Libby’s Pumpkin Muffins

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 you love pumpkin as much as I do, then you need to try pumpkin roll, pumpkin pie, pumpkin bread, and soft pumpkin cookies too.

Ingredients

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.
• Pumpkin pie spice: 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.
• Kitchen tools: 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.

Instructions

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

• Reduce the sugar: These 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 muffins are ready when a toothpick or skewer inserted in the center comes out clean, with only a few moist (not wet) crumbs remaining.

Variations

• 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!

Storage instructions

• 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: 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.

More pumpkin recipes to try

• 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

• Vanilla Muffins
• Pistachio Muffins
• Brown Sugar Muffins
• Bisquick Banana Muffins
• Mini Chocolate Chip Muffins
• White Chocolate Raspberry Muffins
• Blackberry Muffins