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Small Batch Libby’s Pumpkin Muffins Recipe

These moist and tender small-batch Libby’s pumpkin muffins are the perfect treats for a chilly morning.  The recipe makes two yummy muffins, one for now and one for later. Slather butter or honey for added gooey sweetness. Pumpkin muffins are ready to delight your taste buds in about 30 minutes.

Have some leftover pumpkin puree? Try this classic single serving pumpkin pie recipe.

Ingredients Notes

flour, sugar, pumpkin spice, pumkin puree, oil, egg and vanilla to make muffin.s
pumpkin puree, vegetable oil, pumpkin spice. vanilla extract, egg, flour, sugars, and baking powder

3 tablespoons granulated sugar
3 tablespoon brown sugar packed
¾ teaspoon pumpkin pie spice*
⅔ cup all-purpose flour
¾ tsp baking powder
pinch of salt
2 tablespoons egg beaten
2 tablespoons vegetable oil
¼ teaspoon vanilla extract
⅓ cup pumpkin puree
Pumpkin Spice mix
½ teaspoon ground cinnamon, ⅛ teaspoon ground ginger
⅛ teaspoon ground nutmeg,⅛ teaspoon ground allspice

  • Pumpkin – The canned  Libby’s  Pumpkin Puree is the go to  for these pumpkin muffins.  DON”T use the pumpkin pie filing.
  • Pumpkin Pie Spice –  I use a  is a combination of cinnamon, nutmeg, allspice and ginger. I don’t care for cloves so I left that out. 
  • Oil – Use a flavorless oil like canola oil.
  • Sugar – A combination of white granulated sugar and brown sugar is the perfect balance of sweetness.
  • Flour- Standard all-purpose flour.
  • Egg – Because we are making a small batch you don’t need a whole egg.  Lightly beat the whole egg and measure out two tablespoons for the muffin recipe.
  • Baking powder -This is needed to give the muffins a rise.
  • Salt. The salt is important in baling so don’t skip or reduce the amount.
  • Vanilla – You can also substitute vanilla paste.

Recipe Directions

  • Preheat the oven to 350° F. Line two wells of a muffin pan with two tall paper liners. For smaller muffins use four standard size paper liners.
Muffin Pan lined with two tall muffin cup paper liners.
tall ruffled muffin pan liners make larger muffins in a standard pan.
  • In a medium sized bowl mix in flour, pumpkin pie spice, sugar, salt, and baking powder. Stir just until combined.
pumpkin muffins dry ingredients in yellow bowl and dough whisk on white cloth.
  • In a small bowl combine the pumpkin puree, lightly beaten egg, oil, and vanilla Stir to combine.
pumpkin muffins wet ingredients in yellow bowl and dough whisk on white cloth.

Add the pumpkin mixture to the dry ingredients and stir until moist and no dry areas in the batter. Scoop or spoon the batter evenly between the two muffin liners.

  • Bake the muffins on the middle rack of the preheated oven for 22-25 minutes or if a wooden toothpick inserted into the middle of the muffin comes out clean, the muffins are done.
  • Remove from oven and let cool in in pan for 5 minutes before transferring to a cooling rack.
  • You can also mix together powdered sugar and milk and drizzle the muffin with a sweet glaze.
libbys pumpkin muffin drizzled with powdered sugar glaze.

Cooking Notes

  1. Do not over mix, you want to stir just enough to combine and all ingredients are moistened. Over mixing will result in a tough dense muffin.
  2. Use a scoop to make measure the batter evenly between the muffin cups.
  3. Allow muffins to cool in the pan for about five minutes before removing them from the pan.

Making Pumpkin Muffins: Frequently Asked Questions

What’s the difference between pumpkin pie filling and pumpkin puree?

The Pumpkin pie filling has added seasoning. Pumpkin puree is just pure pumpkin.

What do I do with the remaining beaten egg?

Freeze the unused portion in an ice cube tray well. Next time you need half an egg for a recipe you will have it handy.

What type of oil should I use?

Instead of canola oil, you could use any neutral-flavored oil. Sunflower and Corn oil are two other options.

Why is canned pumpkin considered better than fresh pumpkin in cooking?

A very thorough answer can be found on the Taste of Home website.

Other Small Batch Muffin Recipes To Try

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pumpkin muffin in partially peeled open paper liner.

Libby’s Pumpkin Muffins

Large tender pumpkin muffins are made with just the right amount of sweetness and spice.
4.67 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 35 minutes
Servings: 2 large or 4 standard muffins
Calories: 513kcal
Author:Sydney Dawes

Ingredients

  • 3 tablespoons granulated sugar
  • 3 tablespoon brown sugar packed
  • ¾ teaspoon pumpkin pie spice*
  • cup all-purpose flour
  • ¾ tsp baking powder
  • pinch of salt
  • 2 tablespoons egg beaten
  • 2 tablespoons vegetable oil
  • ¼ teaspoon vanilla extract
  • cup pumpkin puree

Pumpkin Spice mix

  • ½ teaspoon ground cinnamon
  • teaspoon ground ginger
  • teaspoon ground nutmeg
  • teaspoon ground allspice

Instructions

  • Preheat oven to 350º F. Line a muffin pan with two tall paper liners or 4 standard liners.
  • Add in flour, pumpkin pie spice, sugar, salt, and baking powder. Stir just until combined.
  • In a small bowl combine the pumpkin puree, lightly beaten egg, oil, vanilla Stir to combine.
  • Add the pumpkin mixture to the dry ingredients and stir until moist and no dry areas in the batter.
  • Use a spoon or scoop to divide the batter evenly between the prepared muffin cups.
  • In a small bowl mix powdered sugar with just enough milk to form a nice drizzling consistency.

Notes

  • For smaller muffins divide between 4standard size paper liners.
  • Serve warm with butter and honey.
  • Do not over mix, you want to stir just enough to combine and all
    ingredients are moistened. Over mixing will result in a tough dense
    muffin.

Nutrition

Serving: 1g | Calories: 513kcal | Carbohydrates: 87g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Cholesterol: 58mg | Sodium: 286mg | Fiber: 3g | Sugar: 51g
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