Pumpkin Butter Muffins
Sweet, spiced, and irresistibly moist, these Pumpkin Butter Muffins are the ultimate autumn treat! Infused with rich pumpkin puree and the velvety sweetness of pumpkin butter, every bite delivers a warm, cozy flavor that’s perfect for the season. A harmonious blend of cinnamon and nutmeg enhances their aromatic profile, while a sprinkle of cinnamon sugar on top creates a delightful crunchy finish. Easy to whip up in just 15 minutes of prep time, these muffins are perfect for breakfast, a snack, or a dessert. Whether enjoyed warm from the oven or at room temperature, they’re sure to become a fall favorite for your family. Packed with pumpkin goodness and a hint of nostalgia, these muffins are a must-try for pumpkin lovers everywhere!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Nutmeg
- 1 cup Pumpkin puree
- 0.5 cup Pumpkin butter
- 0.5 cup Vegetable oil
- 0.25 cup Milk
- 1 teaspoon Vanilla extract
- 2 Eggs
- 2 tablespoons Cinnamon sugar (for topping)
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or spray with non-stick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground cinnamon, and nutmeg until well combined.
In a separate medium-sized bowl, whisk together the pumpkin puree, pumpkin butter, vegetable oil, milk, vanilla extract, and eggs until smooth and creamy.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix; the batter should be thick and slightly lumpy.
Using a spoon or ice cream scoop, distribute the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Sprinkle the tops of each muffin generously with cinnamon sugar for a sweet, crunchy topping.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy these muffins as a breakfast treat, snack, or dessert!
Nutrition Facts
Calories |
3298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3113 mg | 135% | |
| Total Carbohydrate | 517.9 g | 188% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 303.0 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 399 mg | 31% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1412 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
