Description
Libby’s Pumpkin Muffins feature a delightful crumble topping, perfect for breakfast or dessert. Whether you prefer regular-sized or mini muffins, this recipe delivers a moist, spiced treat with a sweet, crunchy topping.
Ingredients
Scale
For the Muffins:
- 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
For the 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 flour, baking powder, salt, and pumpkin pie spice. Set aside.
- Mix the Wet Ingredients: In another large bowl, whisk together the pumpkin puree, eggs, vegetable oil, brown sugar, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Fill Muffin Pan: Spoon the batter into the prepared muffin liners, filling each about 3/4 of the way full.
- Make the Crumble Topping: In a small bowl, combine the flour, sugar, and cinnamon. Using a fork or pastry cutter, cut in the softened butter until crumbly. Stir in the chopped nuts (if using).
- Top the Muffins: Sprinkle the crumble topping evenly over the batter in each muffin cup.
- Bake the Muffins:
- For mini muffins, bake for about 11 minutes.
- For regular-sized muffins, bake for 18-20 minutes, or until the middle springs back when gently touched.
- Cool: Remove the muffins from the oven and allow them to sit in the pan for no more than 5 minutes. Then transfer them to a cooling rack to prevent further baking.
Notes
- Storage: Store any leftover muffins in an airtight container for up to 3 days or freeze for longer storage.
- Be careful not to overbake the muffins to keep them soft and moist.
- Prep Time: 15 mins
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 9g
- Sodium: 130mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg