This sponsored post is courtesy of our contributor Michelle…Libby’s canned pumpkin has been a staple in holiday baking in my family for as long as I can remember. I have the fondest memories of my Nana baking Pumpkin Pies with LIBBY’S® 100% Pure Pumpkin the day before Thanksgiving every year. Fall is the perfect time to bake goodies, but with canned goods, I don’t have to wait until fall to bake my family’s favorite recipes. Target was recently having a sale on all canned goods, and I stocked up on Libby’s canned pumpkin. One of my favorite pumpkin recipes is for Glazed Pumpkin Muffins; the kids love them for breakfast year around!
How often do you use canned foods? Did you know that the canning process locks in flavor and freshness at the peak of ripeness and nutrition – just hours after picking.
- People who eat canned foods have higher Healthy Eating Index (HEI) scores. They’re also more likely to meet or exceed their recommended daily allowance for 17 essential nutrients, and are more likely to consume the food groups highlighted in USDA’s MyPlate healthy eating guidelines.
- Much like home canning, the canning process locks in foods’ nutrients at the peak of ripeness, sealing in all that freshness, flavor and natural goodness. That means this season’s harvest is at your fingertips all year long.
Glazed Pumpkin Muffins Recipe:
This recipe makes 30 muffins – perfect for breakfast, dessert or a mid-day snack!
- 3 cups all-purpose flour
- 1 tablespoon plus 2 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 3 cups granulated sugar
- 1 can (15 ounces) Libby's 100% Pure Pumpkin
- 4 large eggs
- ½ cup melted coconut oil
- ½ cup water
- Glaze:
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- Preheat oven to 350° F. Yields approx. 30 muffins.
- Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
- Combine sugar, pumpkin, eggs, coconut oil and water in separate large mixing bowl; beat until blended.
- Add flour mixture to pumpkin mixture; stir until moistened.
- Scoop batter into paper-lined muffin cups, filling ¾ full.
- Bake for 25 to 30 minutes or until wooden pick inserted in centers comes out clean.
- Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
- Combine glaze ingredients in small bowl until smooth. Drizzle over muffins.
- Store muffins in airtight container.
Looking for more recipe ideas using canned food? Visit the Cans Get You Cooking site for recipes, videos, nutritional information and more. You’ll also find loads of delicious inspiration on the Cans Get You Cooking Facebook page, Cans Get You Cooking Twitter account, Cans Get You Cooking Pinterest boards and Cans Get You Cooking YouTube channel.
*Disclosure: I am part of the Mom It Forward Blogger Network and I received compensation for this Cans Get You Cooking post; however, all opinions expressed here are my own.
These look delicious! We LOVE pumpkin at our house – especially in baking. Thanks for sharing.
These look so mouth watering! Thanks for sharing can’t wait to try the recipe!
Thank you, Susan!