Pumpkin muffins are one of those iconic fall recipes that warm the soul and bring a smile to anyone who takes a bite. These muffins, using Libby’s pumpkin puree, blend the classic taste of pumpkin with comforting spices, creating a perfectly moist and flavorful muffin that’s great for breakfast or snack time. Baking these muffins not only fills the kitchen with the unmistakable aroma of fall spices but also makes you feel the comfort and coziness of the season. Whether enjoyed with a cup of coffee or packed in a lunchbox, these muffins deliver on flavor, simplicity, and nostalgia.
Pumpkin-based recipes, like these muffins, have long been popular in autumn as the flavors of pumpkin, cinnamon, and nutmeg bring warmth to the cooler days. With Libby’s pumpkin puree as a convenient base, these muffins are also easy to prepare, making them perfect for bakers of all skill levels. These muffins are versatile, offering options for streusel toppings, chocolate chips, or nuts, so you can easily customize them to suit your taste.
Why You’ll Love This Recipe
- Simple and Quick: These muffins are straightforward, making them easy to whip up in under 30 minutes.
- Moist and Flavorful: The pumpkin keeps them wonderfully moist, and the spices give them an incredible depth of flavor.
- Family-Friendly: Both kids and adults love these muffins, and they make a perfect snack or breakfast treat.
- Flexible Add-ins: Customize these muffins by adding chocolate chips, walnuts, or even a streusel topping.
- Perfect for Fall: The flavors are quintessentially autumnal, making them a great addition to any fall gathering or cozy afternoon.
Ingredients You’ll Need
- Pumpkin Puree: One 15-ounce can of Libby’s pumpkin puree, known for its rich texture and consistency. Make sure to use pure pumpkin, not pumpkin pie filling.
- Eggs: Two large eggs to bind the ingredients and give the muffins a light, fluffy texture.
- Vegetable Oil: Adds moisture and keeps the muffins soft.
- Brown Sugar: Provides sweetness with a slight caramel-like depth.
- Vanilla Extract: Rounds out the flavors with a warm and comforting taste.
- All-Purpose Flour: The main structure for the muffins, giving them a tender crumb.
- Baking Powder: Helps the muffins rise to a light and airy texture.
- Salt: Enhances the flavors, balancing the sweetness and spices.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, cloves, and ginger that provides the characteristic taste of pumpkin spice.
Optional Streusel Topping
- Flour: To create a crumbly texture.
- Brown Sugar: Adds a sweet, slightly caramelized flavor to the streusel.
- Cinnamon: Enhances the fall flavors of the muffins.
- Butter: Softened to create the right streusel texture.
How to Make Libby’s Pumpkin Muffins
Step-by-Step Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup to prevent sticking.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together 1 3/4 cups of flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 tablespoon pumpkin pie spice. Set aside.
- Mix Wet Ingredients: In a large bowl, blend together one 15-ounce can of pumpkin puree, two large eggs, 1/2 cup vegetable oil, 3/4 cup brown sugar, and 1 teaspoon vanilla extract. Stir until smooth and well combined.
- Combine the Mixtures: Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Mix just until you no longer see streaks of flour; this keeps the muffins tender.
- Fill the Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 of the way.
- Optional Streusel Topping: If you’re adding a streusel, combine 1/4 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 2 tablespoons softened butter in a small bowl. Mix with a fork until crumbly, then sprinkle over the muffin batter.
- Bake: Place the muffin pan in the oven and bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy them warm or at room temperature.
Cooking Tips
- Measure Carefully: For a consistent texture, level off ingredients like flour and sugar.
- Don’t Overmix: Gently fold in the dry ingredients to avoid a dense texture.
- Check for Doneness Early: Start checking the muffins a couple of minutes before the time is up, as ovens vary. Overbaking can lead to dry muffins.
- Press Streusel Lightly: If you’re adding streusel, press it slightly into the batter to help it stick and prevent it from falling off.
Helpful Tips
- Make Ahead: These muffins freeze beautifully, so make a double batch and freeze any extras for busy mornings.
- Adding Extras: Feel free to add a handful of chocolate chips, dried cranberries, or chopped nuts to the batter for extra flavor and texture.
- Mini Muffins: To make mini muffins, simply use a mini muffin tin and reduce the baking time to about 10-12 minutes.
Details:
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 28-30 minutes
- Yield: 12 muffins
- Category: Muffins, Snack, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutritional Information (per muffin)
- Calories: ~180
- Carbohydrates: 29g
- Protein: 4g
- Fat: 7g
- Fiber: 1g
- Sugar: 15g
Frequently Asked Questions
Can I make these muffins gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
How do I store these muffins?
Store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Can I add chocolate chips?
Absolutely! Fold in 1/2 cup of chocolate chips for a deliciously rich twist.
What can I substitute for vegetable oil?
You can use melted coconut oil or even applesauce for a lower-fat option, although applesauce will change the texture slightly.
Storage Instructions
- Room Temperature: Keep in an airtight container for up to 3 days.
- Refrigeration: Store in the fridge for up to a week.
- Freezing: Place in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or microwave for 10-15 seconds.
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Conclusion
These Libby’s Pumpkin Muffins are the ultimate fall treat, combining simplicity with seasonal flavors that everyone loves. They’re easy to make, perfectly spiced, and customizable for any preference. Give them a try, and you’ll see why these muffins are a go-to for cozy autumn days! Whether enjoyed plain, with a streusel topping, or with a handful of chocolate chips, they’re bound to become a favorite in your kitchen.
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Libby’s Pumpkin Muffins
Description
Pumpkin muffins are one of those iconic fall recipes that warm the soul and bring a smile to anyone who takes a bite. These muffins, using Libby’s pumpkin puree, blend the classic taste of pumpkin with comforting spices, creating a perfectly moist and flavorful muffin that’s great for breakfast or snack time. Baking these muffins not only fills the kitchen with the unmistakable aroma of fall spices but also makes you feel the comfort and coziness of the season
Ingredients
- Pumpkin Puree: One 15-ounce can of Libby’s pumpkin puree, known for its rich texture and consistency. Make sure to use pure pumpkin, not pumpkin pie filling.
- Eggs: Two large eggs to bind the ingredients and give the muffins a light, fluffy texture.
- Vegetable Oil: Adds moisture and keeps the muffins soft.
- Brown Sugar: Provides sweetness with a slight caramel-like depth.
- Vanilla Extract: Rounds out the flavors with a warm and comforting taste.
- All-Purpose Flour: The main structure for the muffins, giving them a tender crumb.
- Baking Powder: Helps the muffins rise to a light and airy texture.
- Salt: Enhances the flavors, balancing the sweetness and spices.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, cloves, and ginger that provides the characteristic taste of pumpkin spice.
Optional Streusel Topping
- Flour: To create a crumbly texture.
- Brown Sugar: Adds a sweet, slightly caramelized flavor to the streusel.
- Cinnamon: Enhances the fall flavors of the muffins.
- Butter: Softened to create the right streusel texture.
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup to prevent sticking.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together 1 3/4 cups of flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 tablespoon pumpkin pie spice. Set aside.
- Mix Wet Ingredients: In a large bowl, blend together one 15-ounce can of pumpkin puree, two large eggs, 1/2 cup vegetable oil, 3/4 cup brown sugar, and 1 teaspoon vanilla extract. Stir until smooth and well combined.
- Combine the Mixtures: Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Mix just until you no longer see streaks of flour; this keeps the muffins tender.
- Fill the Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 of the way.
- Optional Streusel Topping: If you’re adding a streusel, combine 1/4 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 2 tablespoons softened butter in a small bowl. Mix with a fork until crumbly, then sprinkle over the muffin batter.
- Bake: Place the muffin pan in the oven and bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy them warm or at room temperature.
Notes
- Ingredient Substitutes: You can use coconut oil instead of vegetable oil or swap in a gluten-free flour blend for a GF version.
- Storage: Keep them fresh at room temperature for 3 days, refrigerate for up to a week, or freeze up to 2 months.
- Add-Ins: Try chocolate chips, walnuts, or dried cranberries for variety.
- Make Mini Muffins: Just bake them for 10-12 minutes at the same temperature for bite-sized treats!