If you’re craving the perfect fall treat that’s both comforting and incredibly easy to make, look no further than Libby’s Pumpkin Muffins Recipe. These muffins capture the warm, spicy flavors of pumpkin pie with a tender crumb that’s moist and fluffy, making them an irresistible choice for breakfast, snack time, or dessert. Using simple pantry staples and Libby’s 100% Pure Pumpkin, this recipe is a delightful way to welcome the season with every bite.
Ingredients You’ll Need
Gathering the right ingredients is key to achieving those classic pumpkin muffin characteristics — tender, flavorful, and perfectly spiced. Each component in this recipe plays an important role, from the all-purpose flour providing structure to the pumpkin pie spice that infuses that signature autumn warmth.
- 1 ¾ cups all-purpose flour: The base of the muffins, essential for structure and texture.
- 1 cup granulated sugar: Adds sweetness and helps create a light crumb.
- ½ cup packed light brown sugar: Brings moisture and a subtle caramel note.
- 1 teaspoon baking soda: Works with the acid in pumpkin to leaven and lighten the batter.
- ½ teaspoon baking powder: Provides additional lift for fluffy muffins.
- ½ teaspoon salt: Balances the sweetness and enhances flavor.
- 2 teaspoons pumpkin pie spice: The star seasoning that delivers warmth and spice complexity.
- 2 large eggs: Act as a binder and add richness.
- 1 cup Libby’s 100% Pure Pumpkin: The heart of the recipe, imparting moisture and authentic pumpkin flavor.
- ½ cup vegetable oil: Keeps the muffins tender and moist longer.
- ¼ cup milk: Adds moisture and helps blend everything smoothly.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, sweet aroma.
How to Make Libby’s Pumpkin Muffins Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F. Line a muffin pan with paper liners or give it a light grease to ensure easy removal. This step sets the stage for perfectly baked muffins that won’t stick and will come out beautifully shaped.
Step 2: Mix Dry Ingredients
In a large 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 that the spices and leavening agents are evenly distributed throughout your batter, giving you consistent flavor and texture in every muffin.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs until smooth. Then add Libby’s 100% Pure Pumpkin, vegetable oil, milk, and vanilla extract. Mixing the wet ingredients separately helps to keep their flavors vibrant and ensures an even distribution when added to the dry mixture.
Step 4: Blend Wet and Dry Ingredients
Pour the wet ingredients into the dry and stir gently until just combined. It’s important not to overmix here; overworking the batter can lead to tough muffins instead of ones that are tender and moist. A few lumps are perfectly fine!
Step 5: Fill and Bake
Spoon the batter evenly into your prepared muffin cups, filling each about three-quarters full. Pop the pan in the oven and bake for 20 to 25 minutes. You’ll know they’re done when a toothpick poked into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
How to Serve Libby’s Pumpkin Muffins Recipe
Garnishes
For an extra-special touch, sprinkle your muffins with a little powdered sugar or a drizzle of cream cheese glaze. Toasted pumpkin seeds or finely chopped nuts on top just before baking add a lovely crunch that complements the soft texture inside.
Side Dishes
These muffins make a fantastic pairing with a warm cup of chai or coffee for a cozy morning, or alongside a fresh fruit salad and yogurt for a balanced brunch spread. They also work well as a sweet finish to a comforting soup or chili meal during chilly days.
Creative Ways to Present
If you want to elevate your presentation, serve your Libby’s Pumpkin Muffins on a rustic wooden board with autumn leaves or cinnamon sticks for décor. You can also slice them horizontally and offer them with a smear of butter or honey for a delightful twist that feels like a mini pumpkin sandwich!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Libby’s Pumpkin Muffins in an airtight container at room temperature. They’ll stay fresh and tender for up to 3 days, perfect for quick breakfasts or snacks throughout the week.
Freezing
These muffins freeze beautifully. Wrap each muffin individually in plastic wrap or place them in a freezer-safe container with parchment paper between layers to avoid sticking. They can be frozen for up to 3 months without losing their flavor or texture.
Reheating
To enjoy a muffin straight from the freezer, unwrap and microwave it for about 20 seconds or warm it in a 350°F oven for 10 minutes. This quick reheating brings back the fresh-baked taste and soft texture as if they were just pulled from the oven.
FAQs
Can I substitute whole wheat flour for all-purpose flour in Libby’s Pumpkin Muffins Recipe?
Yes, you can substitute whole wheat flour, but keep in mind the muffins might be denser and have a nuttier flavor. Try using half whole wheat and half all-purpose flour to maintain a lighter texture.
Can I add extra mix-ins like nuts or chocolate chips?
Absolutely! Adding about ½ cup of chopped walnuts, pecans, or chocolate chips into the batter before baking is a delicious way to customize your muffins and add texture.
Is it necessary to use Libby’s pumpkin for this recipe?
While Libby’s 100% Pure Pumpkin is recommended for its consistent quality and flavor, you can use any pure canned pumpkin. Avoid using pumpkin pie filling as it contains added sugar and spices that may affect the recipe’s outcome.
How do I prevent the muffins from becoming dry?
Do not overmix the batter and be careful not to overbake. Removing the muffins from the oven as soon as a toothpick comes out clean will keep them moist and tender.
Can this recipe be made gluten-free?
Yes, by substituting a gluten-free all-purpose flour blend that includes xanthan gum, you can make gluten-free pumpkin muffins without compromising on texture or taste.
Final Thoughts
Making Libby’s Pumpkin Muffins Recipe is like bringing a little piece of fall magic into your kitchen. The ease of the recipe combined with the cozy, inviting flavors means these muffins are bound to become a staple in your baking repertoire. Go ahead, bake a batch and share the pumpkin joy with your friends and family — you won’t regret it!
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
Libby’s Pumpkin Muffins are moist, flavorful muffins perfect for fall baking. Made with Libby’s 100% Pure Pumpkin and warm pumpkin pie spice, these muffins offer a deliciously spiced treat ideal for breakfast or snack time. They are easy to prepare, use simple pantry ingredients, and yield a dozen perfectly tender muffins.
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 your oven to 350°F and line a muffin pan with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice until thoroughly combined.
- Mix Wet Ingredients: In a separate bowl, beat the eggs well. Then add the pumpkin puree, vegetable oil, milk, and vanilla extract, mixing until smooth.
- Combine Wet and Dry: Stir the wet ingredients into the dry ingredients gently and only until just combined to avoid overmixing, which can make muffins tough.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full for perfect sized muffins.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean, indicating doneness.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and preserves texture.
Notes
- These muffins freeze well and can be stored in an airtight container for up to 3 months.
- For extra flavor, add ½ cup chopped walnuts or chocolate chips to the batter.
