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!
Pumpkin Butter Muffins
- 1 1/2 c. all-purpose flour
- 1/2 c. whole wheat or white whole wheat flour
- 1/2 c. sugar
- 3 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 egg
- 3/4 c. milk
- 1/2 c. vegetable oil
- 1/2 c. pumpkin butter
- Preheat oven to 400 degrees. Grease a 12-cup muffin tin.
- In a large bowl, combine flours, sugar, baking powder, cinnamon, and salt.
- In a smaller bowl or large measuring cup, combine egg, milk, and vegetable oil. Pour wet ingredients into dry and stir until just combined.
- Divide batter evenly between muffin cups. Dollop a bit of pumpkin butter into each and swirl into batter using a knife or toothpick.
- Bake 20 minutes or until a tester inserted in the middle of muffins comes out clean. Store in an airtight container.