Homemade Libbys Pumpkin Muffins

I know you have a few of those orange cans at home, so let’s make a batch of Libby’s pumpkin muffins today okay??!! You can make jumbo, regular or mini pumpkin muffins with this same recipe.

Libby’s Pumpkin Muffins

Yes our 2 ingredient pumpkin muffins have been a huge hit all these years. You do use this same can of puree for that one too, but the other ingredient is a box of cake mix. Some are all about homemade baked goods this time of year which I get. From scratch is always better y’all. If you do have the time, go all the way with this one.

Just like any other sweet bread you will want two bowls. One for the dry ingredients, and the other to incorporate the wet ingredients, then combine the two until blended. If you have a stand mixer it is a bit easier on your arm, but a whisk works too. We’re focusing on muffins here, for a whole loaf follow our moist pumpkin bread recipe instead.

Pumpkin Muffins Libbys

This would work as a loaf too as stated above, but the baking time would of course have to be extended. If you are okay with almost triple the timing then go for it, I’m usually too impatient for that. 😉 First you’ll want a muffin pan and wire racks to cool completely when done. It is better to remove from pan.

Ingredients

• 1 can pumpkin puree, not pumpkin pie filling, Libbys, 15 oz.
• 2 eggs
• Vegetable oil
• Brown sugar
• Vanilla extract
• All purpose flour
• Baking powder
• Just a pinch of salt
• 1 tsp pumpkin pie spice if you want more pumpkin flavor to it

If you want to make more like a pumpkin muffin with streusel topping you can whip together this crumble. They are great without it too but this adds texture and a bit more sweetness.

• All purpose flour
• Cinnamon and sugar
• Butter softened

For a bit of crunch you can crush some walnuts or roasted hazelnuts to add those into the mix too if you wanted. Of course that is optional.

If you wanted to make jumbo muffins you could. I think those are too big for one sitting, need to bake for 25 to 30 minutes or so until done in the center.

How to Make Pumpkin Muffins with Libbys

• 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, beat until just blended the pumpkin, eggs, oil, brown sugar, and vanilla until smooth.
• Sprinkle the flour mixture over the wet mixture and fold until just combined.
• Spoon batter into prepared muffin tins with 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.
• Add the streusel evenly over each portion of the muffin batter. Bake for 11 minutes for mini muffins or 18-20 minutes or until wooden tooth pick inserted in centers comes out clean for regular sizes.

Remove as soon as middle springs back when gently touched in the middle as to not over-bake them. I like this best better than using a toothpick in center coming out clean. Allow to cool for 5 minutes then remove to wire racks for 10 minutes max or they will dry out. Use a spoon to remove each one and set on a cooling wire so they don’t continue baking in the hot pan.

The key to baking muffins moist is not baking them too long. Part of this is not just how much time in the oven but once they are removed too. The pan will remain really hot and suck some of the moisture out as they sit in there so removing is a really important step you shouldn’t skip.

Pumpkin Coffee Cake

This is kinda’ like a coffee cake in a sense if you do add the topping. Great with a cup of joe with homemade coffee creamer inside that you can add pumpkin extract into as well. Best combo ever for the morning hours.