
The streusel should resemble wet sand and form clumps when squeezed.
For the best rise, make sure the oven is completely preheated to 450°F before baking.
If the tops brown too quickly, loosely cover the pan with foil while the centers finish baking.
Store cooled muffins in an airtight container for 2 to 3 days or freeze for up to 2 months.
