Description
Libby’s Pumpkin Muffins are moist, flavorful breakfast treats perfect for fall. Made with a blend of warm spices and pure pumpkin, these easy-to-make muffins combine comforting sweetness with a tender crumb. Ideal for a quick breakfast or snack, they can be customized with chocolate chips, nuts, or a crumb topping.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Wet Ingredients
- 2 large eggs
- 1 (15-ounce) can Libby’s 100% Pure Pumpkin
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground cinnamon, nutmeg, cloves, and ginger until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, Libby’s pure pumpkin, vegetable oil, milk, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until blended; avoid overmixing to ensure light and fluffy muffins.
- Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each approximately ¾ full to allow room for rising.
- Bake the Muffins: Bake in the preheated oven for 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Allow the muffins to cool in the pan for 5 minutes after baking, then transfer them to a wire rack to cool completely before serving.
Notes
- Add chocolate chips, chopped nuts, or a crumb topping to the batter for flavor variations.
- These muffins freeze well; wrap them tightly and freeze for up to 2 months for later enjoyment.
