Homemade Libbys Pumpkin Muffins

I know you have a few of those orange cans at home, so let’s make a batch of Libby’s pumpkin muffins today okay??!! You can make jumbo, regular or mini pumpkin muffins with this same recipe.

Libby’s Pumpkin Muffins Recipe

Yes our 2 ingredient pumpkin muffins have been a huge hit all these years. You do use this same can of puree for that one too, but the other ingredient is a box of cake mix. Some are all about homemade baked goods this time of year which I get. From scratch is always better y’all. If you do have the time, go all the way with this one.

Just like any other sweet bread you will want two bowls. One for the dry ingredients, and the other to incorporate the wet ingredients, then combine the two until blended.

If you have a stand mixer it is a bit easier on your arm, but a whisk works too. We’re focusing on muffins here, for a whole loaf follow our Libbys pumpkin bread recipe instead.

This would work as a loaf too as stated above, but the baking time would of course have to be extended. If you are okay with almost triple the timing then go for it, I’m usually too impatient for that. 😉 First you’ll want a muffin pan and wire racks to cool completely when done. It is better to remove from pan.

Ingredient Notes

You want to start with a can of pumpkin puree, not pumpkin pie filling, Libbys, 15 oz. is the size you want.

For the large eggs you add, they are best added at room temperature for the fluffiest and best texture of all.

Vegetable oil or applesauce is a good substitute for this to add moisture and smooth the batter. This type of oil is recommended because it has little to no taste to allow the other Fall flavors to shine. If you use the latter it will be more dense, but healthier.

Light Brown sugar provides a deep sweetness that you want in this breakfast food (we enjoy as a dessert often too). You could use the dark variety for a deeper more molasses flavor.

Vanilla extract is a nice addition to the mix but optional. I have used almond extract in one batch and that was delicious too.

All purpose flour will be the base of your dry ingredients. Remember when you measure it shouldn’t be scooped out rather use a spoon to lift out and fluff into your cup so they don’t become dense with too much added.

Baking powder is the leavening agent that will help them rise and will make them fluffy.

You can add just a pinch of salt to further enhance the sweet flavors and/or add 1 tsp pumpkin pie spice if you want more pumpkin flavor to it.

with crumb topping

• All purpose flour
• Cinnamon and sugar
• Butter softened

I will say that Crumb Topping for Muffins is a really nice addition to the top of baked goods. It not only gives it more texture and flavor but they are prettier to serve to guests as well For a bit of crunch you can crush some walnuts or roasted hazelnuts to add those into the mix too if you wanted. Of course that is optional.

If you wanted to make jumbo muffins you could. I think those are too big for one sitting, need to bake for 25 to 30 minutes or so until done in the center.

How to Make Pumpkin Muffins

• Preheat oven and add paper liners to your muffin pan
• In a mixing bowl, whisk together dry ingredients
• In another mixing bowl, beat we ingredients and then combine the two.
• Spoon batter into prepared muffin tins, top with streusel topping if desired.
• Bake until wooden tooth pick inserted in centers comes out clean

How do you know when pumpkin muffins are done baking?

Remove as soon as middle springs back when gently touched in the middle as to not over-bake them. I like this best better than using a toothpick in center coming out clean.

Allow to cool for 5 minutes then remove to wire racks for 10 minutes max or they will dry out. Use a spoon to remove each one and set on a cooling wire so they don’t continue baking in the hot pan.

The key to baking impossible pumpkin pie and these to moist is not baking them too long. Part of this is not just how much time in the oven but once they are removed too. The pan will remain really hot and suck some of the moisture out as they sit in there so removing is a really important step you shouldn’t skip.

If you want to make more like a pumpkin muffin with streusel topping you can whip together this crumble. They are great without it too but this adds texture and a bit more sweetness.

This is kinda’ like a coffee cake in a sense if you do add the topping. Great with a cup of joe with homemade coffee creamer inside that you can add pumpkin extract into as well. Best combo ever for the morning hours.