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Libby's Pumpkin Muffins
Alina

Libby's Pumpkin Muffins

A quintessential autumn treat bringing warm, comforting flavors of pumpkin and spice into delightful, portable muffins.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 (15-ounce) can Libby's 100% Pure Pumpkin
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/4 cup milk
Optional Mix-ins
  • 1 cup chocolate chips optional
  • 1/2 cup chopped walnuts or pecans optional

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease and flour the cups. If making mini muffins, preheat to 350°F (175°C) and prepare a mini muffin tin.
    Baking Pumpkin Muffins
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Make sure there are no lumps.
    2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt
  3. In a separate medium bowl, whisk together the Libby's 100% Pure Pumpkin, vegetable oil, eggs, and milk until well combined and smooth.
    1 (15-ounce) can Libby's 100% Pure Pumpkin, 1/2 cup vegetable oil, 2 large eggs, 1/4 cup milk
  4. Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula just until moistened. Be careful not to overmix; a few lumps are fine. If using, gently fold in chocolate chips or nuts.
    1 cup chocolate chips, 1/2 cup chopped walnuts or pecans
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 20-25 minutes for regular-sized muffins, or 12-15 minutes for mini muffins, or until a wooden skewer inserted into the center comes out clean. The tops should be golden brown and spring back when lightly touched.
  7. Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For a cream cheese swirl, dollop sweetened cream cheese mixture on top before baking. Add a streusel topping for extra texture. These muffins can be stored in an airtight container for up to 3 days or frozen for up to 3 months.