STREAMING NOW: The Layover

Pumpkin Butter Muffins

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!”
READY IN:
48mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Combine all dry ingredients in a medium bowl.
  3. In a second medium bowl, mix together milk, egg, oil, and 1/2 cup pumpkin butter.
  4. 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.
  5. 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.
  6. Stir together topping ingredients and sprinkle heavily over muffins.
  7. Bake them for 15-18 minutes or until a toothpick through the center comes out clean.
  8. Allow to cool for a few minute before removing from pan and place on a wire rack to cool.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: