Easy Libbys Pumpkin Muffins Recipe: Morning Joy in Every Bite

Autumn’s crisp breeze whispers promises of warm, spiced libby’s pumpkin muffins fresh from the oven.

Soft, tender crumbs melt on your tongue with each delectable bite.

The aroma of cinnamon and nutmeg dances through the kitchen, beckoning everyone near.

These muffins bring comfort wrapped in a golden-brown embrace.

Packed with seasonal goodness, they turn ordinary mornings into cozy celebrations.

Simple ingredients transform into a delightful treat that sparks joy and warmth.

Bake a batch and watch smiles bloom around your table.

Save Libby’s Pumpkin Muffins For Later

• Store cooled muffins in an airtight container and refrigerate for up to 5 days, keeping them fresh and moist.
• Wrap individual muffins tightly in plastic wrap, place in a freezer bag, and freeze for maximum 2 months. Thaw at room temperature or gently warm in microwave.
• Warm refrigerated or thawed muffins in microwave for 15-20 seconds, or in oven at 300 F for 5-7 minutes to restore original soft texture and delicious flavor.
• If serving within 24 hours, keep muffins covered at room temperature in a sealed container to maintain their perfect taste and prevent drying out.

What Goes Well With Libby’s Muffins

• Pair Warm Chai Tea: Complement the pumpkin muffins with a spicy, creamy chai tea that echoes the warm autumn spices in the streusel topping.
• Serve Maple Whipped Cream: Create a delightful dollop of maple-infused whipped cream to enhance the muffins' sweet, seasonal flavor profile.
• Match Caramel Drizzle: Add a luxurious caramel sauce drizzle over the muffins to amplify their rich, brown sugar undertones and provide a decadent finishing touch.
• Brew Cinnamon Coffee: Offer a steaming cup of cinnamon-spiced coffee that perfectly harmonizes with the pumpkin pie spice and creates a cozy morning treat.

Recipe Spins On Libby’s Pumpkin Muffins

• Gluten-Free Pumpkin Muffins: Replace wheat flour with almond or gluten-free flour blend to accommodate celiac or gluten-sensitive individuals.
• Vegan Pumpkin Muffins: Swap eggs with mashed banana or flax eggs, use coconut oil instead of regular oil, and select plant-based brown sugar for a dairy-free version.
• Low-Sugar Pumpkin Muffins: Substitute brown sugar with monk fruit sweetener or stevia, reduce overall sugar content for diabetic-friendly option.
• Nut-Topped Protein Pumpkin Muffins: Sprinkle chopped pecans or walnuts on streusel topping to increase protein and add crunchy texture for added nutrition.

FAQs

• Can I use fresh pumpkin instead of canned pumpkin?

You can substitute fresh roasted and pureed pumpkin, but ensure it’s well-drained and has a similar consistency to canned pumpkin. Strain excess moisture to prevent soggy muffins.

• What if I don't have pumpkin pie spice?

Create your own blend by mixing 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. This homemade mix works perfectly as a replacement.

• How do I know the muffins are fully baked?

Gently press the center of a muffin – if it springs back and doesn’t leave an indentation, they’re done. A toothpick inserted in the center should come out clean with just a few moist crumbs.

• Can I make these muffins gluten-free?

Replace the all-purpose flour with a gluten-free flour blend designed for baking. Look for blends that include xanthan gum for best texture and structure.

Reasons To Enjoy Libby’s Pumpkin Muffins

• Crowd-Pleasing Comfort: Delivers warm, cozy flavors that instantly make everyone smile with soft, spiced pumpkin goodness.
• Super Simple Preparation: Requires basic mixing skills and minimal kitchen tools, perfect for bakers of all experience levels from beginners to seasoned home cooks.
• Versatile Treat Option: Great for breakfast nibbles, afternoon snacks, potlucks, school events, or weekend family gatherings with minimal fuss and maximum deliciousness.
• Quick Baking Adventure: Comes together rapidly with standard pantry ingredients, allowing you to whip up a delectable batch of muffins without spending hours in the kitchen.

Libby’s Pumpkin Muffins Ingredient List

• All-Purpose Flour: A classic baking staple that gives structure to the muffins.
• Baking Powder: Light and fluffy rising agent for perfect texture.
• Salt: Enhances the overall flavor profile of the muffins.
• Pumpkin Pie Spice: Warm and cozy blend of classic autumn spices.

• Pumpkin Puree: Smooth and creamy base that adds rich autumn flavor.
• Eggs: Binding agent that helps create a tender muffin.
• Vegetable Oil: Keeps the muffins moist and soft.
• Brown Sugar: Sweet with a deep caramel-like undertone.
• Vanilla Extract: Adds a subtle, warm flavor enhancement.

• All-Purpose Flour, Sugar, Cinnamon: Crumbly and sweet mixture for extra texture.
• Butter: Rich ingredient that creates a delightful crumbly topping.

Baking Libby’s Pumpkin Muffins

Step 1: Prepare Oven and Pan

Get your oven ready by setting it to 350°F.

Grab your muffin pan and either line it with paper liners or lightly grease the wells.

This ensures your muffins won’t stick and come out perfectly.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Salt
• Pumpkin pie spice

Blending these ingredients thoroughly ensures even flavor distribution.

Step 3: Combine Wet Ingredients

• Pumpkin puree
• Eggs
• Vegetable oil
• Brown sugar
• Vanilla extract

The mixture should look creamy and well-incorporated.

Step 4: Create Muffin Batter

Gently sprinkle the dry ingredient mixture over the wet ingredients.

Fold carefully until just combined.

Avoid overmixing to keep the muffins tender.

Step 5: Prepare Streusel Topping

• Flour
• Sugar
• Cinnamon

Cut in the butter using a fork until the mixture becomes crumbly and resembles coarse sand.

Step 6: Fill Muffin Pan

Spoon the batter into muffin wells, filling each about 3/4 full.

Sprinkle the streusel topping evenly over each muffin.

Step 7: Bake to Perfection

Slide the pan into the preheated oven.

Bake mini muffins for 11 minutes or regular-sized muffins for 18-20 minutes.

Check doneness by gently touching the center – it should spring back.

Step 8: Cool and Serve

Let the muffins rest in the pan for just 5 minutes.

Use a spoon to carefully transfer them to a cooling rack, preventing further baking from residual pan heat.

Enjoy warm or at room temperature!

Tips For Libby’s Pumpkin Muffins

• Fill muffin cups about 3/4 full to ensure consistent size and even baking for beautiful, uniform muffins.
• Gently fold dry and wet ingredients just until combined to keep muffins tender and avoid developing tough gluten.
• Use cold butter and work quickly when making streusel topping to create those delightful crumbly, crispy texture clusters.
• Remove muffins from hot pan within 5 minutes to stop additional cooking and maintain soft, moist interior.
• Replace pumpkin pie spice with individual spices like cinnamon, nutmeg, and ginger if you prefer customized flavor profiles.

Libbys Pumpkin Muffins Recipe

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4.9 from 32 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Libbys pumpkin muffins deliver autumn’s warmth in each delightful bite, blending classic spices with rich pumpkin flavor. Comfort and nostalgia merge seamlessly, inviting you to savor these perfect seasonal treats that embrace fall’s most beloved baking tradition.

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Ingredients

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Main Ingredients:

• 1 can (15 ounces / 425 grams) Libby’s pumpkin puree
• 1.5 cups (180 grams) all-purpose flour
• 2 eggs
• 1/2 cup (100 grams) brown sugar

Wet Ingredients:

• 2 tablespoons vegetable oil
• 1 teaspoon vanilla
• 1/2 cup (113 grams) butter, softened

Dry and Topping Ingredients:

• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/4 cup (30 grams) all-purpose flour
• 1/4 cup (50 grams) sugar
• 1 teaspoon cinnamon
• 1/3 cup (40 grams) nuts, chopped (optional)

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Instructions

1. Prepare workstation by gathering all ingredients and tools, ensuring oven rack is positioned in the center.
2. Heat oven to 350 F and prepare muffin pan by lightly greasing wells or inserting paper liners.
3. Create dry ingredient mixture by whisking flour, baking powder, salt, and pumpkin pie spice in a medium mixing bowl until thoroughly combined and free of lumps.
4. In a separate large bowl, blend pumpkin, eggs, oil, brown sugar, and vanilla until mixture appears smooth and uniform in color.
5. Gently fold dry ingredients into wet mixture, stirring minimally to prevent overmixing and maintain batter’s light texture.
6. For streusel topping, mix flour, sugar, and cinnamon in a small bowl, then incorporate cold butter using fingertips or pastry cutter until mixture resembles coarse crumbs.
7. Distribute batter evenly into prepared muffin pan, filling each well approximately three-quarters full.
8. Sprinkle prepared streusel topping generously over each muffin portion.
9. Slide pan into preheated oven and bake mini muffins for 11 minutes or regular-sized muffins for 18-20 minutes, checking doneness by gently pressing center until it springs back.
10. Once baked, immediately remove pan from oven and let muffins rest for no more than 5 minutes.
11. Transfer muffins to wire cooling rack using a spoon, allowing them to cool completely and prevent continued baking.

Notes

• Avoid overmixing the batter to keep muffins tender and prevent a tough texture, mixing just until ingredients are combined.
• Customize spice levels by adjusting pumpkin pie spice or using individual spices like cinnamon, nutmeg, and ginger for personalized flavor.
• Replace oil with applesauce or Greek yogurt for a lighter, lower-fat version that maintains moisture and adds subtle tang.
• Enhance nutrition by incorporating chopped nuts, dark chocolate chips, or dried cranberries into the batter for added texture and flavor complexity.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 204
• Sugar: 10 g
• Sodium: 120 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 35 mg