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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (80g) Recipe makes 24 servings |
||
| Calories 271 | ||
| Calories from Fat 85 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.5g | 14% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 21mg | 7% | |
| Sodium 218mg | 9% | |
| Potassium 94mg | 2% | |
| Total Carbohydrate 44.3g | 14% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 25.9g | ||
| Protein 3.1g | 6% | |
Libby's Pumpkin Muffins
By: superblondieno2
Jan 7, 2007
These muffins are amazing! The recipe is from a can of Libby's pumpkin. We absolutely love these things! It is hard to eat just one!
SERVES 24 , 24 muffins
Ingredients
- 2 eggs, slightly beaten
- 2 3/4 cups sugar
- 3/4 cup oil
- 1 tablespoon oil, also
- 1 (15 ounce) can pumpkin puree
- 4 cups flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 3/4 teaspoon nutmeg
- 3/4 teaspoon ground cloves
- 3/4 teaspoon allspice
- 5 tablespoons flour
- 5 tablespoons sugar
- 3/4 teaspoon cinnamon
- 3 tablespoons butter
Directions
1
For streusel: combine 5 tbsp flour, 5 tbsp sugar, 3/4 tsp cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.2
Combine eggs, sugar, all of the oil, and pumpkin in a mixer bowl. Mix well.3
Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves, and allspice in a different bowl4
Add flour mixture to the pumpkin mixture. Combine just until blended.5
Fill greased or lined muffin tins.6
Sprinkle 2 teaspoons streusel over the top of each muffin.7
Bake in an oven preheated to 350° for 35 minutes.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Pasta, Rice & Grains > Grains
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
From: New Mom Kate
On Nov 5, 2009
These are some of the best pumpkin muffins out there! Just delicious with a great pumpkin spice flavor. I followed the recipe as shown and added 1-1/4 cup raisins to the batter for an extra yummy kick. When making the streusel, I also added an additional 1 tbsp of butter because it seemed like it needed a bit more to hold the mixture together. I baked each muffin pan only 27 minutes and the toothpick came out clean — 35 minutes would have been way too long. TIP: Store these in an air-tight Tupperware container overnight and they will be super moist in the morning. Thanks for posting this recipe!
From: Chef Jezibearie
On Dec 31, 2007
Yummy Yummy Yummy!!! I replaced 1/4 c and 1tbsp of oil with apple sauce, and only put in 3/4 c sugar, and they came out really yummy! And I only had to bake them for 25 min and not 35
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