The Best Libby’s Pumpkin Muffins Recipe

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These easy Libby’s pumpkin muffins are everything you love about fall: soft, moist, and bursting with cozy pumpkin spice flavors.

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Made with classic Libby’s pumpkin puree and simple pantry staples, they come together in minutes and bake up perfectly every time. Whether you need a quick breakfast, a make-ahead snack, or a crowd-pleasing holiday treat, these foolproof muffins are the best kind of easy, seasonal baking.

• Prep time: 10 minutes
• Bake time: 25 – 30 minutes
• Cool time: 5 minutes
• Servings: 12 to 18 – depending on the size of the muffin pan
• Prep level: Beginner +

Ingredient Notes

• Libby’s 100% pure pumpkin: This gives the muffins rich flavor and super-moist texture. NOT pumpkin pie filling.
• Melted butter: Creates a tender, fluffy pumpkin muffin. You can use unsalted butter, vegetable oil, or ghee with great results. If you’d like, you can replace some of the butter with applesauce, though butter gives them the best flavor.
• Granulated & brown sugar: Adds sweetness and keeps the muffins soft. Brown sugar adds warm molasses notes.
• Room temperature eggs: Help the muffins rise and bind everything together.
• Pure vanilla extract: A small amount rounds out the warm flavors and adds depth.
• All-purpose flour: Spoon and level for the best, light crumb. You can also use an all-purpose gluten-free baking flour.
• Pumpkin pie spice: A warm blend of cinnamon, nutmeg, ginger, and cloves that pairs deliciously with pumpkin. You can use homemade or store-bought. 
• Optional: I like to add a little more warmth by using a small amount of extra ground ginger and cinnamon.

Step-by-Step Instructions

• Prep the muffin pan(s) with paper liners or grease them lightly with nonstick spray, and set aside.
• In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, ginger, baking powder, and salt until well combined.

• In a large bowl, mix the pumpkin purée, melted butter, and both sugars until the sugars are dissolved and the pumpkin mixture is well combined.

• Next, add the vanilla and lightly beaten eggs until smooth.

• Pour the dry mixture (one half at a time) into the pumpkin mixture and stir until just combined. Fold in any optional add-ins like chocolate chips or nuts.

Scoop batter into the prepared muffin cups and smooth out the top.

Bake in a preheated oven until the muffins are set in the center and a toothpick comes out clean. If the muffins spring back slightly when lightly pressed, they are also likely done. 

• Let the muffins cool in the pan for a few minutes, then transfer them to a wire cooling rack before enjoying!

See the recipe card below for complete measurements and baking time.

Laura Belle’s Tips

1. Don’t overmix the batter – Stir just until the flour mixture is incorporated. This keeps the muffins soft and fluffy.
2. Use pure pumpkin purée – Make sure you use 100% pumpkin, not pie filling, for the right texture and best pumpkin flavor.
3. Spoon and level your flour – Too much flour can make muffins dense. Lightly spoon it into the measuring cup and level off the top.
4. Fill muffin cups evenly – This helps them bake and rise at the same rate for perfectly shaped tops.
5. Check doneness early – Every oven is different. Start checking with a toothpick a couple of minutes before the suggested bake time.

​Storing

Room temperature – Store completely cooled muffins in an airtight container for 2-3 days. Add a paper towel underneath the muffins to absorb extra moisture and keep the tops from getting sticky. Refrigerating is not recommended; chilling can dry them out.

Freezer​ – Freeze individually wrapped muffins in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave for 10-15 seconds.

What to Serve with Pumpkin Muffins

• Warm beverages​ – Pair with hot coffee, tea, or spiced apple cider.
• Fresh fruit – Sliced apples, pears, berries, or a simple fruit salad.
• Yogurt or parfaits – Serve alongside vanilla or Greek yogurt with granola.
• Egg dishes​ – Scrambled eggs, an easy veggie frittata, or baked egg cups make a complete brunch.
• Savory sides – Crisp bacon, turkey sausage, or breakfast potatoes contrast nicely with sweet muffins.

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Yield: 12 to 18 muffins

The Best Libby's Pumpkin Muffins Recipe

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These easy Libby's pumpkin muffins are everything you love about fall: soft, moist, and bursting with cozy pumpkin spice flavors.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

• 1 can of Libby’s pumpkin purée – 15 ounces
• 1/2 cup melted butter – salted
• 3/4 cup light brown sugar – packed
• 3/4 cup white sugar
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1 + 3/4 cups flour
• 2 teaspoons pumpkin pie spice
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1.5 tsp baking powder
• 1/2 tsp salt
• Nonstick cooking spray or muffin liners

Instructions

1. Preheat the oven to 350°F.
2. Line the muffin pan(s) with paper liners or grease them lightly with cooking spray, and set aside.
3. In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, ginger, baking powder, and salt until well combined.
4. In a separate large mixing bowl, mix the pumpkin purée, melted butter, and both sugars until the sugars are dissolved and the pumpkin mixture is well combined. Then add the vanilla and lightly beaten eggs until smooth.
5. Pour the dry ingredients (one half at a time) into the wet ingredients and stir until just combined. Fold in any optional add-ins like chocolate chips or nuts.
6. Scoop batter into the prepared muffin cups and smooth out the top. Use an ice cream scoop or a 1/4 measuring cup to divide the muffing batter equally.
7. Bake 20-25 minutes or until the muffins are set in the center and a toothpick comes out clean. 
8. Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Notes

Helpful Tools and Equipment:

• Large bowl
• Medium bowl
• Measuring cups and spoons
• Whisk
• Muffin pans
• Muffin liners – optional
• Rubber spatula
• Cooling rack

Tips:

• Don't overmix the batter 
• Use 100% pure pumpkin purée 
• Spoon and level your flour 
• Fill muffin cups evenly 
• Check doneness early 

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 170Total Fat: 6gSaturated Fat: 4gUnsaturated Fat: 2gCholesterol: 36mgSodium: 165mgCarbohydrates: 28gFiber: 1gSugar: 21gProtein: 2g

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