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
- 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 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.
- In a medium-sized bowl, mix 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, and vanilla. Stir to combine.
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 the 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.
Cooking Notes
- 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.
- Use a scoop to measure the batter evenly between the muffin cups.
- Allow muffins to cool in the pan for about five minutes before removing them from the pan.
Making Pumpkin Muffins: Frequently Asked Questions
The Pumpkin pie filling has added seasoning. Pumpkin puree is just pure pumpkin.
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.
You could use any neutral-flavored oil instead of canola oil. Sunflower and Corn oil are two other options.
A very thorough answer can be found on the Taste of Home website.
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Libby’s Pumpkin Muffins
Ingredients
Method
- 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.
Nutrition
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.