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Pumpkin muffins in a muffin tin with a striped napkin and a knife next to them.
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4.91 from 10 votes

Libby's Pumpkin Muffins

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 207kcal
Author Kristine Underwood

Ingredients

  • 2 1/4 cup flour (all-purpose, spooned and leveled)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1 can Libby's 100% pure pumpkin (15 ounce can)
  • 2/3 cup brown sugar (light or brown, packed)
  • 1/4 cup sugar
  • 1/4 cup unsalted butter (melted and slightly cooled)
  • 2 eggs
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 425 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together the flour, baking soda, baking powder, sea salt, and spices. Set aside.
  • In another smaller bowl, whisk together the Libby's pumpkin, brown sugar, sugar, eggs, melted butter, and vanilla extract until smooth and combined.
  • Add the wet ingredients to the dry ingredients and mix gently with a wooden spoon or rubber spatula, until just combined, but try not to overmix the batter.
  • Using a 4 TBS cookie scoop, scoop batter into lined muffin tins. Fill each cup nearly to the top and evenly between the 12 cups.
  • Bake the muffins at 425 degrees for 5 minutes, then reduce the heat to 350 degrees and bake 10-12 more minutes or until a toothpick inserted into the center comes out clean. The muffins will puff up and crack open on top.
  • Let the muffins cool for 5-10 minutes in the muffin tin, then transfer them to a wire rack to cool completely.
  • Store muffins in an airtight container for 3 days or freeze for up to 3 months.
Notes
  • That initial high heat is what creates a gorgeous domed muffin top, so make sure not to skip it.
  • Measure flour correctly (spoon and level) for light, fluffy muffins. Too much flour will make the muffins stiff.
  • If you want to make your own pumpkin pie spice blend instead, here’s a good recipe to use. You’ll want to use about 2 1/2 teaspoons of pumpkin pie spice for this recipe.
Nutrition
Serving: 1 muffin | Calories: 207kcal | Carbohydrates: 37g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 240mg | Potassium: 129mg | Fiber: 2g | Sugar: 17g | Vitamin A: 5674IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg