Nothing captures the cozy, comforting feeling of fall quite like a warm pumpkin muffin. Libby’s pumpkin muffins are a deliciously moist, spiced treat that pairs beautifully with a cup of tea or coffee. This recipe brings out the earthy sweetness of pumpkin, combined with seasonal spices, making it a favorite for holiday breakfasts or snack breaks. The recipe is simple and straightforward—ideal for beginner bakers or anyone short on time. Plus, the comforting aroma of these muffins baking fills the home with the spirit of autumn.
Why You’ll Love This Recipe
- Quick and Easy: Simple ingredients and steps make this recipe accessible for all levels.
- Moist and Flavorful: Using pumpkin puree ensures that each muffin is soft and richly flavored.
- Customizable: From adding a streusel topping to mixing in nuts, you can make this recipe your own.
Ingredients You’ll Need
- Pumpkin Puree: Choose a 15 oz. can of plain pumpkin puree (not pie filling) for that classic flavor.
- Eggs: Two large eggs add structure and moisture.
- Vegetable Oil: Provides a neutral base for a moist texture.
- Brown Sugar: For sweetness and a hint of molasses flavor.
- Vanilla Extract: Adds warmth and enhances the pumpkin’s natural sweetness.
- All-Purpose Flour: The base that holds everything together.
- Baking Powder: Essential for a light, fluffy rise.
- Salt: Just a pinch to balance out the flavors.
- Pumpkin Pie Spice: For that unmistakable autumn spice.
Optional Streusel Topping
- Flour, sugar, cinnamon, and softened butter for a crumbly, slightly crispy texture on top.
How to Make Libby’s Pumpkin Muffins
Step-by-Step Instructions:
- Prepare the Oven and Pan: Preheat your oven to 350°F. Line or lightly grease a muffin pan.
- Combine Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, salt, and pumpkin pie spice.
- Blend Wet Ingredients: In a separate bowl, mix the pumpkin puree, eggs, oil, brown sugar, and vanilla until smooth.
- Mix and Fill: Gradually fold the dry ingredients into the wet mixture until just combined. Spoon the batter into your prepared muffin pan, filling each cup about 3/4 full.
- Optional Streusel Topping: Mix flour, sugar, and cinnamon, then cut in butter until crumbly. Sprinkle over each muffin.
- Bake: Bake for 18-20 minutes (or 11 minutes for mini muffins) until the muffins spring back when lightly pressed in the center.
- Cool: Remove from the pan after 5 minutes, transferring to a wire rack to finish cooling.
Cooking Tips
- Don’t Overmix: Gently folding the ingredients helps keep the muffins soft and airy.
- Check for Doneness: Look for muffins to spring back when touched; this indicates they’re baked just right.
Helpful Tips
- Storage: Store at room temperature in an airtight container for up to three days, or freeze for up to three months.
- Customization: Add chocolate chips, dried cranberries, or nuts for extra flavor.
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutritional Information (per muffin):
- Calories: ~188
- Carbohydrates: 29g
- Protein: 4g
- Fat: 7g
Frequently Asked Questions
Can I use fresh pumpkin?
Yes, roasted and pureed fresh pumpkin can replace canned pumpkin for a more homemade touch.
What if I don’t have pumpkin pie spice?
You can make your own by combining cinnamon, nutmeg, ginger, and cloves.
Storage Instructions
Store cooled muffins in an airtight container at room temperature for up to three days, or freeze for up to three months.
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Conclusion
This Libby’s pumpkin muffin recipe is a fantastic way to welcome the fall season with open arms (and taste buds). It’s a versatile, easy-to-follow recipe that works well for any occasion, from a quiet morning coffee to a festive family brunch. Enjoy the comforting, spiced goodness of each muffin bite—perfectly suited for the coziness of autumn.
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Libby’s Pumpkin Muffins
Description
Nothing captures the cozy, comforting feeling of fall quite like a warm pumpkin muffin. Libby’s pumpkin muffins are a deliciously moist, spiced treat that pairs beautifully with a cup of tea or coffee. This recipe brings out the earthy sweetness of pumpkin, combined with seasonal spices, making it a favorite for holiday breakfasts or snack breaks. The recipe is simple and straightforward—ideal for beginner bakers or anyone short on time. Plus, the comforting aroma of these muffins baking fills the home with the spirit of autumn.
Ingredients
- Pumpkin Puree: Choose a 15 oz. can of plain pumpkin puree (not pie filling) for that classic flavor.
- Eggs: Two large eggs add structure and moisture.
- Vegetable Oil: Provides a neutral base for a moist texture.
- Brown Sugar: For sweetness and a hint of molasses flavor.
- Vanilla Extract: Adds warmth and enhances the pumpkin’s natural sweetness.
- All-Purpose Flour: The base that holds everything together.
- Baking Powder: Essential for a light, fluffy rise.
- Salt: Just a pinch to balance out the flavors.
- Pumpkin Pie Spice: For that unmistakable autumn spice.
Optional Streusel Topping
- Flour, sugar, cinnamon, and softened butter for a crumbly, slightly crispy texture on top.
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F. Line or lightly grease a muffin pan.
- Combine Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, salt, and pumpkin pie spice.
- Blend Wet Ingredients: In a separate bowl, mix the pumpkin puree, eggs, oil, brown sugar, and vanilla until smooth.
- Mix and Fill: Gradually fold the dry ingredients into the wet mixture until just combined. Spoon the batter into your prepared muffin pan, filling each cup about 3/4 full.
- Optional Streusel Topping: Mix flour, sugar, and cinnamon, then cut in butter until crumbly. Sprinkle over each muffin.
- Bake: Bake for 18-20 minutes (or 11 minutes for mini muffins) until the muffins spring back when lightly pressed in the center.
- Cool: Remove from the pan after 5 minutes, transferring to a wire rack to finish cooling.
