With warm spices, velvety pumpkin, and decadent cream cheese glaze, these Jumbo Pumpkin Muffins are the perfect way to get all the feels of fall.
The essence of fall in a muffin, it’s not surprising they’re one of my go-to Fall Picnic Ideas.
What Makes These Muffins So Good?
Apart from the velvety smooth texture, the perfect balance of sweetness, and the unmistakable taste of pumpkin spice? The jumbo size makes them a hearty indulgence, making them an ideal choice for a cozy brunch treat, a sweet snack to share, or even a picnic dessert. The creamy glaze with a hint of vanilla adds a luxurious finishing touch for an extra indulgence.
These pumpkin muffins also make a great Halloween picnic treat. Apart from being on-season, you can use the frosting to decorate with ghoulish motifs. You can even downsize them for an excellent kids’ picnic party dessert idea.
- Pumpkin Puree- To achieve the best results, opt for high-quality canned pure pumpkin, as it ensures a consistently rich pumpkin flavor. You can also use fresh pumpkin puree. Just make sure it’s well-drained and has a similar consistency to canned puree.
- Spices- You can adjust the spice levels up or down to suit your taste.
See my recipe card below for a complete list of the ingredients with measurements.
Recipe Substitutions and Variations
- Add-Ins- Feel free to get creative with add-ins. Chocolate chips, chopped nuts, or dried cranberries can be mixed into the batter for extra texture and flavor.
- Spice variations- Adjust the spice levels to your liking. If you’re a fan of a more pronounced spice flavor, increase the amounts of cinnamon, nutmeg, and cloves.
- Switch from jumbo to normal or even mini size- You can downsize these to normal or mini-sized spiced pumpkin muffins. Adjust the baking time to about 12-15 minutes or until a toothpick comes out clean.
- Change the glaze- If you don’t want to glaze the muffins, top them with sugar and spice mix or leave them au naturale.
How to Make the Muffins
Step 1: Preheat oven and prepare muffin tray.
Preheat oven to 375º F /190º C. Grease or add cupcake liners to jumbo muffin trays and set aside. This recipe makes 8 muffins, so you will need two trays.
Step 2: Melt Butter
Melt butter fully in the microwave. Set aside to cool.
Step 3: In a medium mixing bowl, whisk together flour, baking powder, salt, nutmeg, cinnamon and cloves. Set aside.
Step 4: Add butter and both sugars to a large mixing bowl and beat with an electric mixer until smooth.
Step 5: Add pumpkin puree and eggs to the mixing bowl. Beat until well combined. Scrape the sides of the bowl with a rubber spatula and mix again to ensure all ingredients are well combined.
Step 6: With the mixer set on low, add in flour/spice mixture. Beat until well combined. The batter should be very smooth.
Step 7: Using a large spoon (or measured ice cream scoop), divide the batter into a greased large muffin pan, filling about ¾ full.
Step 8: Bake at 375º F /190º C for 25 minutes or until a toothpick inserted in the center comes out clean.
Place each muffin on a wire cooling rack to cool.
How to Make the Cream Cheese Glaze
Step 1: Place cream cheese into the bowl of an electric mixer and beat until smooth.
Step 2: Add powdered sugar and mix well.
Add in milk and vanilla and beat until smooth and creamy.
Step 3: Drizzle glaze generously over the top of muffins in multiple directions to give a criss-cross look. You can finish with a sprinkle of the spice mix or opt for crushed nuts or chocolate pieces.
Store leftover muffins in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for longer storage.
Yes, you can make these muffins in advance. Store them in an airtight container, and add the glaze just before serving to keep them fresh and visually appealing.
Yes, you can freeze these muffins for longer-term storage. Allow them to cool completely before freezing. Wrap each muffin individually or layer them between baking paper, foil, or plastic wrap to prevent sticking together and freezer burn. Then, place the wrapped muffins in an airtight container or a resealable freezer bag. You may want to freeze them without glaze so it can be applied fresh after defrosting.
They can be stored in the freezer for 2-3 months. When you’re ready to enjoy them, thaw them at room temperature.
You can reheat muffins in a microwave or oven for that just-baked flavor until warm. Adding the cream cheese glaze is best done after thawing or reheating for the freshest taste and texture.
- Room Temperature Ingredients: To ensure a smooth batter and even baking, ensure your eggs and cream cheese are at room temperature before using them. This helps incorporate the ingredients and gives the muffin batter and glaze a smoother texture.
- Proper Mixing Technique: Mix well but not at high speed when combining the wet and dry ingredients. Overmixing can lead to dense muffins.
- Don’t Skip the Spice: The combination of cinnamon, nutmeg, and ground cloves gives these muffins their warm, spiced goodness. Please don’t skimp on these spices; they’re essential for that classic fall flavor.
- Don’t Overfill the Muffin Cups: Fill each jumbo muffin cup about 3/4 full with batter. Overfilling can cause the muffins to overflow and stick to the pan, making them difficult to remove cleanly.
- Uniform Sizing: Use an ice cream scoop or a measuring cup to portion out the muffin batter for consistent baking results. This ensures that each muffin is the same size and will bake evenly.
- Test for Doneness: The toothpick test is your best friend. Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, the muffins are done. If wet batter clings to it, it needs more time in the oven.
- Cooling on a Rack: After removing the muffins from the oven, allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire cooling rack. Cooling on a rack prevents the bottoms from becoming soggy due to trapped steam.
- Glazing Technique: When drizzling the cream cheese glaze, do it in multiple directions to create an attractive criss-cross pattern. Use a piping bag for more precise control over the glaze distribution.
- Chill the Glaze: If it seems too thin, briefly chill it in the refrigerator to thicken it up before drizzling. Likewise, you can thin it with a little extra milk if it’s too thick.
- Storage: Store any leftover muffins in an airtight container in the refrigerator.
Did you try these Jumbo Pumpkin Muffins?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed them.
Jumbo Pumpkin Muffins
- 1 ¾ cups flour
- 2 tsp. baking powder
- ¼ tsp. salt
- 2 tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. ground cloves
- ½ cup unsalted butter - melted
- ¾ tbsp. packed light brown sugar
- ¾ cup sugar
- 1.15 oz. can pure pumpkin - Can use fresh pumpkin puree
- 2 tbsp. large eggs
Crean Cheese Glaze Ingredients
- 4 oz. cream cheese - softened
- 1 ⅓ cups powdered sugar
- 1 tsp. vanilla extract
- ⅓ cup milk
How to Make the Muffins
- Preheat oven to 375º F /190º C. Grease or add cupcake liners to jumbo muffin trays and set aside.
- Melt butter in microwave. Set aside to cool.
- In a medium mixing bowl, whisk the flour, baking powder, salt, nutmeg, cinnamon and cloves together. Set aside.
- Add butter and both sugars to a large mixing bowl, and beat with an electric mixer until smooth.
- Add pumpkin puree and eggs to the mixing bowl. Beat until well combined.
- Scrape sides of bowl with a rubber spatula and mix again to ensure all ingredients are well combined.
- With mixer set on low, add in flour/spice mixture. Beat until well combined. The batter should be very smooth.
- Using a large spoon, divide batter into the large greased muffin pan, filling about ¾ full.
- Bake for 26 minutes, or until a toothpick inserted in center comes out clean.
- Place the muffins on a wire cooling rack to cool.
How to Make the Cream Cheese Glaze
- Place the softened cream cheese into and electric mixer bowl and beat until smooth.
- Add the powdered sugar and mix well.
- Add in milk and vanilla and beat until smooth and creamy.
- Drizzle the glaze generously over top of muffins in multiple directions, to give a criss-cross look.
- Pumpkin Puree: Choose high-quality canned or fresh pumpkin for the best flavor and consistency. Ensure fresh pumpkin puree is well drained.
- Add-Ins: Be creative with chocolate chips, nuts, or cranberries.
- Gluten-Free: Use gluten-free or almond flour blend.
- Spice Variations: Adjust cinnamon, nutmeg, and cloves to taste.
- Muffin Size: You can easily resize to normal or mini and adjust the baking time by half or until the toothpick comes out clean.
- Glaze: Customize with sugar, spice mix, or no glaze.