These Jumbo Pumpkin Spice Muffins are made with plenty of fall spices: lots of cinnamon, cloves and nutmeg, 2 tsp vanilla and a whole can of pumpkin. They have a layer of cinnamon sugar in the middle and even more sprinkled on top for a little extra sweet crunch.
I was inspired to make pumpkin muffins this fall for the kids thinking, maybe if I made muffins we could just grab them and go in the morning. Maybe this would help speed up the process of getting out of the house rather than sitting down for breakfast which often gets drawn out and the day just flies by.
Since it was fall, I figured I’d do pumpkin, and I have hard time thinking about pumpkin baked goods without cinnamon and chocolate chips. I made a batch to take with us for our trip up the California coast from San Diego to L.A. I wanted us to get out of the house early since it was a long drive, and I didn’t want to stop for anything along the way which would slow us down. I made a variation of my Blueberry Muffins with pumpkin instead of blueberries. The muffins looked so good – bright orange and nice and puffy.
While they were good, they weren’t quite right. Using vegetable oil instead of butter makes them puffy, but bland, and they didn’t taste like pumpkin or really much of anything other than chocolate chips. So over the next few weeks I worked on adding more flavor and more pumpkin. These muffins are loaded with fall spices and a whole can of pumpkin. That way you are not left with just a little bit of pumpkin puree that you’re not likely going to do anything with (other than put in the fridge and weeks later throw out).
What Makes These Jumbo Pumpkin Spice Chocolate Chip Muffins So Good:
- They are chock full of fall spices: cinnamon, cloves, and nutmeg and an entire can of pumpkin.
- They have a layer of cinnamon sugar in the middle and even more on top.
- They use butter rather than vegetable oil which makes them denser but more flavorful.
- Stir the batter as little as humanly possible. It will go a long way to make the muffins lighter and fluffier.
- I grease a jumbo-sized muffin tin with butter, but you could always just use jumbo sized muffin papers, which I’ve seen at Joann Fabrics or on Amazon, but if you use butter its one less thing to buy and store.
- I use half a 12oz bag of Nestle Semi-sweet Chocolate Chips.
- I added 2 tsp vanilla rather than just 1 tsp.
- If you want to save some time you can certainly skip the added cinnamon sugar middle layer and topping.
- These jumbo pumpkin spice chocolate chip muffins are listed under breakfast but they're really more like dessert - like breakfast dessert.
If you’re looking for other breakfast recipes, here are 3 that I love:
Jumbo Pumpkin Spice Muffins
- 1½ cups flour
- 1 tsp baking soda
- ½ tsp salt
- ½ and ½ tbsp cinnamon, divided
- ⅛ tsp nutmeg
- ¼ tsp ground cloves
- ½ cup butter, softened
- ½ cup brown sugar
- 1 15oz can pumpkin
- 2 eggs
- 2 tsp vanilla
- 6 oz Semi sweet chocolate chips
- ¼ cup granulated sugar
- Preheat the oven to 350°F.
- Grease a jumbo muffin tin with butter or use jumbo sized muffin papers.
- In a large bowl whisk together the flour, baking soda, salt, ½ tbsp cinnamon, nutmeg and cloves.
- In a separate large bowl combine the softened butter, brown sugar, pumpkin, eggs, and vanilla.
- Add the wet ingredients to the dry ingredients and whisk until just combined. Stir as little as humanly possible until the ingredients are just combined. Gently stir in the chocolate chips.
- In a small bowl combine the granulated sugar with the remaining ½ tbsp cinnamon.
- Add 1 large spoonful of batter to each of the muffin cups.Then add a spoonful of cinnamon sugar to each muffin cup. Add the remaining batter on top of each muffin cup. Then top with the remaining cinnamon sugar.
- Bake at 350°F for 30 minutes.