🧁 Libby’s Pumpkin Muffins Recipe – The Ultimate Homemade Fall Treat
🧡 Introduction
Few things capture the cozy spirit of fall like the warm aroma of pumpkin spice wafting from your oven. And when it comes to pumpkin, Libby’s is the gold standard. This Libby’s Pumpkin Muffins Recipe is the ultimate way to transform a simple can of pumpkin into bakery-style muffins that are moist, fluffy, and perfectly spiced.
Whether you’re preparing a brunch, packing school lunches, or just craving a cozy fall snack, these muffins never disappoint. They’re easy to make, freezer-friendly, and better than any boxed mix—truly a staple recipe every home baker should master.
🥇 Why Libby’s Pumpkin Muffins Are Iconic
Libby’s, a trusted name in kitchens since the 1920s, produces the most consistent, rich, and flavorful canned pumpkin. It’s not pumpkin pie mix—just 100% pure pumpkin, making it perfect for savory and sweet recipes alike.
But what makes this muffin recipe iconic?
- Moist and tender crumb from pure pumpkin
- Balanced spice blend (cinnamon, nutmeg, cloves, ginger)
- Customizable with chocolate chips, pecans, or cream cheese swirls
- Freezer-friendly for busy mornings
- Foolproof even for beginner bakers
🛒 Ingredients Breakdown
Here’s what you’ll need to bake these delicious muffins. Use high-quality ingredients for the best flavor and texture.
🧁 Dry Ingredients
- 1 ¾ cups (220g) all-purpose flour
(Can substitute half with whole wheat for fiber boost) - 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
🍯 Wet Ingredients
- 2 large eggs (room temperature)
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar (adds moisture & depth)
- 1 ½ cups Libby’s 100% Pure Pumpkin
- ½ cup vegetable oil (or melted coconut oil)
- ¼ cup whole milk (or almond milk for dairy-free)
- 1 tsp pure vanilla extract
🔧 Equipment Needed
- Standard 12-cup muffin pan
- Paper liners or nonstick spray
- Large mixing bowl
- Medium mixing bowl
- Whisk & silicone spatula
- Ice cream scoop or cookie scoop
- Wire cooling rack
- Oven preheated to 350°F (177°C)
👨🍳 Step-by-Step Instructions
🔥 Preheat & Prep
- Preheat oven to 350°F (177°C). Line muffin tin with paper liners or grease with cooking spray.
🥣 Combine Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
🥄 Mix Wet Ingredients
- In a large bowl, whisk eggs, granulated sugar, brown sugar, pumpkin, oil, milk, and vanilla until smooth and fully combined.
🌀 Combine Wet & Dry
- Gently fold dry ingredients into wet mixture. Do not overmix. Batter should be thick but scoopable.
🧁 Fill Muffin Cups
- Use a scoop or spoon to divide batter evenly among muffin cups, filling each about ¾ full.
⏱️ Bake
- Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.
❄️ Cool
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
💡 Pro Tips for Perfect Pumpkin Muffins
- Do not overmix the batter. Overmixing leads to dense, chewy muffins.
- Use room temperature ingredients to help batter mix evenly.
- Add mix-ins like chocolate chips, walnuts, or dried cranberries to elevate texture.
- For a bakery-style top, sprinkle a little coarse sugar before baking.
- Use Libby’s Pure Pumpkin, not pumpkin pie filling (which contains added sugars & spices).
🧪 Variations You Can Try
Here are some delicious ways to remix this recipe:
🍫 Chocolate Chip Pumpkin Muffins
Fold in ¾ cup semisweet chocolate chips.
🌰 Pumpkin Pecan Muffins
Add ½ cup chopped toasted pecans to the batter.
🧀 Cream Cheese Swirl
Swirl in a mixture of cream cheese, sugar, and vanilla before baking.
🍌 Pumpkin Banana Muffins
Replace ¼ cup of pumpkin with mashed banana.
🥥 Dairy-Free Option
Use almond milk and coconut oil in place of dairy ingredients.
🧊 Make-Ahead, Storage & Freezing
🧁 Storing
Keep muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
❄️ Freezing
Individually wrap cooled muffins in plastic wrap and freeze in a zip-top bag for up to 3 months.
🔁 Reheating
Microwave frozen muffins for 30–45 seconds or let thaw at room temp for 1 hour.
🍵 What to Serve With Pumpkin Muffins
- Hot Coffee or Pumpkin Spice Latte
- Vanilla yogurt topped with granola
- Apple cider
- Cream cheese or cinnamon butter spread
💚 Healthier Substitutions
Want to lighten them up?
- Use whole wheat flour for extra fiber
- Replace half the oil with unsweetened applesauce
- Cut sugar by ¼ cup without major flavor loss
- Use egg replacer or flax eggs for vegan version
🚫 Common Mistakes to Avoid
- Using pumpkin pie mix instead of pure pumpkin
- Overmixing the batter, causing tough muffins
- Skipping spices, resulting in bland flavor
- Baking too long—check doneness at 20 minutes
- Not cooling before storage, leading to sogginess
❓ Frequently Asked Questions (FAQs)
Q1: Can I use fresh pumpkin instead of canned?
Yes, but it should be well-drained and mashed to the same consistency as canned.
Q2: Can I double this recipe?
Absolutely. Just use two muffin pans and rotate them halfway through baking.
Q3: Are these muffins freezer-friendly?
Yes! They freeze beautifully for up to 3 months.
Q4: Can I make them gluten-free?
Yes, substitute 1:1 gluten-free baking flour. Do not use almond or coconut flour directly.
Q5: Can I make mini muffins?
Yes! Bake at 350°F for 10–12 minutes.
🧾 Nutritional Information (Per Muffin)
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Total Fat | 10g |
| Saturated Fat | 1.5g |
| Cholesterol | 30mg |
| Sodium | 180mg |
| Carbohydrates | 30g |
| Sugar | 16g |
| Fiber | 2g |
| Protein | 3g |
(Values may vary depending on exact ingredients and add-ins.)
🏁 Final Thoughts
This Libby’s Pumpkin Muffins Recipe is a fall favorite for good reason. It’s simple, reliable, and delivers bakery-style results in every bite. Whether you’re baking for your family, meal-prepping for the week, or celebrating pumpkin season, these muffins will never let you down.
