If you’re anything like me, then you always have an extra can of Libby’s pumpkin puree in your pantry this time of year. And I woke up craving something pumpkin this morning. So I thought I would make this Libby’s pumpkin muffin recipe and it did not disappoint!
These delicious pumpkin muffins with a yummy streusel topping were exactly what I was craving. They made my morning start out perfectly.
So if you have some extra time to make muffins, I promise they are worth it! Whether you want them as an afternoon snack, or a delicious breakfast, these muffins are just packed full of pumpkin flavor that will leave you wanting more!
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Ingredients Needed For Pumpkin Muffins
- 1 can Libbys pumpkin puree (not pumpkin pie filling, it needs to be pure pumpkin!), 15 oz.
- 2 large eggs
- 2 tablespoons vegetable oil
- 1/2 cup brown sugar
- 1 tsp vanilla (I used my homemade vanilla extract for this!)
- 1 1/2 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
For The Streusel Topping
- 1/4 cup all purpose flour
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup butter
Making The Muffin Batter
First, preheat your oven to 350 degrees and spray a muffin pan with cooking spray or line them with muffin cups.
Then, in a small bowl, sift together all the dry ingredients including the flour, salt, baking powder, and pumpkin pie spice. Set aside.
In a separate large mixing bowl, mix together the canned pumpkin, eggs, brown sugar, vanilla extract, and vegetable oil.
Slowly, add the flour mixture into the pumpkin mixture and mix well. Scoop batter into prepared muffin tin, filling each spot 3/4 of the way full.
You could use an ice cream scoop to do this if you wanted. To make the topping, combine all the ingredients listed above and cut in the butter until you get coarse crumbs.
Sprinkle this mixture over the top of each muffin evenly.
How To Bake Libby’s Pumpkin Muffins
Place muffin tin in the preheated oven and bake for 18-20 minutes. Baking time may vary, muffins are done when the middle of the muffin springs back after you touch it down slightly.
Remove muffins from oven and don’t let them sit in the muffin tray longer than 5 minutes. They will continue to cook in hot tin and may over bake.
Place baked muffins on a wire rack to cool completely. Store cooled muffins in an airtight container for up to 3 days after baking. Or place muffins in freezer safe container and freeze up to 3 months.
Enjoy These Easy Pumpkin Muffins!
As you can see, this Libby’s Pumpkin Muffin Recipe is actually very easy to make. Especially since it is all made with very simple ingredients.
In fact, I didn’t even have to go to the store. I already had everything on hand which is such a plus! These muffins have the perfect fluffy texture and make for a perfect treat for a fall morning.
Nothing says fall to me more than a warm pumpkin muffin and a pumpkin spice latte to go with it! These comforting flavors in the muffin will definitely be a family favorite and I bet you will make these muffins every fall from now on! Happy baking my friends!
Libby’s Pumpkin Muffin Recipe
Ingredients
- 1 can pumpkin puree 15 oz
- 2 eggs
- 2 tbsp vegetable oil
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
For Crumble Topping:
- 1/4 cup all purpose flour
- 1/4 cup sugar
- 1 tsp cinnamon
- 1/4 cup butter softened
Instructions
- Preheat oven to 350 degrees. Grease or line a 12 regular sized muffin pan with liners.
- In a mixing bowl, sift together the flour, baking powder, salt, and pumpkin pie spice. Set aside.
- In a large mixing bowl, whisk together the pumpkin, eggs, oil, vanilla, and brown sugar.
- Slowly, add the dry ingredients into the bowl with all the wet ingredients. Mix well.
- Spoon the batter into the muffin liners, about 3/4 of the way full.
- To make the crumble mixture, combine the flour, sugar, and cinnamon in a small bowl. Add in the softened butter and use a fork or pastry fork to mix until crumbly.
- Spoon Streusel mixture on top of muffins evenly. Bake in preheated oven for 18-20 minutes.
- Let muffins cool in pan 5 minutes before removing them to continue to cool on a wire rack before enjoying!
If you’re looking for more pumpkin recipes, check these out below:
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