If you are looking to bake up 6 of the BEST-tasting, perfectly spiced, Jumbo Pumpkin Muffins with Caramel, you have come to the right post. This recipe makes the fluffiest, yummiest muffins you will ever try! They are moist, and feature a crisp cinnamon & sugar top. This post contains affiliate links.
Did you know that bakery style muffins are my weakness? For real though, I haven’t found a flavor I didn’t like. Typically, I buy mine from our grocery bakery, or farm stands where they go for as much as $3 each!
I love to unwrap the paper liner from jumbo muffins and carefully separate the tops from the bottoms. There is just something so magical about eating the moist, fluffy, cakey bottom layer first.
Then, I carefully pluck out the fluffy inner of the “muffin top” and then enjoy the crisp outer, and then center of the muffin. Anyone else have such a systematic muffin eating strategy?
Anyhow, some of my favorite muffin recipes are corn muffins, Nutella Banana muffins, Blueberry Yogurt muffins, and Chocolate Banana muffins. I cannot wait to adapt these recipes into jumbo muffins!
Why I love jumbo, bakery-style muffins
I love bakery style muffins because to me, they really have the perfect muffin top to bottom ratio. I also love that most recipes just make 6 muffins. Sometimes having too many muffins on-hand can be dangerous–haha!
This recipe also freezes very well so you can have muffins on-hand anytime!
Jumbo muffin tins
I really love my Wilton 6-cup Jumbo muffin pan. You can find this in both dark and light nonstick. Each muffin tin well is 1 cup which is roughly 50% larger than conventional sized muffin tin wells.
Since you cannot use standard-sized cupcake liners in jumbo muffin tins you will need jumbo cupcake liners. You can find these online or in-store.
Canned Pumpkin- 100% pure pumpkin (not pie filling) is what you will need for this recipe.
Eggs- room temperature eggs work best because they mix better and the batter will be fluffier.
Flour- All-purpose white flour is what works together with the ingredients to make a fluffy muffin. I have not tested this recipe with other flours at this time.
Baking soda- This helps the muffin rise. Be sure to carefully measure out the teaspoon. You will want to also ensure your baking soda is fresh.
Sugars- Granulated sugar and dark brown sugar work together to make these muffins shine. The dark brown sugar provides color and a deeper flavor.
Oil- This recipe does not feature butter and uses vegetable oil. I know a lot of recipes allow for substitution but your muffins will not be as fluffy if you sub in apple sauce.
Extract- Vanilla extract really makes the flavors POP and a little goes a long way!
Spices- These are so crucial to properly flavor these muffins. You can use pumpkin spice if you have it on-hand. Trader Joe’s makes a fantastic one! Additionally, if you do not, you can easily create your own with nutmeg, cinnamon, clove, and a wee bit of ginger.
Caramels– Brach’s or Kraft soft caramel squares are the best for these muffins.
Pro Tips for the fluffiest muffins
Be sure to use room temperature eggs which mix better, and help ingredients fluff up.
Whisk together all dry ingredients in a large bowl and then add in the wet ones. Use a wooden spoon to just mix batter. A few minor flour streaks are okay! If you over mix the batter, the muffins will be flat and tough.
A large ice cream scoop helps to add the batter nicely to the paper-lined muffin tin wells. You will want to fill the muffin wells 3/4 of the way before adding the soft caramel squares. Add another spoonful of batter until you reach the top of the cupcake liner.
Cinnamon and sugar can be sprinkled over the top of the raw batter.
Cooking muffins on the middle rack works perfectly for this recipe. There is no need to rotate the pan.
Baking may vary, but a toothpick test gently inserted into a muffin is very telling. The tops of these muffins will be a deep brown with a nice crust. They should feel springy when gently pressed down.
Be sure to cool the muffins for about 30 minutes before removing them from the pan.
Keep these fresh
Allow these muffins to fully cool before storing them in an air-tight container. If they are stored warm, the tops will lose their crunch. To reheat the caramel, place the muffin in the microwave for 20-30 seconds.
You can also freeze these for later consumption. Be sure to place in a freezer safe bag and use within 30 days. Thaw and heat in the microwave to enjoy.
More Pumpkin recipes
Pumpkin Streusel Bundt Cake Recipe
Soft-Baked Pumpkin Oatmeal Raisin Cookies
Pumpkin Puff Pastry Mini Pie Bites
Jumbo Pumpkin Muffins with Caramel
- 6-count jumbo muffin tin
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 3/4 cup all-purpose flour
- 1/8 tsp. salt
- 1 tsp. baking soda
- 2 tsps. pumpkin spice
- 1/4 tsp. nutmeg
- 2 large eggs
- 15 ounces canned pumpkin
- 1 tsp. vanilla extract
- 1/2 cup vegetable oil
- 6 soft caramel squares double to 2 per muffin if you like a lot of caramel
- 1 tsp. cinnamon
- 3 tbsps. granulated sugar
- Preheat oven to 375° F. Line a large muffin tin with liners. If using a 12-count pan use standard liners.
- In a large bowl, whisk together dry ingredients.
- Add all wet ingredients directly to the dry ingredients and combine thoroughly with a spoon until just combined. Do not over mix or it will not be fluffy.
- Scoop batter into muffin tins 3/4 of the way.
- Add one caramel square to each muffin center.
- Top of caramel squares with more batter. They will be filled all the way up to the edge of the cupcake liner.
- Sprinkle on cinnamon and sugar.
- Bake muffins for 25-30 minutes. Muffins will feel firm and have no visible signs of batter seeping out when gently pressed.
- The caramel is best enjoyed when muffins are warm. I do not recommend eating them piping hot.
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