Pumpkin Spice Muffins

Pumpkin Spice MuffinsA couple months ago I came across countless stories and tweets about a pumpkin shortage and I immediately grew worried. Libby’s canned pumpkin was selling for $30 a can on eBay and it got to the point where only six cans of Libby’s pumpkin were available just a few short months ago.

While I was grocery shopping with my husband a couple weeks ago, as usual I was perusing the baking aisle selecting different odds and ends to add to my baking pantry…and that’s when I came across cans of pumpkin. I froze. I couldn’t believe that I actually found canned pumpkin. Did I really defeat the odds? I looked at my husband and he saw the crazed look in my eye. Without an ounce of hesitation, he told me to grab them immediately. I quickly stockpiled can after can and couldn’t wait to get home to start baking with them.

At the time, I only grabbed six cans and have made a few items so far. The first treat was Pumpkin Bars with Cream Cheese Frosting. The next item I made were these Pumpkin Spice Muffins. I can’t wait to use the remaining four cans for a pumpkin spice roll, pumpkin pie, pumpkin bread and another batch of the pumpkin bars (my husband is begging for more…yes, they are that good). When it comes to pumpkin, the possibilities are endless.

Pumpkin Spice Muffins


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons pumpkin spice
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup packed light brown sugar
  • 1 can (15 ounces) canned pumpkin
  • 1/3 cup buttermilk
  • 1/3 cup canola oil
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 tablespoons sugar
  • 2 tablespoons ground cinnamon


  1. Preheat oven to 400 degrees. Grease a muffin tin with cooking spray or butter.
  2. Combine flour, pumpkin pie spice, baking soda, ginger and salt in a medium bowl.
  3. Mix together brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract and eggs.
  4. Add sugar mixture to flour mixture and stir until just combined.
  5. Pour batter into muffin cups filling the cups 3/4 full (makes approximately 18 muffins).
  6. Mix together the sugar and cinnamon; sprinkle over the batter.
  7. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
  8. Remove muffins from muffin tin immediately and serve warm.

What is your favorite treat that is made with Libby’s Pumpkin?

    Join the List


    1. I did the exact same as you. First my grocery story only had super expensive cans of organic pumpkin. I bought them anyway. Then last week, they finally had regular old Libby's again. I bought more. James wants to know what the heck I'm going to do with all this pumpkin. I think I'll start here.

    2. I second Amber's comment – I did the exact same thing, haha! My hubby doesn't like pumpkin, so I'm trying to figure out who to give away all these pumpkin goodies to so that I don't eat them all myself. :-)

    3. Hi Jen! I just found your blog and can't stop reading… everything looks phenomenal. I made some pumpkin muffins a few weeks ago and just might have to give these a try too!

    4. I am very happy to read your articles it’s very useful for me,and I am completely satisfied with your website.All comments and articles are very useful and very good.
      Your blog is very attention-grabbing. I am loving all of the in turn you are sharing with each one!…

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Latest from Instagram

    This error message is only visible to WordPress admins

    Error: No feed found.

    Please go to the Instagram Feed settings page to create a feed.

    Copyright © 2024 · Theme by 17th Avenue