Libby’s Pumpkin Muffins

Libby’s Pumpkin Muffins are a quintessential autumn treat, bringing the warm, comforting flavors of pumpkin and spice into a delightful, portable form. Perfect for breakfast, a snack, or even a light dessert, these muffins are incredibly moist, tender, and packed with the essence of fall. Whether you’re a seasoned baker or just starting out, this recipe is straightforward and yields consistently delicious results that will fill your home with an inviting aroma.

Why You’ll Love This Recipe

This Libby’s Pumpkin Muffins recipe is a beloved classic for many reasons. Firstly, it’s incredibly easy to make, requiring minimal effort for maximum flavor. The use of Libby’s canned pumpkin puree ensures a consistent and reliable base, making it a foolproof recipe even for beginners. Secondly, the muffins are wonderfully moist and tender, a texture that can be hard to achieve with some muffin recipes. Thirdly, the blend of warm spices like cinnamon, nutmeg, and cloves perfectly complements the pumpkin, creating a truly aromatic and comforting experience. Finally, these muffins are versatile – you can enjoy them plain, with a sprinkle of sugar, or with added mix-ins like chocolate chips or nuts.

Ingredients

To create these delightful Libby’s Pumpkin Muffins, you’ll need a few pantry staples and, of course, a can of Libby’s 100% Pure Pumpkin. Here’s a detailed list of what you’ll need:

**Dry Ingredients:**

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup packed light brown sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

**Wet Ingredients:**

1 (15-ounce) can Libby’s 100% Pure Pumpkin

1/2 cup vegetable oil

2 large eggs

1/4 cup milk

**Optional Mix-ins:**

1 cup chocolate chips

1/2 cup chopped walnuts or pecans

Instructions

Baking Libby’s Pumpkin Muffins is a simple and rewarding process. Follow these steps for perfectly baked muffins every time:

1. **Preheat Oven & Prepare Muffin Tin:** Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease and flour the cups. If making mini muffins, preheat to 350°F (175°C) and prepare a mini muffin tin.

2. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Make sure there are no lumps.

3. **Combine Wet Ingredients:** In a separate medium bowl, whisk together the Libby’s 100% Pure Pumpkin, vegetable oil, eggs, and milk until well combined and smooth.

4. **Combine Wet and Dry:** Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula just until moistened. Be careful not to overmix; a few lumps are fine. If using, gently fold in chocolate chips or nuts.

5. **Fill Muffin Cups:** Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

6. **Bake:** Bake for 20-25 minutes for regular-sized muffins, or 12-15 minutes for mini muffins, or until a wooden skewer inserted into the center comes out clean. The tops should be golden brown and spring back when lightly touched.

7. **Cool:** Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Variations and Serving Suggestions

Libby’s Pumpkin Muffins are delicious on their own, but here are some ideas to elevate them:

**Cream Cheese Swirl:** Before baking, dollop a small amount of sweetened cream cheese mixture on top of each muffin and swirl with a knife.

**Streusel Topping:** Combine 1/4 cup flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 2 tablespoons cold butter (cut into small pieces). Sprinkle over the muffin batter before baking.

**Glaze:** A simple glaze made from powdered sugar and milk or orange juice can add an extra touch of sweetness.

**Serving:** Enjoy these muffins warm with a pat of butter, or alongside your morning coffee or tea. They also make a great addition to a brunch spread.

The History of Pumpkin Puree and Libby’s

Pumpkin has been a staple in American diets for centuries, with Native Americans cultivating it long before European settlers arrived. However, the convenience of canned pumpkin puree, particularly from Libby’s, revolutionized pumpkin baking. Libby’s, founded by Andrew Loomis in 1868, began canning pumpkin in the early 20th century. Their 100% Pure Pumpkin became synonymous with holiday baking, especially pumpkin pie. The consistent quality and availability of Libby’s canned pumpkin made it a household name and a go-to ingredient for countless recipes, including these beloved pumpkin muffins.

Nutritional Information

Libby’s Pumpkin Muffins offer a comforting and flavorful treat. While specific nutritional values can vary based on ingredients and portion sizes, pumpkin itself is a good source of Vitamin A, fiber, and antioxidants. The muffins provide carbohydrates for energy and some protein from the eggs and milk. For those looking to reduce sugar, you can slightly decrease the amount of granulated and brown sugar. Adding nuts will increase healthy fats and protein. Always consult a professional nutritionist for precise dietary advice tailored to your needs.

Perfect Pairings

These pumpkin muffins pair wonderfully with a variety of beverages and accompaniments:

**Coffee or Tea:** A classic choice for breakfast or a mid-day snack.

**Milk:** A cold glass of milk is a simple yet perfect pairing, especially for kids.

**Spiced Cider:** For an extra autumnal touch, enjoy your muffins with a warm mug of spiced apple cider.

**Yogurt or Fruit:** Serve alongside a dollop of Greek yogurt or a fresh fruit salad for a more balanced breakfast.