My 3 Monsters: Hummingbird Muffins with Libby's Pumpkin

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Hummingbird Muffins with Libby's Pumpkin

This post brought to you by Libby's.  All opinions are 100% mine.

HI guys!  Today I want to share another delicious spring-y recipe with y'all.  This one is a classic in the South.  In fact, it is one of Southern Living Magazine's all-time most requested recipes. Have you heard of Hummingbird Cake?  It is a delicious blend of bananas, pineapple, pecans and cinnamon, topped with sweet cream cheese frosting.  No one knows for sure how this classic cake got it's name -- whether it's because the cake is sweet like the nectar that hummingbirds eat or because when you serve it people hover around like hummingbirds -- but it is always a hit whenever it is served.

In this version, I have lightened it up a bit by replacing the oil in the cake witih Libby’s Pumpkin.  It doesn't change the flavor, but it it reduces the fat and calorie content, while adding fiber and vitamin A.  It also gives it a little denser, super moist muffin-like texture. Kinda' like banana bread with pineapple and cream cheese frosting . . . only better.

    HUmmingbird Muffins at /

Let's be honest, even in this lighter muffin incarnation Hummingbird Cake is still a "sometimes food", but I'll take any opportunity I can get to add a little pumpkin into my family's diet.  In the fall, pumpkin is everywhere, but it shouldn't be overlooked year-round as an ingredient in both sweet and savory recipes.  Pumpkin is a superfood, full of Vitamin A, fiber, and Beta Carotene.  As a substitute for oil, like I used it, it reduces fat and calories in recipes.  Stirring a little pumpkin into jarred and prepared sauces also reduces the sodium per serving.

Most of the things I use pumpkin for don't require a full can, but you can portion out the leftovers and store them in the freezer so you always have some on hand.

    Hummingbird Muffin recipe at /

    Hummingbird Muffins

{adapted from Southern Living Magazine}

3 cups all-purpose flour     1 teaspoon baking soda    
1 teaspoon salt    
2 cups granulated sugar    
1 teaspoon ground cinnamon    
3 large eggs, beaten    
1 cup Libby's Pumpkin    
1 & 1/2 teaspoons vanilla extract    
1 8-ounce can crushed pineapple    
1 cup chopped pecans    
 2 cups chopped bananas
    8 ounces cream cheese, softened    
    1/2 cup butter, softened    
    16 ounces powdered sugar, sifted    
    1 teaspoon vanilla extract

      Preheat oven to 350º.  Line cupcake pans with paper liners and set aside. 

      Combine flour, baking soda, salt, sugar, and cinnamon in the bowl of your mixer {or other large bowl}. Add eggs and pumpkin, stirring until dry ingredients are moistened. Stir in vanilla, pineapple, pecans, and bananas. {TIP: I bought a 20 oz. can of pineapple and used about half of it in the recipe.  If the batter seems too thick, you can add a little extra pineapple juice from the leftover half a can to thin it out a little.}

      Scoop batter into prepared pans. Bake for 25 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool before frosting.  This recipe makes about 30-36 muffins.

          HUmmingbird Muffins recipe at /

      To make the frosting:

      Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla.

      After cooling, frost cupcakes. Garnish, if desired, with dried pineapple flowers as explained on Annie's Eats or more chopped pecans.

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          Libby's photo 09a341e3-a992-48f0-aedc-b8cb5b488a8d_zpsdfc183eb.png

      Visit Libby's Pumpkin Can website where you can get more delicious recipes and share your favorite #PumpkinCan fact via Twitter, Facebook and Pinterest for a chance to win weekly prizes!

      For tons more pumpkin info and ideas visit Libby’s on Facebook, Libby’s on Twitter, and Libby’s on Pinterest.

      I’ll be linking up to some of my favorite link parties.  Come and check them out!

          Have a great day, friends!


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      1. OMG These look amazing. My mouth is watering. I would love for you to share this at my Friday T.G.I.F. Linky Party @ Have a great weekend!!

        1. Thanks! They really are super yummy.

      2. These sound delicious and are almost too pretty to eat! Love the pineapple flower on the top.
        Thanks for sharing,
        Pieced Pastimes

        1. Thanks Suzanne! The flowers are pretty easy to make and they really take them to the next level of fancy-ness.


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