Jumbo Pumpkin Muffins
These Jumbo Pumpkin Muffins are made with pumpkin puree, chocolate chips, and fall spices like cinnamon, cloves and nutmeg. They are oversized, moist, chocolatey, and perfect for fall weather.
Servings: 6 Jumbo Muffins
Calories: 543kcal
Ingredients
- 1½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ and ½ tablespoon cinnamon, divided
- ¼ teaspoon ground cloves
- ⅛ teaspoon nutmeg
- ½ cup butter, softened
- ½ cup brown sugar
- 1 15oz can pumpkin
- 2 eggs
- 2 teaspoon vanilla extract
- 1 cup Semi sweet chocolate chips
- ¼ cup granulated sugar
Instructions
- Preheat the oven to 350°F.
- Butter a jumbo muffin tin or use jumbo sized muffin papers.
- In a large bowl, whisk together the flour, baking soda, salt, ½ tablespoon cinnamon, cloves, and nutmeg.
- 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 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 tablespoon 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.
Notes
Softened Butter: If you have not softened your butter in advance, place it in a microwave safe bowl and microwave for 40 seconds at 50% power. Turn it over and add 20-30 seconds if needed.
Semi-sweet Chocolate Chips: Any brand will do. I typically use Nestel, but Ghirardelli or Guittard are great too. You could also use dark chocolate, or milk chocolate if you like.
Jumbo Muffin Tin Sizes: Jumbo muffin tins actually come in different depths and diameters. I use a muffin tin that each muffin cup is 2 ½ inches diameter at the bottom, 4 inches in diameter at the top and 1 ¾ inch in height. Nordic Ware for instance sells a muffin tin that is 3 inches in diameter at the bottom, 3.9 at the top, and 1 ½ inch in height.
These differences will affect the baking time. If you're using a Nordic Ware muffin tin with those dimensions, check your muffins 5-7 minutes before the allotted baking time.
Stirring the batter: To avoid tough muffins, stir the batter as little as possible. This will result in lighter and fluffier muffins.
Checking Doneness: Because these muffins contain chocolate chips which melt in the oven, its a little tricker to discern when a toothpick inserted into the middle comes out clean - it might be covered in melted chocolate which doesn't tell you all that much. I recommend inserting a toothpick into two or three different spots in the muffin to determine if they are fully baked.
Nutrition
Calories: 543kcal | Carbohydrates: 66g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 528mg | Potassium: 258mg | Fiber: 4g | Sugar: 37g | Vitamin A: 795IU | Vitamin C: 0.3mg | Calcium: 58mg | Iron: 4mg
