Libbys Pumpkin Muffins Recipe
Homemade Libbys pumpkin muffins recipe is here! How to make regular or mini pumpkin muffins with canned pumpkin puree and crumble topping.
Servings: 12
Equipment
- 1 muffin pan
- 2 bowls
Ingredients
- 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
- How long to bake mini muffins if you want a smaller size
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.
Video
Nutrition
Serving: 1oz | Calories: 188kcal | Carbohydrates: 29g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 142mg | Potassium: 137mg | Fiber: 1g | Sugar: 13g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg