Libby’s pumpkin muffins are the perfect fall breakfast and dessert treat. This easy pumpkin muffin recipe is moist and fluffy, made with canned pumpkin, cozy pumpkin spice flavors, and orange juice for a refreshing twist.
Easy pumpkin muffins
There’s nothing like a warm pumpkin muffin on a crisp autumn morning, and Libby’s pumpkin muffins may be some of the best you’ll ever try.
They are moist, rich, and perfectly spiced, which makes them the perfect breakfast treat and afternoon snack to go with a big mug of coffee.
Aside from how delicious they are, I love that the recipe is so simple and comes together quickly. I have an inkling that you’re going to fall fast in love with this perfectly pumkin-y fall treat!
If there ever was a reason to stock up on canned pumpkin, this is it! Trust me, you’ll be making Libby’s pumpkin muffins all autumn long. Let’s go over your shopping list! Scroll down to the recipe card near the end of the post for exact measurements.
- All-purpose flour: I highly recommend the spoon and swipe method to measure the flour because too much flour will alter the texture of the muffins and make them dense.
- Pumpkin pie spice – This autumn spice mix makes these easy pumpkin muffins extra cozy and delicious.
- Baking powder: A little leavening makes the muffins soft and fluffy.
- Salt: Add just a pinch to balance the sweetness from the sugar.
- Sugar: White granulated sugar gives the muffins sweetness and texture.
- Pumpkin puree – Be sure to reach for pure canned pumpkin, not pumpkin pie filling. For the best results, use Libby’s 100% pure pumpkin puree. It’s thick and has great pumpkin flavor.
- Eggs: Let your eggs come to room temperature by setting them out on the counter 30 minutes to an hour beforehand.
- Vegetable oil: The oil helps to keep the muffins moist and soft for days.
- Orange juice: This is my favorite part of the recipe! Orange juice adds a wonderful, vibrant aroma and citrusy punch that highlights the pumpkin flavor. Freshly squeezed is best, but unsweetened bottled orange juice is fine too.
What is pumpkin pie spice made of?
Pumpkin pie spice is a mix of cozy spices you can easily prepare yourself. Libby’s recipe uses quite a bit of pumpkin spice, which makes the muffins so scrumptious.
To make it, simply combine 1 1/2 tsp ground cinnamon, 3/4 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/4 tsp ground cloves.
All you need for this easy pumpkin muffin recipe is a standard 12-cup muffin pan, a large and medium mixing bowl, a whisk, a wooden spoon or spatula, and an ice cream scoop to fill the batter into the tin.
How to make Libby’s pumpkin muffins
Libby’s pumpkin muffin recipe is so simple and easy. A muffin pan, 25 minutes in the oven, and tah-dah! Cozy, warm pumpkin muffins await. Follow the step-by-step instructions below and enjoy!
#1: Combine dry ingredients
- Whisk together the flour, pumpkin pie spice, baking powder, and salt in a medium mixing bowl.
#2: Mix wet ingredients
- In a large mixing bowl, beat together the pumpkin, sugar, eggs, oil, and orange juice until well blended.
- Add the flour mixture and to the pumpkin mixture and stir with a wooden spoon until just moistened and you no longer see streaks of flour. Avoid overmixing.
#3: Fill muffin cups
- Spoon the batter into the prepared muffin tin, leaving about 1/4 in space at the top.
#4: Bake pumpkin muffins
- Bake the muffins in a lined pan at 350°F for 25 to 30 minutes or until a skewer or toothpick inserted in the center of a muffin comes out clean.
- Rotate the muffin tray halfway through the baking time.
#5: Cool muffins
- Let the muffins cool in the pan on a wire rack for 10 minutes.
- Then remove the muffins to a wire rack to cool completely.
Tips for the best pumpkin muffins
- Reduce the sugar: Libby’s pumpkin muffins are pretty sweet. I find that 1 cup sugar (instead of 1 1/2 cups) offers enough sweetness.
- Add orange zest: If you’re juicing fresh oranges, zest them first and add 1 tbsp orange peel to the muffin batter. The citrusy aroma tastes incredible!
- Go easy on the mixing: Overmixing activates the gluten in the flour, leading to dense muffins. To achieve a light, fluffy texture, mix the flour and pumpkin mixture by hand and just stir until the dry and wet ingredients are combined.
- Keep an eye on your oven: Not only do you not want to overbake the muffins, but you also don’t want to underbake them. Because the muffins contain a fair amount of pumpkin, they will not continue baking after you’ve removed them from the oven like other muffins. The pumpkin muffins are ready when a toothpick or skewer inserted in the center comes out clean, with only a few moist (not wet) crumbs remaining.
I love Libby’s pumpkin muffins because they are so versatile. Follow your sweet tooth and give one of these add-ins and variations a try:
- Brown sugar: Swap out the white sugar for the same amount of dark or light brown sugar. Brown sugar adds more moisture and gives the Libby muffins a slight toffee note.
- Add-ins: The one thing better than pumpkin muffins is chocolate chip pumpkin muffins! Stir in 1 cup chocolate chips of choice to make a yummy dessert version of this treat. Cranberries and raisins are great add-ins as well.
- Topping: While the muffins are still warm from the oven, brush the muffin tops with melted butter and sprinkle with some brown sugar and pumpkin pie spice. The heat from the muffins will caramelize the topping, creating a nice, crunchy layer of sweetness.
- Cream cheese frosting: Although the muffins taste delicious plain, I love them with a big swirl of cream cheese icing on top.
- Crumble top: Try the streusel topping from our Dunkin Donuts pumpkin muffins, which are amazing.
- Fresh pumpkin: In case you don’t want to use canned pumpkin, you can try my recipe for homemade pumpkin puree. It’s really easy to make from scratch!
How to store Libby’s pumpkin muffins
These moist pumpkin muffins are as good as they look, and it’s nearly impossible to eat just one. Plus, they will stay soft and bouncy for days if you follow these storage tips:
- Room temperature: Pumpkin muffins will last for up to 2 days in an airtight container on the counter.
- Refrigerator: If you keep them airtight in the fridge, the muffins will be good for up to a week. Always let your pumpkin spice muffins cool to room temperature before you put them away.
- Reheat: For that warm, out of the oven taste, pop a muffin in the microwave for a couple of seconds.
Freeze Libby’s pumpkin muffins
Pumpkin muffins last just fine in the freezer for 2 to 3 months. Wrap each muffin in plastic wrap or foil and keep them in a freezer-friendly container or freezer bag to prevent freezer burn.
- 1 1/2 cups / 190 g / 6.7 oz all-purpose flour, spooned and leveled
- 2 1/2 tsp pumpkin pie spice (see Note below)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups / 300 g / 10.6 oz granulated sugar (see Note below)
- 1 cup / 200 g / 7 oz pure pumpkin puree
- 2 large eggs
- 1/4 cup / 60 ml / 2 fl oz vegetable oil
- 1/4 cup / 60 ml / 2 fl oz orange juice
- Prepare for baking. Preheat the oven to 350°F / 180°C / gas mark 4. Paper-line a regular-size 12-hole muffin pan. You can also grease the pan with cooking spray.
- Combine dry ingredients. Whisk together the flour, pumpkin pie spice, baking powder, and salt in a medium mixing bowl.
Mix wet ingredients. In a large mixing bowl, beat together the pumpkin, sugar, eggs, oil, and orange juice until well blended. Add the flour mixture and to the pumpkin mixture and stir with a wooden spoon until just moistened and you no longer see streaks of flour. Avoid overmixing.
- Fill muffin cups. Spoon the batter into the prepared muffin tin, leaving about 1/4 in space at the top.
- Bake pumpkin muffins. Bake the muffins for 25 to 30 minutes or until a skewer or toothpick inserted in the center of a muffin comes out clean. Rotate the muffin tray halfway through the baking time.
- Cool muffins. Let the muffins cool in the pan on a wire rack for 10 minutes. Then remove the muffins to a wire rack to cool completely.
- Serve. Enjoy the muffins at room temperature, or pop them in the microwave for a quick reheat.
- Store. Store the muffins in a covered container or a resealable plastic bag. The muffins will last for 2 days at room temperature or 7 days in the fridge.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 151mgCarbohydrates: 39gFiber: 1gSugar: 26gProtein: 3g
Reasons to love Libby’s pumpkin muffins
- Tasty fall breakfast and snack: Libby pumpkin muffins are packed with fall flavors and are a delicious, low-hassle snack idea. They go great with a cup of joe or as an on-the-go breakfast.
- Quick + easy: The recipe is super simple to make with ingredients you probably already have in your kitchen and only takes around 40 minutes from start to finish.
- Perfect for a crowd: The recipe is perfect when you need to feed many hungry mouths. Make these for Halloween, Thanksgiving, or just because it’s Tuesday.
- Tasty fall gift: Pumpkin muffins are super sharable and make a great treat to give out to your family, friends, and coworkers at the office.
More pumpkin recipes to try
To all the pumpkin lovers out there, these are for you! We have many more pumpkin recipes to choose from. You’ll enjoy the warming and comforting flavors in each of these.
- 3-Ingredient Pumpkin Muffins
- Classic Pumpkin Pie
- Pumpkin Pie Cookies
- Condensed Milk Pumpkin Bread
- Streusel Pumpkin Pie Bars
- Chocolate Chip Pumpkin Cookies
- Pumpkin Dump Cake
Other delicious muffin recipes
Muffins are so versatile! Whether you like chocolaty or fruity, you’ll absolutely love these easy muffin recipes.