Total Time
48mins
Prep 30 mins
Cook 18 mins

This is a recipe I created to use the pumpkin butter I've had sitting around that I didn't know what to do with. The muffins turned out even better than I had hoped! They have an amazing flavor and moistness. Will make a great breakfast muffin!

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Combine all dry ingredients in a medium bowl.
  3. In a second medium bowl, mix together milk, egg, oil, and 1/2 cup pumpkin butter.
  4. Make a well in the center of your dry ingredients and pour in milk mixture. Stir together till just moistened. Batter will be slightly lumpy.
  5. Fill greased or paper lined muffin tin with half the batter-a little over a tablespoon in each cup. Then top that with a teaspoon of pumpkin butter, then spoon the rest of the batter on top of that, so that the pumpkin butter is in the center.
  6. Stir together topping ingredients and sprinkle heavily over muffins.
  7. Bake them for 15-18 minutes or until a toothpick through the center comes out clean.
  8. Allow to cool for a few minute before removing from pan and place on a wire rack to cool.
Most Helpful

4 5

I was looking for something to use up the pumpkin butter and found this. They are pretty good, although quite sweet. I will make them again though. thanks for sharing!

3 5

Easy, but not as moist as I had hoped (maybe due to the whole wheat flour?) and the flavor was slightly lacking. They also got stale really quickly--were very dry the second day. The pumpkin butter in the middle was a nice touch though.