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

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.

• 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 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

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.

Other Small Batch Muffin Recipes To Try

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