Description
Delight in these moist and flavorful Libby’s Pumpkin Muffins, a perfect fall treat with a sweet cinnamon crumble topping. Made with pumpkin puree, warm spices, and a hint of vanilla, these muffins offer a cozy taste of the season with a tender crumb and optional nutty 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
Crumble 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, and set it aside.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the 1.5 cups all-purpose flour, baking powder, salt, and pumpkin pie spice until well combined. Set aside.
- Mix the 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 uniform in texture.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients until just combined; avoid overmixing to keep the muffins tender.
- Fill Muffin Pan: Spoon the batter into the prepared muffin liners, filling each cup about 3/4 full to allow room for rising.
- Make the Crumble Topping: In a small bowl, combine the 1/4 cup flour, sugar, and cinnamon. Use a fork or pastry cutter to cut in the softened butter until the mixture becomes crumbly. Stir in the chopped nuts if using.
- Top the Muffins: Evenly sprinkle the crumble topping over each filled muffin cup to add a sweet, crunchy finish.
- Bake the Muffins: For mini muffins, bake for about 11 minutes. For regular-sized muffins, bake for 18-20 minutes or until a toothpick inserted into the center comes out clean and the muffin springs back when gently touched.
- Cool: Remove the muffins from the oven and let them rest in the pan for no more than 5 minutes. Transfer the muffins to a cooling rack to stop baking and cool completely.
Notes
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- You can omit the nuts if you prefer a nut-free option.
- Use Libby’s brand pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Mini muffin pans yield more but smaller muffins ideal for bite-sized treats.
