Ingredients for Pumpkin Butter Muffins
- All Purpose Flour
- Whole Wheat Flour
- 2 tablespoons brown sugar (for topping)
- 1 teaspoon baking powder
- Cinnamon
- ¼ teaspoon salt
- Nutmeg
- ¼ teaspoon ground cloves
- 1 cup milk
- 1 large egg
- Vegetable Oil
- ¾ cup pumpkin butter (½ cup in batter, ¼ cup as topping)
- ¾ cup granulated sugar
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How to Make Pumpkin Butter Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and a pinch of salt.
- In a separate medium bowl, whisk together the wet ingredients: 1 cup milk, 1 large egg, ¼ cup vegetable oil, and ½ cup pumpkin butter.
- Create a well in the center of the dry ingredients and gradually pour in the wet ingredients. Gently stir until just combined; the batter will be slightly lumpy.
- Fill each muffin cup about halfway with batter (approximately 1 tablespoon).
- Top each muffin with ½ teaspoon of pumpkin butter.
- Spoon the remaining batter over the pumpkin butter, ensuring it’s mostly covered.
- In a small bowl, combine 2 tablespoons brown sugar and ½ teaspoon cinnamon.
- Sprinkle the brown sugar mixture generously over the muffins.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
40g
Fat
5g
Carbs
8g
