PUMPKIN BUTTER MUFFINS

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Pumpkin Butter Muffins image

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!

Provided by Pastryjem

Categories     Quick Breads

Time 48m

Yield 12 muffins

Number Of Ingredients 14

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
1/2 teaspoon cinnamon
1/4 cup sugar

Steps:

  • 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.

Nutrition Facts : Calories 159.8, Fat 5.8, SaturatedFat 1.1, Cholesterol 19.8, Sodium 125.4, Carbohydrate 24.6, Fiber 1.3, Sugar 10.2, Protein 3.1

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    #60-minutes-or-less     #time-to-make     #course     #preparation     #occasion     #breads     #muffins     #comfort-food     #quick-breads     #taste-mood

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