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