Pumpkin Butter Muffins
- Reviews 2
Ready In: 48 mins
Yields: 12 muffins
Ingredients
- 1 cup all-purpose flour
- 3⁄4 cup whole wheat flour
- 1⁄3 cup brown sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ground cloves
- 3⁄4 cup milk (I used 1%)
- 1 large egg, slightly beaten
- 1⁄4 cup vegetable oil
- 1 cup pumpkin butter
Topping
- 1⁄2 teaspoon cinnamon
- 1⁄4 cup sugar
Directions
- Preheat oven to 400°F.
- Combine all dry ingredients in a medium bowl.
- In a second medium bowl, mix together milk, egg, oil, and 1/2 cup pumpkin butter.
- 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.
- 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.
- Stir together topping ingredients and sprinkle heavily over muffins.
- Bake them for 15-18 minutes or until a toothpick through the center comes out clean.
- Allow to cool for a few minute before removing from pan and place on a wire rack to cool.
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