If you adore cozy, warmly spiced treats, you are in for a real delight with Libby’s Pumpkin Muffins Recipe. These muffins perfectly capture the essence of autumn with moist pumpkin puree, fragrant pumpkin pie spice, and a sweet, crumbly topping that adds the ideal textural contrast. Whether you’re baking for a family breakfast, an afternoon snack, or a festive gathering, this recipe brings a comforting richness and tender crumb that keeps everyone coming back for more.
Ingredients You’ll Need
The beauty of Libby’s Pumpkin Muffins Recipe lies in its simplicity: everyday staples come together to create incredible flavor and texture. Each ingredient plays a key role, from the creamy pumpkin puree to the aromatic pumpkin pie spice that infuses the muffins with seasonal warmth.
- Pumpkin puree (1 can, 15 oz.): Use Libby’s brand to ensure the best texture and pure pumpkin flavor, not pumpkin pie filling.
- Eggs (2): These bind everything together and add richness.
- Vegetable oil (2 tbsp): Keeps the muffins moist without overpowering the delicate flavors.
- Brown sugar (1/2 cup): Adds a deep sweetness that complements the spices beautifully.
- Vanilla extract (1 tsp): Enhances the overall flavor profile with a subtle, sweet note.
- All-purpose flour (1.5 cups): Forms the base of the muffin’s tender structure.
- Baking powder (2 tsp): Helps the muffins rise to a fluffy, light texture.
- Salt (1/2 tsp): Balances the sweetness and strengthens flavor.
- Pumpkin pie spice (1 tsp): This warm, fragrant blend brings that signature pumpkin spice sensation.
- All-purpose flour (1/4 cup): For the crumble topping to provide a lightly crisp texture.
- Sugar (1/4 cup): Sweetens the crumbly topping perfectly.
- Cinnamon (1 tsp): Adds an extra hint of warmth to the topping’s flavor.
- Butter, softened (1/4 cup): Creates a deliciously rich and crumbly texture in the topping.
- Nuts, chopped (1/3 cup, optional): For a crunchy contrast, consider walnuts or pecans.
How to Make Libby’s Pumpkin Muffins Recipe
Step 1: Prepare Your Oven and Pan
Begin by heating your oven to 350°F (175°C). Whether you have a 24-well mini muffin pan or a 12-well regular muffin pan, line it with paper liners or grease it well. This simple prep sets the stage for perfectly baked muffins with easy removal later on.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. This combination ensures every bite is evenly spiced and your muffins rise beautifully and have the right texture.
Step 3: Combine the Wet Ingredients
In a separate large bowl, whisk the pumpkin puree, eggs, vegetable oil, brown sugar, and vanilla extract until the mixture is smooth. This luscious batter is where all the moistness and rich flavor come from.
Step 4: Bring It All Together
Carefully fold the dry ingredients into the wet mixture, stirring gently to avoid overmixing. Overworking the batter can lead to dense muffins, so just combine until you see no more streaks of flour.
Step 5: Spoon Batter into Muffin Cups
Fill each muffin cup about three-quarters full with the batter. This level gives your muffins room to rise while still holding a moist center.
Step 6: Prepare the Crumble Topping
Mix the topping flour, sugar, and cinnamon in a small bowl. Cut in the softened butter with a fork or pastry cutter until the mixture is crumbly. Stir in chopped nuts if you want that irresistible crunch and nutty flavor.
Step 7: Add the Topping to Muffins
Evenly sprinkle the crumble topping over each filled muffin cup. This step adds an extra layer of texture and sweetness that transforms the muffins into something truly special.
Step 8: Bake to Perfection
Bake mini muffins for about 11 minutes or regular-sized muffins for 18 to 20 minutes. The muffins are done when they spring back to the touch in the center, promising a fluffy yet moist crumb.
Step 9: Cooling Time
Let your muffins sit in the pan for no more than 5 minutes after baking, then transfer them to a wire rack. Cooling here prevents the residual heat from overbaking and helps maintain moistness.
How to Serve Libby’s Pumpkin Muffins Recipe
Garnishes
Enhance your pumpkin muffins with a light dusting of powdered sugar or a drizzle of maple glaze to add a sugary sheen and extra flavor. A sprinkle of chopped nuts on top adds a professional touch that guests will love.
Side Dishes
Pair these muffins with a warm cup of coffee or a spiced chai latte for a cozy breakfast or snack. They also pair nicely with cream cheese or a spread of honey butter, adding richness and balancing the spices beautifully.
Creative Ways to Present
For festive occasions, arrange your muffins in a pumpkin-themed basket lined with autumn leaves or parchment paper. You can also serve them alongside seasonal fruit salads or yogurt parfaits to add freshness and color to your table.
Make Ahead and Storage
Storing Leftovers
Store leftover Libby’s Pumpkin Muffins in an airtight container at room temperature for up to three days. This keeps them moist and tender, ready to enjoy for a quick snack or breakfast.
Freezing
If you want to keep these muffins longer, freeze them individually wrapped in plastic wrap and then placed in a freezer bag. They will stay fresh for up to three months and thaw quickly when you need a pumpkin fix.
Reheating
To reheat, gently warm your frozen or refrigerated muffins in the microwave for 20-30 seconds or toast them briefly in a toaster oven. This refreshes their soft texture and revives the comforting pumpkin aroma.
FAQs
Can I substitute canned pumpkin puree with fresh pumpkin?
Yes, but fresh pumpkin needs to be cooked and pureed first. Keep in mind that canned pumpkin puree has a consistent moisture content, so if using fresh, the texture of your muffins might vary slightly.
Is it okay to use another brand of pumpkin puree?
You can use other brands, but Libby’s is recommended in this recipe for its flavor and texture. Different brands might alter the moisture level, so keep an eye on the batter consistency.
Can these muffins be made gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend in a 1:1 ratio. Just make sure the blend includes xanthan gum for the best texture.
What nut varieties work best for the topping?
Chopped walnuts and pecans are classic choices that add a lovely crunch and complementary flavor, but feel free to experiment with almonds or hazelnuts based on your preference.
How long do these muffins stay fresh at room temperature?
They are best enjoyed within three days when stored in an airtight container at room temperature to maintain their moistness and flavor.
Final Thoughts
Trust me, once you try this Libby’s Pumpkin Muffins Recipe, it will quickly become a beloved staple in your baking rotation. The cozy spices, tender crumb, and delightful crumble topping make each bite feel like a warm hug on a cool day. So, preheat your oven and treat yourself and your loved ones to a batch—you won’t regret it!
Print
Libby’s Pumpkin Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delicious Libby’s Pumpkin Muffins are moist, flavorful, and perfect for fall or anytime you crave a comforting treat. Featuring pumpkin puree, warm spices, and a sweet crumb topping with optional nuts, these muffins bake to golden perfection in just 20 minutes. Ideal for breakfast or snacks, they combine classic fall flavors with a tender crumb and a delightful crunch.
Ingredients
Muffin Batter
- 1 can (15 oz.) pumpkin puree (Libby’s brand, not pumpkin pie filling)
- 2 eggs
- 2 tbsp vegetable oil
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
Crumb Topping
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1 tsp cinnamon
- 1/4 cup butter, softened
- 1/3 cup nuts, chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line or grease a 24-well mini muffin pan or a 12-well regular muffin pan, then set it aside.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice until evenly combined. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, brown sugar, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix to maintain a tender muffin texture.
- Fill Muffin Cups: Spoon the batter into the prepared muffin liners, filling each about three-quarters full to allow room for rising.
- Prepare Crumb Topping: In a small bowl, combine the flour, sugar, and cinnamon. Use a fork or pastry cutter to cut in the softened butter until the mixture is crumbly. Stir in the chopped nuts if using.
- Add Topping: Sprinkle the crumb topping evenly over the batter in each muffin cup to add a sweet, crunchy finish.
- Bake Mini Muffins: If using a mini muffin pan, bake for about 11 minutes until lightly golden and a toothpick comes out clean.
- Bake Regular Muffins: For regular-sized muffins, bake for 18-20 minutes or until a gentle touch on the center springs back and a toothpick inserted comes out clean.
- Cool: Remove the muffins from the oven and let them sit in the pan for up to 5 minutes, then transfer them to a cooling rack to cool completely and prevent further baking.
Notes
- Use Libby’s brand pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.
- The crumb topping is optional but adds a lovely texture and flavor contrast.
- Adjust baking time if using a different size or type of muffin pan.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Chopped nuts can be omitted for a nut-free version or substituted with seeds.
