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Libby’s pumpkin muffins


  • Author: Munil

Description

These moist and flavorful pumpkin muffins are made with Libby’s 100% Pure Pumpkin, providing the perfect base for a delicious fall treat. Infused with warm spices like cinnamon, nutmeg, and ginger, they capture the essence of the season in every bite. Whether you’re serving them for breakfast, a snack, or a holiday gathering, these pumpkin muffins are sure to be a crowd-pleaser. The recipe is easy to follow, uses pantry staples, and can be adapted to suit dietary preferences or include fun mix-ins like nuts, chocolate chips, or dried fruits.


Ingredients

Scale
  • 1 can pumpkin puree, not pumpkin pie filling, Libbys, 15 oz.
  • 2 eggs
  • 2 tbsp vegetable oil
  • 1/2 c brown sugar
  • 1 tsp vanilla
  • 1.5 c all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • muffin crumble topping
  • 1/4 c all purpose flour
  • 1/4 c sugar
  • 1 tsp cinnamon
  • 1/4 c butter softened
  • 1/3 c nuts chopped, optional

Instructions

  • Preheat oven to 350 F. Line or grease 24 mini muffin pan, or 12 regular muffin pan wells and set aside. In a mixing bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
  • In another mixing bowl, whisk together the pumpkin, eggs, oil, brown sugar, and vanilla until smooth. Sprinkle the flour mixture over the wet mixture and fold until just combined.
  • Spoon the batter into the muffin liners, about 3/4 full. Make the streusel topping: combine the flour, sugar, and cinnamon in a bowl. Cut in the butter and use a fork or pastry fork to mix until crumbly.
  • Spoon the streusel evenly over each portion of the muffin batter. Bake for 11 minutes for mini muffins or 18-20 minutes for regular sizes. Remove as soon as middle springs back when gently touched in the middle as to not over-bake them.
  • Allow to sit in the pan no longer than 5 minutes. Use a spoon to remove each one and set on a cooling rack so they don’t continue baking in the hot pan.

Notes

  • Choosing Pumpkin Puree:
    Be sure to use Libby’s 100% Pure Pumpkin, not pumpkin pie filling, as the latter is pre-sweetened and spiced, which would throw off the recipe’s balance.
  • Room Temperature Ingredients:
    Bringing eggs and any dairy ingredients to room temperature before mixing helps create a smoother batter and lighter muffins. This helps the ingredients blend more easily and evenly.
  • Avoid Overmixing:
    Overmixing the batter can result in dense muffins. Stir the wet and dry ingredients just until combined for a tender crumb. It’s okay if the batter has a few lumps.
  • Add-In Options:
    Customize the recipe by adding your favorite ingredients like chopped nuts (walnuts or pecans), chocolate chips, raisins, or cranberries for extra texture and flavor.
  • Storing and Freezing:
    Store the muffins in an airtight container at room temperature for up to three days, or freeze them individually for up to three months. When freezing, wrap each muffin in plastic wrap, then place in a freezer-safe bag or container.
  • Baking Time:
    Keep an eye on the muffins during baking to avoid overbaking, which can dry them out. Use the toothpick test—insert a toothpick into the center of a muffin, and if it comes out clean or with just a few moist crumbs, they’re done.
  • Gluten-Free or Vegan Options:
    Easily adapt the recipe for gluten-free or vegan diets by using gluten-free flour or substituting eggs and dairy with flaxseed meal and plant-based milk.