Sugar and Spice Pumpkin Butter Muffins. Maybe the most perfect fall muffin! Pumpkin butter gives these muffins the most rich and sweet pumpkin-y flavour. Heavy on the pumpkin spice.
It would not be fall without a pumpkin spice recipe and here is this year's contribution - Sugar and Spice Pumpkin Butter Muffins.
I've used pumpkin butter in these muffins (rather than just plain ole' pureed pumpkin). Pumpkin butter is canned pumpkin's sweeter, creamier and richer cousin. Pumpkin butter gives these muffins an intense and rich pumpkin flavour. Like so pumpkin-y!
Then each muffin is heavily spiced inside and out! I've topped each muffin with brown sugar and pumpkin pie spice before popping them in the oven - because "it's a sugar and spice and everything nice" time of year.
As you can see, these babies disappeared faster than I could take their picture. ๐ I don't know what occasion may bring you having leftover pumpkin butter sitting around, but if you do, this is what you do with it. You may want to go out and get some.
So where do you get pumpkin butter?
I'm so glad you asked. You can sometimes find it in the specialty food section of some food markets. Trader Joes as a version that is good. Farmers markets would also be a good place to look. I've been lucky enough to be gifted a jar from time to time.
But do not fear - you can make your own. I have a recipe for pumpkin butter made in a slow cooker here using fresh pumpkin And while it takes a bit of time, it is mostly hands-off time.
Ingredients:
- ย Pumpkin Butter: You cannot substitute canned pumpkin for pumpkin butter in this recipe and get the same results. But you can make your own - see the above TIP or visit this post for a recipe to make pumpkin butter using a fresh pie pumpkin. But you can also make your own using canned pumpkin puree. This recipe from the Minimalist Baker has not let me down and is done on the stovetop in about an hour. (Note that I sub in a 796ml can for the 2 - 15oz cans, because the 796ml cans are usually all I can find - and I leave all other quantities the same and I've hadย no issue.) It is also available online it here.
- Pumpkin Pie Spice. Pumpkin pie spice is simply a mix of sweet and warm spices - cinnamon, nutmeg, ginger, etc... You can make Pumpkin Pie Spice at home too, you probably have everything you need already in your spice cabinet. Here is a very old post with the recipe I use.. here is my recipe. You can also buy it here or sometimes at a well-stocked grocery.
- Whole wheat flour and white pastry flour Whole wheat adds a little extra fibre and heartiness to these muffins. I've balanced it with white pastry flour so the muffins stay tender and soft. Feel free to use all-purpose flour for both measures of flour.
- Buttermilk. Buttermilk adds a flavour to these muffins that you just can't get without it. You can make your own buttermilk by adding a teaspoon of lemon or vinegar to a scant ยผ cup measure of milk of your choice. Plant-based milk will work
Other ingredients you will need:
- white granulated sugar
- baking soda
- baking powder
- salt
- 2 large eggs
- light tasting oil of your choice
- vanilla extract
Serving and storage
These muffins are best served warm out of the oven. They are one of my favourites for lazy weekend mornings. A coffee and a warm muffin is just heaven.
Leftovers will keep in an airtight container at room temperature for about 3 days.
These pumpkin spice muffins can also be frozen for about 3 months.
๐ Recipe
Sugar and Spice Pumpkin Butter Muffins
Ingredients
- 1 cup granulated sugar
- 1 cup whole wheat flour
- 1 cup white pastry flour
- 1 teaspoon baking soda
- ยฝ teaspoon baking powder
- ยผ teaspoon salt
- 1-ยฝ teaspoons pumpkin pie spice
- 2 large eggs
- 1 cup pumpkin butter
- โ cup avocado oil or other light tasting oil
- ยผ cup butter milk
- 1 teaspoon vanilla extract
For the topping
- ยผ cup brown sugar
- ยฝ teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350 and prepare a 12 cup muffin tin with liners.
- In a large bowl add all dry ingredients (sugar, flours, baking powder and soda, salt and pumpkin pie spice) and whisk to combine.
- In a small bowl, beat eggs until frothy, then add in pumpkin butter, oil, milk and vanilla. Mix until well combined and creamy. Gently fold wet ingredients into dry ingredients, folding until just combined.
- Divide batter between the 12 muffin cups.
- In a small bowl combine brown sugar and ยฝ teaspoon pumpkin pie spice. Generously sprinkle spiced sugar on top of each muffin. Pressing very gently into the tops. You might have a bit of the sugar mixture left over.
- Bake at 350 for 25-27 minutes or until muffins spring back when gently touched in the middle.
Comments
No Comments