Spiced Pumpkin Butter Muffins Recipe

Pumpkin Butter Muffins
Photo: Diana Rattray
  • 60 mins
  • Prep: 30 mins,
  • Cook: 30 mins
  • Yield: 15-18 Muffins (15-18 servings)
Ratings

Pumpkin butter and pecans make an extra-special muffin, perfect for fall and winter brunches and holiday parties. 

What You'll Need

  • 1 cup sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 teaspoons cinnamon (divided)
  • 2 large eggs
  • 1 cup pumpkin butter (about 12 ounces)
  • 1/3 cup canola oil
  • 4 tablespoons milk (or half-and-half)
  • 1 teaspoon vanilla extract
  • 1 cup pecans (chopped and divided use)
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon

How to Make It

  1. Grease and flour muffin pans or line with muffin/cupcake papers. Heat oven to 325°.
  2. In a large bowl, combine the sugar, flour, soda, baking powder, salt, nutmeg, and 1 1/2 teaspoons of the cinnamon.
  3. In a small bowl, whisk together the eggs, pumpkin butter, canola oil, milk or half-and-half, and vanilla. Add to the dry ingredients, stirring until well blended. Stir in 3/4 cup of the chopped pecans.
  4. Fill muffin cups about 2/3 full. Combine the remaining 1/4 cup of pecans with the remaining 1/2 teaspoon cinnamon and 1/4 cup brown sugar. Sprinkle a little over each muffin. 
  1. Bake for about 30 minutes, until muffins spring back when lightly touched with a finger.

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