Pumpkin Muffins are made with Libby’s pumpkin puree, vanilla sugar, cinnamon, and more for the perfect, pumpkin flavored, soft and fluffy muffin.
Looking for another fun twist with pumpkin? Check out these yummy pumpkin spice donut muffins.
Pumpkin Muffins Recipe
With all of the fancy pumpkin recipes you can have in the fall, these simple pumpkin muffins are an easy and delicious way to welcome in a new season.
These pumpkin muffins are anything but plain. They are packed with the delicious fall flavors of pumpkin and pumpkin spice and are moist, soft, and completely delicious.
These delicious muffins don’t need a special crumbled topping or a glaze because they are already delicious all on their own. Just like our banana muffins, what they lack for in toppings, they make up for in flavor. Don’t let the plain Jane looks fool you!
How many cups of Pumpkin are in a 15oz can?
This recipe calls for a 15oz. can of pumpkin so you are going to be just shy of 2 cups of pumpkin puree. A 16oz. can of pumpkin puree would give you exactly 2 cups of pumpkin, so you are going to be just shy of 2 cups by .12 cups.
If you’re making a lot of pumpkin recipes, you may decide it is worth it to purchase the larger cans of pumpkin puree that are available. If you decide to purchase the larger cans which are 29oz, make sure you measure out 2 cups and then subtract about 2 tbsp from the 2 cups to equal about 15oz for this recipe. 2 tbsps will equal .125 cups, so you should be close enough to the measurement to not sacrifice any of the flavor.
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How to Make Pumpkin Muffins
- In a medium sized bowl mix all of the wet ingredients together using a whisk. These ingredients include the pumpkin puree, eggs, vanilla extract, and vegetable oil. Set the mixture aside once everything is combined and mixed well.
- In a separate bowl, mix together all of your dry ingredients with a whisk. The dry ingredients include the flour, cinnamon, brown sugar, white granulated sugar, allspice, baking soda, and baking powder. Combine until all of the ingredients have been mixed well.
- Stir the wet ingredients into the dry ingredients and carefully fold the mixture together with a wooden spoon. Do not over mix.
- Place liners into a 12 cup muffin pan and fill them until they are 3/4 of the way full. You don’t want to overfill the cups or liners or you could have a slight cooking disaster with overflowing muffins. This recipe is pretty dense and is going to need a little extra baking time if you’ve filled them too much. It’s an easy fix to add additional time, so don’t worry if you’ve overfilled the cups a little too much.
- Bake the muffins for about 20-22 minutes. Check for doneness by inserting a toothpick into the center of a cupcake. If the toothpick comes out clean, you are all set! If the toothpick is still wet, add on increments of 1 minute and check them. You don’t want to over bake.
- Once the muffins are finished, remove the muffins from the oven and place the muffin pan on a cooling rack. Allow the muffins to cool completely either in the pan or directly on the wire rack.
- Store any remaining muffins in a covered airtight container at room temperature for no more than 2 days.
A few more muffins to try
- Pumpkin Spice Donut Muffins
- Banana Bread Muffins
- Peanut Butter Muffins
- Lemon Poppy Seed Muffins
- Double Chocolate Chip Muffins
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Pumpkin Muffins
Ingredients
- 1 3/4 cups all purpose flour
- 15 oz pumpkin puree I like Libby's
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1 tsp vanilla extract
- 2 eggs
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 1/3 cup vegetable oil
Instructions
- In a medium sized bowl mix all of the wet ingredients together using a whisk. These ingredients include the pumpkin puree, eggs, vanilla extract, and vegetable oil. Set the mixture aside once everything is combined and mixed well.
- In a separate bowl, mix together all of your dry ingredients with a whisk. The dry ingredients include the flour, cinnamon, brown sugar, white granulated sugar, allspice, baking soda, and baking powder. Combine until all of the ingredients have been mixed well.
- Stir the wet ingredients into the dry ingredients and carefully fold the mixture together with a wooden spoon. Do not over mix.
- Place liners into a 12 cup muffin pan and fill them until they are 3/4 of the way full. You don't want to overfill the cups or liners or you could have a slight cooking disaster with overflowing muffins. This recipe is pretty dense and is going to need a little extra baking time if you've filled them too much. It's an easy fix to add additional time, so don't worry if you've overfilled the cups a little too much.
- Bake the muffins for about 20-22 minutes. Check for doneness by inserting a toothpick into the center of a cupcake. If the toothpick comes out clean, you are all set! If the toothpick is still wet, add on increments of 1 minute baking time and then check them with a toothpick again. You don't want to over bake.
- Once the muffins are finished, remove the muffins from the oven and place the muffin pan on a cooling rack. Allow the muffins to cool completely either in the pan or directly on the wire rack.
Notes
- Store leftover pumpkin muffins in an airtight container at room temperature for no more than 2 days.
- Don’t fill up the cupcake liners more than 3/4 of the way full. If you do, make sure to add on a little baking time.
- If you’ve purchased a large can of pumpkin puree and are trying to get the 15oz needed for this recipe, a 15oz can of Pumpkin Puree is about 2 cups, minus two tablespoons. 2 cups – 2 tbsp = 15oz.
