Jumbo Pumpkin Donut Muffins

Serving Size: 6
Prep Time:
Total Time:

These Jumbo Pumpkin Donut Muffins are big, lightly spiced and stay super moist.

Donut Muffins

  • 1.75 cup flour
  • 1 tsp nutmeg
  • 1 tsp vanilla
  • 0.5 cup milk (used buttermilk, hence the baking soda tip)
  • 0.75 cup pumpkin puree
  • 1 egg, large
  • 0.33 cup oil
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.5 tsp baking soda (do not add if using milk)
  • 2 tsp baking powder
  • 0.75 cup granulated sugar

Jumbo Pumpkin Donut Muffin recipe adapted from Rachel Schultz. Glaze recipe slightly adapted from Love and Flour.

  1. Preheat oven to 350 degrees F. Spray jumbo muffin pan with baking spray or line with jumbo paper cups.
  2. Mix dry ingredients in a large bowl.
  3. Mix wet in a measuring cup or small bowl.
  4. Add the wet ingredients to the dry.
  5. Divide evenly among the six cups. I filled each cup with double scoops, size 16.
  6. Bake for 25 minutes.

Glaze

  • 0.25 cup brown sugar
  • 1 Tbsp heavy cream
  • 2 Tbsp butter
  • 0.5 cup confectioner’s sugar
  1. To make the glaze, melt 2 tablespoons of butter with 1 heaping tablespoon of heavy cream over low heat. Slowly whisk in 1/4 cup of brown sugar and remove from heat once fully melted. Vigorously whisk in 1/2 cup of confectioner’s sugar. Use immediately.

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