Libby’s pumpkin puree has become a household staple, particularly during the fall and holiday seasons. Known for its consistent quality and smooth texture, it is a go-to ingredient for both novice and experienced bakers. Unlike pumpkin pie filling, Libby’s puree contains 100% pure pumpkin with no added sugar or spices, making it ideal for a variety of recipes, from savory dishes to sweet treats like muffins.
Benefits of Using Pumpkin Puree in Muffins
Pumpkin puree is the secret to creating perfectly moist and flavorful muffins. Its natural water content helps retain moisture in the muffins, ensuring they stay soft and tender even days after baking. Additionally, pumpkin adds a rich, slightly sweet flavor without the need for excessive sugar. Nutritionally, it is packed with fiber, vitamins A and C, and antioxidants, making it a wholesome choice for healthier baked goods.
Seasonal Appeal of Pumpkin Muffins
Pumpkin-flavored treats are synonymous with fall. As soon as the leaves start changing color, recipes featuring pumpkin, like these muffins, take center stage in kitchens everywhere. Pumpkin muffins, particularly mini versions, are perfect for gatherings—whether it’s a Thanksgiving breakfast, a school snack, or a cozy treat with coffee. The convenience of mini muffins makes them ideal for portion control and sharing at parties or potlucks, giving them a wide appeal for all ages.
Ingredients Breakdown and Their Roles
Main Ingredients
- Pumpkin Puree: The star of the recipe, pumpkin puree is essential for giving these muffins their signature moistness and rich pumpkin flavor. Using pure pumpkin (not pumpkin pie filling) ensures no added sugars or spices, allowing you to control the sweetness and flavor profile. Libby’s pumpkin puree is renowned for its smooth consistency and high quality, making it a reliable choice for home bakers.
- Eggs: Eggs play a vital role in binding the ingredients together, ensuring the muffins hold their shape. They also help add structure and moisture, contributing to the soft, fluffy texture.
- Vegetable Oil: Vegetable oil is a key fat that helps keep the muffins moist without making them greasy. It provides a subtle richness to the texture while allowing the pumpkin flavor to shine.
- Brown Sugar: Unlike white sugar, brown sugar contains molasses, which adds a deeper, more complex sweetness and a slightly caramel-like flavor. This not only enhances the flavor but also contributes to the muffins’ soft, tender crumb.
- Vanilla Extract: Vanilla extract enhances the natural sweetness of the pumpkin and balances the warm spices. It subtly elevates the flavor, making the muffins more aromatic and flavorful.
- All-Purpose Flour: Flour gives the muffins their structure, holding the ingredients together and creating a tender crumb. It acts as the foundation for all the other ingredients.
- Baking Powder and Salt: Baking powder is a leavening agent, helping the muffins rise and achieve a light, fluffy texture. Salt, while used sparingly, enhances the overall flavor and helps balance the sweetness.
- Pumpkin Pie Spice: This blend of cinnamon, ginger, nutmeg, and cloves delivers the quintessential “pumpkin spice” flavor that makes these muffins warm and comforting.
Muffin Crumble Topping Ingredients
- Flour, Sugar, and Cinnamon: These ingredients create a simple yet irresistible crumble topping, adding sweetness and a satisfying crunch with every bite.
- Butter: Softened butter binds the dry topping ingredients together and contributes to the tender, crumbly texture of the streusel.
- Optional Nuts: Adding chopped nuts, such as pecans or walnuts, provides a delightful contrast in texture and adds a toasty, nutty flavor to the muffins.
Step-by-Step Instructions
Prepping the Muffin Pan
Before mixing the ingredients, it’s essential to prepare the muffin pan to ensure your muffins don’t stick and are easy to remove after baking. You can either grease the wells of the muffin pan with non-stick spray or line them with paper muffin liners for a quicker cleanup and easier handling. When preparing mini muffins, make sure to grease or line a 24-well mini muffin pan. For regular-sized muffins, use a standard 12-well pan. Properly prepping the pan also ensures the muffins rise evenly and release without breaking apart.
Mixing Dry and Wet Ingredients Separately
One of the key steps in muffin-making is to mix the dry and wet ingredients separately. In a large bowl, whisk together your dry ingredients: all-purpose flour, baking powder, salt, and pumpkin pie spice. This ensures the leavening agent (baking powder) and spices are evenly distributed throughout the batter, which helps the muffins rise uniformly and taste balanced.
In a separate bowl, whisk together the wet ingredients: pumpkin puree, eggs, vegetable oil, brown sugar, and vanilla extract. This step helps break down the sugar and thoroughly incorporates the pumpkin and eggs, resulting in a smoother batter. Combining the dry and wet ingredients separately ensures the final mixture is evenly mixed without overworking the batter.
When you combine the two mixtures, gently fold the dry ingredients into the wet ingredients until just combined. Over-mixing the batter can lead to tough, dense muffins, as overworking the flour develops gluten. Aim for a slightly lumpy batter with some streaks of flour remaining; they will disappear as the muffins bake.
Filling the Muffin Pan
To fill the muffin pan, use a spoon or a cookie scoop to ensure even portions. Fill each muffin cup about ¾ full, which allows the muffins room to rise without overflowing. For mini muffins, a smaller spoon or teaspoon works best, ensuring you get the same ¾ full amount in each cup.
Tip for even-sized muffins: Use an ice cream scoop or similar tool for consistently sized muffins. This helps them bake evenly and ensures the muffins have a uniform appearance.
Making the Streusel Topping
The streusel topping adds a delicious crunch and sweet contrast to the soft muffins. In a small bowl, combine flour, sugar, and cinnamon. Then, add softened butter and use a fork or pastry cutter to blend until the mixture forms small, crumbly clumps. The butter should be cut in well, but still form crumbs rather than a smooth dough.
Sprinkle the streusel topping evenly over each portion of muffin batter. If you want a more decadent finish, gently press the crumbs into the top of each muffin.
Baking the Muffins
Bake the muffins at 350°F (175°C) for 11 minutes if you’re making mini muffins, or 18-20 minutes for regular-sized muffins. To check for doneness, press lightly on the top of the muffin – if it springs back, they are done. Alternatively, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the muffins are ready.
Be sure not to over-bake the muffins, as they can dry out quickly. Remove them from the oven and allow them to sit in the pan for no more than 5 minutes before transferring them to a wire rack to cool completely, preventing them from continuing to bake in the hot pan.
Adjusting for Mini Muffins
How to Scale the Recipe for Mini Muffins
To make mini muffins, you don’t need to adjust the ingredient quantities from the original recipe, but you will need to adjust the baking time. Mini muffins bake much faster due to their smaller size, typically taking 11 minutes at 350°F. Keeping a close eye on the oven is crucial to avoid over-baking, as mini muffins can dry out quickly.
Why Mini Muffins Are a Great Option
Mini muffins are perfect for portion control, making them a healthier snack option, especially for kids or those watching calorie intake. They are also ideal for events like brunches, parties, or school lunches, as they are easy to share and snack on.
Tips for Preventing Dryness
To prevent mini muffins from drying out, check them a minute or two before the suggested baking time. If the tops spring back when gently pressed, they are done. Over-baking can result in dry, crumbly muffins, so it’s better to err on the side of caution.
Muffin Variations and Enhancements
Adding Mix-ins
One of the easiest ways to elevate your pumpkin muffins is by adding mix-ins that enhance flavor and texture:
- Nuts: Chopped nuts like pecans or walnuts add a delightful crunch and nutty flavor that pairs beautifully with the softness of the pumpkin muffins. Lightly toasting the nuts before adding them can further intensify their flavor.
- Chocolate Chips: For a sweeter twist, mix in chocolate chips. Semi-sweet or dark chocolate contrasts nicely with the warm spices in the pumpkin batter, creating a delicious balance of flavors.
- Dried Fruits: Add dried fruits like raisins, cranberries, or dates to introduce a chewy texture and natural sweetness. Dried cranberries, in particular, offer a tart contrast that complements the spiced muffin base.
Customizing the Crumble Topping
While the traditional streusel topping made with flour, sugar, and cinnamon is a classic, there are several ways to customize it:
- Oats: Adding rolled oats to the topping creates a more hearty, rustic texture. It also introduces a slight chewiness that complements the soft muffin crumb.
- Granola: For added crunch, sprinkle granola on top before baking. Granola provides an extra layer of texture and is a great way to incorporate seeds or nuts.
- Brown Sugar: For a caramelized finish, swap regular sugar in the streusel topping for brown sugar. This adds a rich, molasses-like depth to the crumble.
Making Gluten-Free or Vegan Pumpkin Muffins
- Gluten-Free Options: Replace the all-purpose flour with a gluten-free all-purpose flour blend or almond flour. Ensure your baking powder is also gluten-free to keep the muffins light and fluffy.
- Vegan Options: To make these muffins vegan, substitute eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). You can also replace the vegetable oil with coconut oil or another plant-based oil. Make sure any additional mix-ins, like chocolate chips, are also vegan-friendly.
Serving and Storing the Muffins
Serving Suggestions
Pumpkin muffins are best served warm, allowing their soft texture and rich flavors to shine. Enjoy them fresh from the oven or gently reheated with a pat of butter to melt into each bite. Pair them with a cup of coffee, tea, or hot cocoa for a cozy, satisfying treat. Mini muffins are perfect for gatherings, as they are easy to serve and portion. Arrange them on a platter for breakfast buffets, brunches, or holiday parties, where guests can enjoy a small, delicious bite.
How to Store Leftover Muffins
To store leftover muffins, keep them in an airtight container at room temperature for 2-3 days. For longer storage, place them in a freezer-safe bag and freeze for up to 3 months. To reheat, microwave a muffin for 10-15 seconds, or warm them in the oven at 350°F for 5-10 minutes to regain their moisture and freshness without drying out.
Nutritional Information and Health Benefits of Pumpkin
Nutritional Benefits of Pumpkin
Pumpkin is a nutrient-dense food, rich in fiber and loaded with essential vitamins and antioxidants. It’s particularly high in Vitamin A, which supports eye health and immune function. Additionally, pumpkin contains Vitamins C and E, which contribute to skin health and protect the body from oxidative stress. The antioxidants found in pumpkin, such as beta-carotene, also have anti-inflammatory properties. Pumpkin puree, the key ingredient in these muffins, adds a boost of nutrition without significantly increasing the calorie count, making it a wholesome base for baked goods.
Ways to Make the Muffins Healthier
There are several ways to make these pumpkin muffins even healthier:
- Natural Sweeteners: Replace half of the sugar with natural sweeteners like honey or maple syrup to reduce refined sugar while adding subtle flavor depth.
- Whole Wheat or Oat Flour: Swap all-purpose flour for whole wheat or oat flour to increase the fiber content, which supports digestion and helps you feel fuller longer.
- Applesauce as a Substitute for Oil: Use unsweetened applesauce in place of some or all of the vegetable oil to cut back on fat while maintaining moisture in the muffins.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin can be used in place of canned puree, but it requires some preparation. To make fresh pumpkin puree, choose a small sugar or pie pumpkin (about 2-3 pounds). Cut the pumpkin in half, scoop out the seeds, and roast the halves at 350°F for 45-50 minutes until soft. Once cooled, scoop out the flesh and puree it in a food processor until smooth. Drain any excess water through a cheesecloth to achieve the consistency of canned pumpkin.
How do I know when the muffins are done?
To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, the muffins are done. Alternatively, lightly press the top of the muffin—if it springs back without leaving an indentation, it’s ready.
Can I freeze the muffins?
Yes, pumpkin muffins freeze well. To freeze, let them cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen muffins to an airtight container or freezer bag for up to 3 months. To thaw, leave them at room temperature for a few hours or reheat them in the microwave for 15-20 seconds.
What can I substitute for pumpkin pie spice?
If you don’t have pumpkin pie spice, you can make your own blend using common spices: 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground ginger, and ⅛ teaspoon ground cloves.
Can I make these muffins vegan?
Yes, you can make these muffins vegan by using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and substituting plant-based milk or butter alternatives like coconut oil or vegan margarine for the oil and butter.
Conclusion and Final Thoughts
This recipe for Libby’s Pumpkin Muffins is not only simple but also versatile, making it ideal for both beginner bakers and experienced ones. With easy-to-follow steps and basic ingredients, you can quickly whip up a batch of moist, flavorful muffins that everyone will love. The combination of pumpkin puree, warm spices, and a crumbly streusel topping creates a delicious treat that feels homemade and special.
Whether you choose to stick to the original recipe or experiment with add-ins like nuts, chocolate chips, or dried fruits, there’s plenty of room to make the muffins your own. Don’t hesitate to customize the crumble topping or try different variations to suit your taste.
We encourage you to try this recipe and share your baking experience. Whether you’re making them for a family breakfast or a holiday gathering, we’d love to hear how your pumpkin muffins turn out!
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Libbys Pumpkin Muffins
Description
These pumpkin muffins are moist, flavorful, and topped with a delicious cinnamon streusel. Made with Libby’s 100% pumpkin puree, they are perfect for fall or holiday baking, offering a soft texture with the warm flavors of pumpkin pie spice. This easy recipe is versatile, allowing you to make either regular-sized or mini muffins and customize with your favorite mix-ins like nuts, chocolate chips, or dried fruits.
Ingredients
For the Muffins:
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling), Libby’s preferred
- 2 eggs
- 2 tbsp vegetable oil
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp pumpkin pie spice
For the Muffin Crumble Topping:
- ¼ cup all-purpose flour
- ¼ cup sugar
- 1 tsp cinnamon
- ¼ cup butter, softened
- ⅓ cup chopped nuts (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a 24-well mini muffin pan or a 12-well regular muffin pan, depending on the size muffins you’re making.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
- Mix Wet Ingredients: In a separate large bowl, whisk the pumpkin puree, eggs, vegetable oil, brown sugar, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Sprinkle the dry mixture over the wet ingredients and gently fold until just combined. Be careful not to over-mix, as this can result in tough muffins.
- Fill the Muffin Pan: Spoon the batter into the prepared muffin wells, filling them about ¾ full.
- Prepare the Streusel Topping: In a small bowl, combine the flour, sugar, and cinnamon. Cut in the butter using a fork or pastry cutter until the mixture is crumbly. If using, add the chopped nuts. Sprinkle the streusel evenly over the muffin batter.
- Bake: Bake for 11 minutes for mini muffins or 18-20 minutes for regular-sized muffins. The muffins are done when the tops spring back when lightly pressed, or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm, or at room temperature with butter, if desired.
Notes
- Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Storage: Store muffins at room temperature for 2-3 days in an airtight container, or freeze them for up to 3 months.
- Customizations: Feel free to add in chocolate chips, nuts, or dried fruits to the batter. You can also customize the streusel by adding oats or using brown sugar for a richer flavor.
- Baking Mini Muffins: Keep a close eye on mini muffins, as they bake faster than regular-sized ones. Start checking for doneness around the 9-minute mark to prevent over-baking.