Libby’s Pumpkin Muffins

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Okay, I’ll admit it. I’m a pumpkin person. The second fall hits, I want to infuse everything I make with pumpkin, I can’t even help myself. Every year, I bake lots of pumpkin things (as you know), but I always, always, always bake these Libby’s pumpkin muffins because they’re the best and they never let me down.

They’re sweet, and spicy, and have the most amazing soft, fluffy texture. But honestly, my favorite thing about them is their dome. These muffins always puff up and look extra luxurious. They’re really amazing.

Pumpkin muffins in a tin with a striped napkin and a knife sitting next to them.

The Magic of Libby’s Pumpkin Muffins

A Taste of Autumn

Pumpkin muffins are the quintessential autumn treat. Their warm, earthy flavor, reminiscent of pumpkin pie, is everything fall.

The combination of cinnamon, nutmeg, ginger, allspice, and cloves adds a touch of spice that perfectly complements the rich pumpkin puree. One bite, and you’re instantly transported to a cozy sweater weather kind of day.

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Moist and Tender

One of the best things about pumpkin muffins is their incredible moistness. Thanks to the pumpkin puree, these muffins stay tender and soft for days. It’s like biting into a little piece of heaven. The pumpkin acts as a natural moistening agent, making these muffins just the right amount of indulgent.


Because pumpkin muffins are so moist, they can get soggy when you store them. To minimize this, line a Ziplock back with paper towel and place the muffins inside, in a single layer.

I like to leave one corner of the bag unzipped for a little air circulation too. Then just keep them on the counter (not in the fridge) for several days.

Pumpkin muffins in a muffin tin with one tilted to the side to show detail.

A Superfood!

Plus, pumpkin itself is a nutritional powerhouse. It’s a superfood that’s loaded with vitamins, minerals, and antioxidants, making these muffins (almost) a guilt-free indulgence.

This recipe makes the perfect plain pumpkin muffin, which, don’t get me wrong – is delicious all by itself. However, if you want to, you can easily fancy them up too. Let me get your creative wheels turning here.

Pumpkin muffins sitting in a muffin tin with a knife and a striped napkin sitting next to them.

Fancying Up Libby’s Pumpkin Muffins

Cream Cheese Swirl

One way to elevate your pumpkin muffin game is by adding a cream cheese swirl. Mix together cream cheese, sugar, and a hint of vanilla extract until smooth.

Then, spoon a dollop of the mixture into the center of each muffin cup before baking. As the muffins rise and bake, the cream cheese will create a delightful, creamy surprise in the middle.

Streusel Topping

For some extra pizzazz and a delightful crunch, try adding a streusel topping. Combine butter, brown sugar, flour, and a pinch of cinnamon to create a crumbly mixture. Sprinkle it generously over the muffin batter before baking.

The result? A sweet, buttery, cinnamon-infused topping that takes your muffins from ordinary to extraordinary.

Toasted Nuts

To add a layer of complexity and a satisfying crunch, consider incorporating toasted nuts into your pumpkin muffin batter. Pecans or walnuts work exceptionally well. Just chop them finely and gently fold them into the batter.

The nuts not only enhance the texture but also provide a delightful nutty flavor that pairs perfectly with the pumpkin.

Drizzled Glaze

For an elegant finish, drizzle your pumpkin muffins with a simple glaze. Combine powdered sugar with a splash of milk and a touch of vanilla extract.

Once your muffins have cooled slightly, drizzle the glaze over the tops. The contrast of the sweet, sugary glaze against the warm, spiced muffin is a visual and taste sensation.

Are you looking for a quick bread instead? You’ve got to try this Banana Pumpkin Bread, it’s got a cinnamon swirl.

A pumpkin muffin cut in half sitting in a muffin tin with other whole muffins.

Pumpkin muffins are a seasonal delight that deserve a prominent place in your fall baking repertoire. Their warm, comforting flavors and versatility make them an autumn favorite.

And by adding a few creative touches like cream cheese swirls, streusel toppings, toasted nuts, or glazes, you can take these plain pumpkin muffins to the next level. So, roll up your sleeves my friend and get ready to savor the taste of fall with these irresistible Libby’s pumpkin muffins. Happy baking! 🍂🎃

Pumpkin muffins sitting in a muffin tin with a knife and a striped napkin sitting next to them.

Libby’s Pumpkin Muffins

By: Kristine Underwood
Indulge in the cozy flavors of autumn with these irresistible Libby's Pumpkin Muffins. This easy-to-follow recipe combines warm spices and pumpkin puree for the perfect seasonal treat. Plus, we'll show you how to elevate them with cream cheese swirls, streusel toppings, toasted nuts, and more to take them to the next level.
4.89 from 9 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Sweets & Dessert
Cuisine American
Servings 12 muffins
Calories 207 kcal


  • 2 1/4 cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1 can Libby's 100% pure pumpkin (15 ounce can)
  • 2/3 cup brown sugar
  • 1/4 cup sugar
  • 1/4 cup butter (melted)
  • 2 eggs
  • 1 tsp vanilla extract


  • Preheat oven to 425 degrees.
  • In a large bowl, whisk together the flour, baking soda, baking powder, sea salt, and spices.
    2 1/4 cup flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp sea salt, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp ginger, 1/8 tsp cloves
  • In a medium bowl, whisk together the Libby's pumpkin, brown sugar, sugar, eggs, melted butter, and vanilla extract.
    1 can Libby's 100% pure pumpkin, 2/3 cup brown sugar, 1/4 cup sugar, 1/4 cup butter, 2 eggs, 1 tsp vanilla extract
  • Add pumpkin mixture to dry ingredients and stir until fully combined.
  • Scoop batter into lined muffin tins. Fill each cup with 4 TBS of batter or nearly to the top.
  • Bake at 425 degrees for 5 minutes, then reduce heat to 350 degrees and bake 10-12 more minutes or until a toothpick inserted into the center comes out clean.
  • Let muffins cool for 5 minutes in the muffin tin, then remove and cool on a wire rack.
  • Store muffins in an airtight container for 3 days or freeze for up to 3 months.


Serving: 1 muffinCalories: 207kcalCarbohydrates: 37gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 37mgSodium: 270mgPotassium: 128mgFiber: 2gSugar: 17gVitamin A: 5674IUVitamin C: 2mgCalcium: 51mgIron: 2mg
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Recipe Rating


  1. I’m doing some fall baking today and these muffins were first up. They’re not even cool yet and I’ve eaten a whole one. Delicious, truly.5 stars

    1. Hahahaha! You sound like me; I did the same thing when I made these yesterday. I’ve since had several.

  2. These pumpkin muffins are tasty, moist and right on time for the pumpkin season. I hope to make these again this weekend!5 stars

  3. These muffins are perfectly moist and have just the right balance of sweetness. Yum!5 stars

    1. Thank you so much! That’s one of my favorite qualities too – they’re not too sweet, just enough.

  4. Loving the warm spices and fall flavors of these muffins. And they’re so easy to make!5 stars

    1. Thank you so much, Andrea. That’s exactly what I was going for! Glad to year they hit the spot.

  5. I made these muffins for breakfast today and they turned out great! They made my kitchen smell amazing too!!5 stars

    1. I’m so happy to hear it! Wooo! I love how they make the whole house smell too. Man, I love fall baking.