Description
Delight in the warm, comforting flavors of fall with these delicious Libby’s Pumpkin Muffins. They are moist, flavorful, and perfect for breakfast or a snack.
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 oven to 350°F. Line or grease a muffin pan.
- Mix Dry Ingredients: Combine flour, sugars, baking soda, baking powder, salt, and pumpkin pie spice in a bowl.
- Prepare Wet Ingredients: Beat eggs, then add pumpkin, oil, milk, and vanilla.
- Combine Ingredients: Gently mix wet ingredients into dry until just combined.
- Bake: Fill muffin tin and bake for 20-25 minutes.
- Cool and Serve: Cool in pan for 5 minutes, then on a wire rack.
Notes
- These muffins freeze well for up to 3 months.
- Optional: Add ½ cup chopped walnuts or chocolate chips for extra flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 17g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
