Pumpkin Butter Muffins

Fall may not technically start until tomorrow, but I’m calling it. My fall decorations are going up and I am ready to go Full Throttle Pumpkin. Are you?

I must say, however, that this year I am learning from previous pumpkin mistakes. Last fall, I made numerous batches of pumpkin butter and sold it to friends, family, and my husband’s co-workers. Major pumpkin love! When I circled back to see if anyone wanted to purchase a second round, though, the response was almost always the same: “We love it, but we haven’t used it up yet.”

That’s where these Pumpkin Butter Muffins come in. As far as I know, pumpkin butter is a beloved seasonal treat, but most people don’t eat enough toast to use up a whole jar of it as a spread. That means it’s time to get a little creative, because the last thing you want is for this pumpkin-y deliciousness to go to waste.

Swirling creamy pumpkin butter into tender muffins is a great way to use that extra bit of it hanging around in your fridge–and makes for a colorful breakfast that screams autumnal goodness. And hey, who’s to stop you from slathering more pumpkin butter on top of these after they come out of the oven? Not I!

 


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Pumpkin Butter Muffins
Who's ready for fall? These pumpkin butter muffins are a great way to use everyone's favorite seasonal spread!
Course breakfast
Servings
muffins
Ingredients
Course breakfast
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Grease a 12-cup muffin tin.
  2. In a large bowl, combine flours, sugar, baking powder, cinnamon, and salt.
  3. In a smaller bowl or large measuring cup, combine egg, milk, and vegetable oil. Pour wet ingredients into dry and stir until just combined.
  4. Divide batter evenly between muffin cups. Dollop a bit of pumpkin butter into each and swirl into batter using a knife or toothpick.
  5. Bake 20 minutes or until a tester inserted in the middle of muffins comes out clean. Store in an airtight container.
Recipe Notes

A Love Letter to Food Original Recipe.

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Streusel-Topped Blueberry Custard Pie

Did you know that you can still actually enter pies to be judged at the state fair? There are many things I do not wish to be judged on (my fashion sense, the way I drive when my kids are late to school, the fine lines creeping across my face, to name a few), but if you must judge me, by all means, judge me by my pies.

This pie, specifically. I’m seriously considering entering this Streusel-Topped Blueberry Custard Pie in the upcoming Arizona State Fair Culinary Arts Exhibition in October. It may just be me and a bunch of old ladies from far-flung regions of this great state–places with goofy names like Tuba City and Why–people who still think of the state fair as an opportunity to display their skills instead of an opportunity to see Snoop Dogg in concert and eat fried Twinkies. But I’d kind of like the chance to showcase this gem of a pie, because it is deeeeelish.

Admittedly, “Streusel-Topped Blueberry Custard Pie” is a bit of a mouthful–literally and figuratively–and initially, sounds like a rather odd combination of flavors and concepts:

Streusel? On top of blueberry pie? Which is a custard?

But don’t let that deter you.

This is one special pie. Its mix of creamy blueberry custard with sweet, crunchy streusel is truly unique and has been a crowd-pleaser for its originality every time I’ve served it. If you’ve ever seen the movie Amélie, you may remember the title character’s delight at cracking the crust of a crime brûlée with a spoon to access the smooth custard underneath.

This pie offers a similar tactile pleasure, as its crunchy layer of streusel topping gives way to velvety custard beneath. And I think you’ll be pleasantly surprised by the way the cinnamony top complements the blueberry filling.

So what do you think? State fair-worthy? What pie would you enter in your state fair?

Nutrition Facts
Servings: 9
Per Serving % Daily Value*
Calories 276
Total Fat 12g 15%
Saturated Fat 4.5g 22%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 204mg 9%
Potassium 91mg 2%
Total Carb 39.9g 13%
Dietary Fiber 1.9g 7%
Sugars 24.8g
Protein 3.5g
Vitamin A 5% · Vitamin C 11%
Calcium 2% · Iron 8%
*Based on a 2,000 calorie diet
Recipe analyzed by 
Print Recipe
Streusel-Topped Blueberry Custard Pie
A crunchy layer of streusel gives way to velvety blueberry custard underneath in this truly unique pie.
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
For the crust and filling:
For the streusel topping:
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
For the crust and filling:
For the streusel topping:
Instructions
  1. Preheat oven to 400 degrees. Roll pie crust to a diameter of 10 inches and place in the bottom of a 10-inch pie plate.
  2. In a medium bowl, combine sour cream, egg, sugar, vanilla, 2 Tbsp. flour, and salt. Fold in blueberries. Pour the mixture into the pie crust. Bake 25 minutes. (You may want to cover the edges with foil or a crust shield to prevent excessive browning.)
  3. In the meantime, prepare streusel: in a small bowl, combine brown sugar and flour, then work the butter in with a fork or your fingers. Stir in pecans.
  4. After 25 minutes of baking, sprinkle streusel over the top of the blueberry filling. Return to oven and bake an additional 15-20 minutes until the filling is no longer jiggly and the topping is nicely browned. Cool 30 minutes before serving, or serve chilled.
Recipe Notes
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