If you’re craving a cozy, spiced treat that feels like autumn wrapped in a bite, then Libby’s Pumpkin Muffins Recipe is exactly what you need. These muffins come together effortlessly with wholesome ingredients to deliver soft, moist centers crowned with a sweet, crunchy crumble topping. From the rich pumpkin flavor to the warm pumpkin pie spices, every muffin bursts with comforting goodness that’s perfect for breakfast, snack time, or dessert. Whether you’re a pumpkin lover or new to this seasonal classic, these muffins will quickly become a beloved favorite in your baking repertoire.
Ingredients You’ll Need
Gathering simple ingredients is the first step to baking incredible pumpkin muffins, and each component plays a crucial role in the flavor, texture, and overall magic of Libby’s Pumpkin Muffins Recipe.
- Libby’s pumpkin puree: The star ingredient providing natural moisture and that unmistakable pumpkin flavor without any added sugar or spices.
- Eggs: Help bind the ingredients and add richness for a tender crumb.
- Vegetable oil: Keeps the muffins moist and soft longer than butter would.
- Brown sugar: Adds sweetness with a hint of molasses that enhances warmth.
- Vanilla extract: Brings depth and rounds out the flavors harmoniously.
- All-purpose flour: Provides structure, making the muffins firm but tender.
- Baking powder: The leavening agent that gives these muffins their perfect rise.
- Salt: Balances the sweetness and spices to highlight all the flavors.
- Pumpkin pie spice: A comforting blend of cinnamon, nutmeg, and cloves that defines this seasonal treat.
- Butter (for the crumble): Softened to create the perfect crumbly topping with a buttery richness.
- Sugar (for the crumble): Adds crunch and extra sweetness on top.
- Cinnamon (for the crumble): Enhances the spice profile and complements the pumpkin beautifully.
- Chopped nuts (optional): Toasted walnuts or pecans add a delightful crunch and nutty flavor to the crumble.
How to Make Libby’s Pumpkin Muffins Recipe
Step 1: Preheat Oven and Prepare Pan
Set your oven to 350°F (175°C) so it’s hot and ready to bake your muffins to perfection. Line a 24-well mini muffin pan or a 12-well regular muffin pan with liners or grease it lightly. This preparation ensures your muffins will release easily and bake evenly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 1.5 cups of all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1 teaspoon pumpkin pie spice. Mixing the dry ingredients thoroughly at this stage helps distribute the leavening and spice evenly for consistent flavor and rise throughout the muffins.
Step 3: Mix the Wet Ingredients
In a separate large bowl, whisk together the 15-ounce can of Libby’s pumpkin puree, 2 eggs, 2 tablespoons vegetable oil, 1/2 cup brown sugar, and 1 teaspoon vanilla extract until smooth and creamy. This wet mixture brings the moist base and sweetness that will make your muffins lovely and tender.
Step 4: Combine Wet and Dry Ingredients
Gently fold the dry mixture into the wet ingredients just until combined, being careful not to overmix to avoid dense muffins. A few small streaks of flour are okay; they will bake out during cooking, leaving light, airy muffins.
Step 5: Fill the Muffin Pan
Spoon the batter into your prepared muffin pan, filling each cup about 3/4 full to allow room for a nice rise. This step sets the stage for perfectly domed muffins with plenty of room for that delicious crumble topping.
Step 6: Make the Crumble Topping
In a small bowl, combine 1/4 cup flour, 1/4 cup sugar, and 1 teaspoon cinnamon. Cut in 1/4 cup softened butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in 1/3 cup chopped nuts if you want an extra textural contrast that’s nutty and satisfying on every bite.
Step 7: Top and Bake
Sprinkle the crumble topping evenly over each muffin cup filled with batter. Bake for 11 minutes if you’re making mini muffins, or 18 to 20 minutes for regular size, until the tops are golden and a toothpick inserted into the center comes out clean. These baking times ensure a moist interior with a pleasantly crisp topping.
Step 8: Cool the Muffins
Remove the muffins from the oven and let them cool briefly in the pan for no more than five minutes. Then transfer them to a wire rack to cool completely, which prevents further baking and preserves the ideal texture you worked so hard to create.
How to Serve Libby’s Pumpkin Muffins Recipe
Garnishes
These pumpkin muffins are wonderful just as they are, but a light dusting of powdered sugar or a drizzle of cream cheese glaze can elevate them for special occasions. For an extra cozy touch, top with a small pat of butter that melts deliciously down the warm muffin sides.
Side Dishes
Pair these muffins with a hot cup of coffee, chai tea, or warm apple cider to complement their spicy sweetness. They also go beautifully alongside a creamy yogurt parfait or a fresh fruit salad for a balanced breakfast or snack plate that’s colorful and satisfying.
Creative Ways to Present
To impress guests, serve the muffins nestled in a basket lined with a festive napkin. You can also slice them in half and spread with cinnamon sugar butter or mascarpone cheese for a delightful twist. For brunches, assemble mini muffin sandwiches with cream cheese and thin apple slices for a playful, seasonal treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Libby’s Pumpkin Muffins Recipe in an airtight container at room temperature for up to two days. To maintain freshness for longer, store them in the refrigerator where they will keep for about a week without drying out.
Freezing
These muffins freeze wonderfully! Wrap each muffin individually in plastic wrap before placing them in a freezer-safe bag or container. Freeze for up to three months and thaw at room temperature when you’re ready to enjoy a quick pumpkin treat.
Reheating
To bring that fresh-baked warmth back, microwave thawed muffins for 15 to 20 seconds or pop frozen muffins in a preheated 350°F oven for about 10 minutes. This restores their soft texture and enhances the aroma, making each bite feel like it just came out of the oven.
FAQs
Can I use fresh pumpkin instead of Libby’s pumpkin puree?
While fresh pumpkin can be used, it needs to be cooked and pureed until smooth, then drained well to avoid excess moisture. Libby’s pumpkin puree is convenient and has the perfect consistency for baking.
What if I don’t have pumpkin pie spice?
You can easily make your own by mixing cinnamon, nutmeg, ginger, and a pinch of cloves or allspice. This combination mimics the warm flavors of pumpkin pie spice all available in most spice racks.
Can these muffins be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum to help with structure. Carefully check that your baking powder is gluten-free as well.
Is it possible to make these muffins without nuts?
Absolutely! The nuts in the crumble topping are optional and can be left out without affecting the overall deliciousness of the muffins.
How do I prevent the muffins from becoming dry?
Measure your flour accurately by spooning it into the measuring cup and leveling it off. Avoid overmixing the batter and don’t overbake; stick to the recommended times and check for doneness with a toothpick.
Final Thoughts
It’s hard to beat the satisfying combination of tender pumpkin spice flavor with a crumbly, sweet topping that makes Libby’s Pumpkin Muffins Recipe a must-bake for any pumpkin fan. Whether you’re welcoming fall, hosting a brunch, or just in need of a comforting homemade snack, these muffins are sure to bring joy with every bite. Give this recipe a try and turn your kitchen into a cozy pumpkin paradise.
Print
Libby’s Pumpkin Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 regular-sized muffins or 24 mini muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Libby’s Pumpkin Muffins, a perfect fall treat with a sweet cinnamon crumble topping. Made with pumpkin puree, warm spices, and a hint of vanilla, these muffins offer a cozy taste of the season with a tender crumb and optional nutty 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
Crumble 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, and set it aside.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the 1.5 cups all-purpose flour, baking powder, salt, and pumpkin pie spice until well combined. Set aside.
- Mix the 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 uniform in texture.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients until just combined; avoid overmixing to keep the muffins tender.
- Fill Muffin Pan: Spoon the batter into the prepared muffin liners, filling each cup about 3/4 full to allow room for rising.
- Make the Crumble Topping: In a small bowl, combine the 1/4 cup flour, sugar, and cinnamon. Use a fork or pastry cutter to cut in the softened butter until the mixture becomes crumbly. Stir in the chopped nuts if using.
- Top the Muffins: Evenly sprinkle the crumble topping over each filled muffin cup to add a sweet, crunchy finish.
- Bake the Muffins: For mini muffins, bake for about 11 minutes. For regular-sized muffins, bake for 18-20 minutes or until a toothpick inserted into the center comes out clean and the muffin springs back when gently touched.
- Cool: Remove the muffins from the oven and let them rest in the pan for no more than 5 minutes. Transfer the muffins to a cooling rack to stop baking and cool completely.
Notes
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- You can omit the nuts if you prefer a nut-free option.
- Use Libby’s brand pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Mini muffin pans yield more but smaller muffins ideal for bite-sized treats.
