Description
Delight in these moist and flavorful Libby’s Pumpkin Muffins, featuring classic fall spices and a buttery cinnamon crumble topping. Perfect for breakfast or a cozy snack, these muffins combine pumpkin puree with warm pumpkin pie spice and a crunchy nut topping for a comforting treat.
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 and Prepare Pan: 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 to be ready for batter.
- Mix Dry Ingredients for Muffins: In a medium-sized bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. This blends the leavening agents and spices evenly for consistent flavor.
- 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 uniform.
- Combine Wet and Dry: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix to keep the muffins tender.
- Fill Muffin Pan: Spoon the batter into the prepared muffin liners, filling each about three-quarters full to allow room for rising.
- Prepare the Crumble Topping: In a small bowl, combine the flour, sugar, and cinnamon. Cut in the softened butter using a fork or pastry cutter until the mixture is crumbly. Stir in chopped nuts if desired.
- Add Topping to Muffins: Sprinkle the crumble mixture evenly over each muffin batter portion in the pan for a sweet and crunchy finish.
- Bake Mini Muffins: For mini muffins, bake in the preheated oven for about 11 minutes until done.
- Bake Regular Muffins: For regular-sized muffins, bake for 18-20 minutes or until a gentle touch on the center causes it to spring back, indicating doneness.
- Cool the Muffins: Remove muffins from the oven and let them rest in the pan for no more than 5 minutes. Then transfer them to a cooling rack to prevent further cooking and retain the perfect texture.
Notes
- Use Libby’s brand pumpkin puree rather than pumpkin pie filling to avoid excess sweetness and spices that can alter the flavor.
- Don’t overmix the batter to maintain tender muffins.
- The crumble topping is optional but adds a delicious texture contrast and sweetness.
- If you prefer, use a regular muffin pan instead of mini for larger muffins, adjusting the baking time accordingly.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
