Pumpkin Butter Muffins

"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!"
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Ready In:
12 muffins




  • 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.

Questions & Replies

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  1. Mrs. Moon
    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!
  2. Limechiffon
    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.


Stay-at-home mom of 2 little boys. Love it! I bake way too much, and love to try new recipes. My favorite cookbooks are Better Homes and Gardens cook book and my Cookie Bible! I am famous for my pies-they look awesome and taste just as good as they look! I learned from the best-my mom!
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