Pumpkin Butter Muffins

These Pumpkin Butter Muffins from Kim look amazing!  

As much as I love pumpkin spice everything, this is my first pumpkin recipe this Fall! (But don’t get me wrong, I’ve had plenty of pumpkin: pumpkin Greek yogurt, pumpkin cereal, pumpkin bagels, pumpkin cream cheese…well, you get the picture!) I also picked up a jar of Pumpkin Butter on my last trip to Trader Joe’s. When I saw Tiffany’s recent post for Apple Butter Muffins, I knew my Pumpkin Butter had a higher purpose.

Pumpkin Muffins EAH

I incorporated some real pumpkin into the muffins too. Because pumpkin is a vegetable, therefore making my muffins *healthy*. That’s my logic and I’m sticking to it!

pumpkin muffins 2 EAH

Shockingly, my super picky 7 year old loved them! I really thought once he heard they were pumpkin, he wouldn’t eat them. He ate 3! A little extra pumpkin butter smeared on these warm, heavenly scented muffins didn’t hurt either.

Pumpkin Butter Muffins

Serves: 12

A perfect muffin for Fall, made with pumpkin and pumpkin butter.
  • 2 cups flour
  • ½ cup brown sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • ½ cup canned or fresh pumpkin
  • ½ cup Pumpkin Butter (can also use Apple Butter)
  • ¼ cup + 1 Tablespoon milk
  • 1 egg
  • 1 Tablespoon raw sugar + ½ teaspoon pumpkin pie spice (optional, for topping)
  1. Preheat oven to 425 degrees F and spray a muffin tin with cooking spray (or use cupcake liners.)
  2. In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt and pumpkin pie spice.
  3. In a separate bowl, combine the pumpkin, pumpkin butter, milk and egg.
  4. Add the pumpkin mixture to the flour mixture, and mix until combined. Batter will be thick.
  5. Divide mixture evenly between 12 muffin cups.
  6. Top with raw sugar/spice mixture if desired.
  7. Bake for 15 minutes.

If you are having a pumpkin craving and do not have any pumpkin (or apple) butter, here’s another pumpkin muffin recipe you might enjoy!

Kim M. is a contributing writer for Eat at Home, as well as the mom behind the mayhem at Makin’ it Mo’Betta. There you will find kid-friendly recipes, quick and easy meals, and an embarrassing number of desserts!

Caramel Pumpkin Cake

Every once in a while, I make something that bumps to the top of my list of posts.  This is one of those recipes.

The cake is the same recipe I use for Pumpkin Sheet Cake with Cream Cheese Frosting, but baked in a 9×13 pan so it’s thicker.   While it’s still hot from the oven, poke it full of holes and pour warm caramel sauce over the top.

The caramel soaks into the cake, infusing one perfect fall flavor with another.  Amazing!

Here’s what you’ll need: [Read more…]

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