If you’re looking to fill your kitchen with the cozy aroma of autumn, you can’t go wrong with this Libby’s Pumpkin Muffins Recipe. Fluffy, moist, and bursting with warm pumpkin spice, these muffins are the ultimate treat for chilly mornings—or honestly, any time you’re craving a sweet snack with that unmistakable pumpkin flavor. With just a handful of simple ingredients, a bowl, and a muffin pan, you’ll have a batch of golden muffins ready to win over everyone in your household!
Ingredients You’ll Need
Every ingredient in this Libby’s Pumpkin Muffins Recipe plays a special role in creating the perfect muffin: soft, flavorful, and with just the right level of sweetness. Let’s break down what you’ll need and why each item matters!
- All-purpose flour: The backbone for tender, structured muffins that aren’t too dense.
- Granulated sugar: Adds sweetness and a hint of crispness to the top.
- Light brown sugar: Brings depth, richness, and that irresistible caramel undertone.
- Baking soda: Ensures a high rise and fluffy crumb.
- Baking powder: Lends extra lift for muffins that puff up beautifully.
- Salt: Enhances flavor and balances the sweetness.
- Pumpkin pie spice: The star seasoning—infuses every bite with classic fall warmth.
- Eggs: Bind everything together and add tenderness.
- Libby’s 100% Pure Pumpkin: Delivers color, flavor, and moisture.
- Vegetable oil: Keeps muffins soft, even days after baking.
- Milk: Adds just the right amount of richness to the batter.
- Vanilla extract: Heightens all the other flavors and rounds things out.
How to Make Libby’s Pumpkin Muffins Recipe
Step 1: Prep Your Muffin Pan
Start by preheating your oven to 350°F. Line a 12-cup muffin pan with paper liners, or if you prefer, lightly grease the cups with a bit of oil or nonstick spray. This little bit of prep keeps the muffins from sticking and makes for easy cleanup.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, salt, and pumpkin pie spice. Combining these dry ingredients first ensures the leaveners and spices are evenly distributed for perfectly spiced, well-risen muffins.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the eggs until smooth. Add the Libby’s 100% Pure Pumpkin, vegetable oil, milk, and vanilla extract. Stir well until everything is completely combined and the mixture looks silky and rich.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl of dry ingredients and gently mix with a spatula or spoon. Be careful not to overmix—just stir until you no longer see any streaks of flour. Overworking the batter can lead to dense muffins, and we want them soft and fluffy!
Step 5: Fill and Bake
Spoon the batter evenly into the prepared muffin tin, filling each liner about three-quarters full. Place the pan in your preheated oven and bake for 20 to 25 minutes. When a toothpick inserted in the center comes out clean or with just a crumb or two, they’re ready!
Step 6: Cool Completely
Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. This helps their texture set and keeps the bottoms from getting soggy.
How to Serve Libby’s Pumpkin Muffins Recipe
Garnishes
For an extra flourish, top your muffins with a sprinkle of cinnamon sugar, a handful of chopped walnuts, or a drizzle of cream cheese glaze. These simple touches turn your Libby’s Pumpkin Muffins Recipe into bakery-worthy treats that feel extra special.
Side Dishes
Serve these pumpkin muffins with a steaming mug of coffee, spicy chai, or hot apple cider for a cozy breakfast. They’re also wonderful alongside fresh fruit or yogurt for a balanced brunch spread.
Creative Ways to Present
Stack them high on a rustic cake stand for a festive centerpiece, or wrap them in parchment and kitchen twine for sweet, portable gifts. You can even halve them and slather with cinnamon butter for an afternoon snack that’s simply irresistible.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store the muffins in an airtight container at room temperature for up to 3 days. If your home is especially humid, you can pop them in the refrigerator to extend their freshness just a bit longer.
Freezing
Libby’s Pumpkin Muffins Recipe freezes beautifully! Wrap individual muffins tightly in plastic wrap and store in a freezer-safe bag or container for up to 3 months. When you’re ready for a treat, just thaw at room temperature overnight or pop one in your bag for an on-the-go snack.
Reheating
To reheat, simply microwave a muffin for about 15–20 seconds or warm in a low oven (300°F) for 5–8 minutes. This brings back that just-baked flavor and makes the muffins taste as fresh as day one!
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin puree works well, just make sure it’s thick and not too watery. Libby’s canned pumpkin is famous for its consistency, so if your puree is thin, strain or blot it to match the texture for the best results in this Libby’s Pumpkin Muffins Recipe.
Can I add chocolate chips or nuts?
Yes, you can definitely customize your muffins by folding in ½ cup of chocolate chips, chopped walnuts, or pecans just before baking. It’s a simple way to add a little variety or crunch to each batch.
Can these muffins be made gluten-free?
You can substitute the all-purpose flour with a good-quality gluten-free blend if you prefer. Look for one that includes xanthan gum to help the muffins hold their shape and texture.
How do I keep the muffins from sticking to the liners?
For easiest removal, use quality nonstick paper liners and let the muffins cool completely before peeling off. Spraying liners lightly with nonstick spray also helps prevent sticking, especially with denser muffin batters like this.
What’s the best way to make mini muffins with this recipe?
If you’re craving bite-sized treats, use a mini muffin pan and reduce the baking time to 12–15 minutes. Check for doneness with a toothpick, and enjoy tiny versions of the classic Libby’s Pumpkin Muffins Recipe!
Final Thoughts
I can’t recommend this Libby’s Pumpkin Muffins Recipe enough—each batch is easy, reliable, and sure to bring lots of smiles. If you love a good cozy bake, give these muffins a try and let the aroma of pumpkin spice draw everyone to your kitchen. Happy baking!
Print
Libby’s Pumpkin Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
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
