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Pumpkin Muffins with Spiced Pumpkin Butter

If Pumpkin Muffins with Spiced Pumpkin Butter don't get you feeling like snuggles with a warm drink on the porch, I don't know what will. You can have these Sunday mornings in about 30 minutes total - measuring and mixing takes about 10; baking time is about 20! Leftovers? (kinda unlikely) but you can freeze these by wrapping them individually in plastic wrap and then putting them in a Ziploc bag. To thaw - remove from freezer, unwrap and allow to stand at room temp at least two hours. Pop in the microwave for about 15 seconds to reward. Slather with pumpkin butter!

 

In this photo, I made the crumb topping with pecans instead of oats. Play around with your ingredients to make it your own. You can substitute or change up the spices to your liking; add in orange zest or leave the lemon zest. Please tag me on social @chefmelanieunderwood if you make these. I love to see what people make!











 

Pumpkin Muffins

Makes 12


1 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

¼ teaspoon ground cardamom

1/4 teaspoon salt

6 tablespoons unsalted butter, room temperature

1 1/3 cups packed light brown sugar

2 large eggs

1 - 15 ounce can pumpkin purée

1 teaspoon vanilla extract

Crumb topping, optional (recipe below)


Line a muffin pan with paper liners. Heat the oven to 350°F.

In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt; set aside.

Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and a large bowl.) Beat on medium speed until light and fluffy, 3 to 5 minutes.

Add the eggs one at a time, beating after each addition until well combined.

Beat in the pumpkin purée and vanilla extract until well combined.

Add the flour mixture and beat on low speed until just combined. Do not overmix.

Scoop the batter into the muffin pan by dividing the batter evenly among the muffin wells (they will be about 3/4 full).

Bake until the muffins are firm to the touch and a skewer inserted into the center comes out with crumbs, but not wet batter, about 18 to 22 minutes.

Let the muffins cool for 10 minutes before removing them from the pan. Serve warm or at room temperature.



Pumpkin Butter


1 can pumpkin puree or make your own from pumpkin “guts”

¼ cup apple cider

2 tablespoons brown sugar

2 tablespoons maple syrup

Zest of 1 lemon

1 tablespoon lemon juice

½ teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon cloves


Combine all ingredients in a small saucepan and cook over medium heat, frequently stirring, until it becomes thick, about 20 minutes.


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