Description
Libby’s Pumpkin Muffins are moist, flavorful muffins perfect for fall baking. Made with Libby’s 100% Pure Pumpkin and warm pumpkin pie spice, these muffins offer a deliciously spiced treat ideal for breakfast or snack time. They are easy to prepare, use simple pantry ingredients, and yield a dozen perfectly tender muffins.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
Wet Ingredients
- 2 large eggs
- 1 cup Libby’s 100% Pure Pumpkin
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and line a muffin pan with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice until thoroughly combined.
- Mix Wet Ingredients: In a separate bowl, beat the eggs well. Then add the pumpkin puree, vegetable oil, milk, and vanilla extract, mixing until smooth.
- Combine Wet and Dry: Stir the wet ingredients into the dry ingredients gently and only until just combined to avoid overmixing, which can make muffins tough.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full for perfect sized muffins.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean, indicating doneness.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and preserves texture.
Notes
- These muffins freeze well and can be stored in an airtight container for up to 3 months.
- For extra flavor, add ½ cup chopped walnuts or chocolate chips to the batter.
