Description
These delicious Libby’s Pumpkin Muffins are moist, flavorful, and perfect for fall or anytime you crave a comforting treat. Featuring pumpkin puree, warm spices, and a sweet crumb topping with optional nuts, these muffins bake to golden perfection in just 20 minutes. Ideal for breakfast or snacks, they combine classic fall flavors with a tender crumb and a delightful crunch.
Ingredients
Scale
Muffin Batter
- 1 can (15 oz.) pumpkin puree (Libby’s brand, not pumpkin pie filling)
- 2 eggs
- 2 tbsp vegetable oil
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
Crumb Topping
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1 tsp cinnamon
- 1/4 cup butter, softened
- 1/3 cup nuts, chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line or grease a 24-well mini muffin pan or a 12-well regular muffin pan, then set it aside.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice until evenly combined. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, brown sugar, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix to maintain a tender muffin texture.
- Fill Muffin Cups: Spoon the batter into the prepared muffin liners, filling each about three-quarters full to allow room for rising.
- Prepare Crumb Topping: In a small bowl, combine the flour, sugar, and cinnamon. Use a fork or pastry cutter to cut in the softened butter until the mixture is crumbly. Stir in the chopped nuts if using.
- Add Topping: Sprinkle the crumb topping evenly over the batter in each muffin cup to add a sweet, crunchy finish.
- Bake Mini Muffins: If using a mini muffin pan, bake for about 11 minutes until lightly golden and a toothpick comes out clean.
- Bake Regular Muffins: For regular-sized muffins, bake for 18-20 minutes or until a gentle touch on the center springs back and a toothpick inserted comes out clean.
- Cool: Remove the muffins from the oven and let them sit in the pan for up to 5 minutes, then transfer them to a cooling rack to cool completely and prevent further baking.
Notes
- Use Libby’s brand pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.
- The crumb topping is optional but adds a lovely texture and flavor contrast.
- Adjust baking time if using a different size or type of muffin pan.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Chopped nuts can be omitted for a nut-free version or substituted with seeds.
