I’m curious, do you find it easier to swing your feet out of bed when a cool crisp day awaits, or does it just make you want to curl up under the covers for a few more minutes? If you’re like me, then it feels like an invitation to start fresh and new with a crisp clean slate. And there’s no better way to start than with a delicious and satisfying breakfast, especially one of these 18 Sweet Fall Breakfasts! From there you can move on to enjoy the beauty of the season, complete with a classic autumn dinner, some seasonal side dishes and all wrapped up with a scrumptious fall dessert.
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.
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!
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
- 2 cups flour
- 1/2 cup brown sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup canned or fresh pumpkin
- 1/2 cup Pumpkin Butter can also use Apple Butter
- 1/4 cup + 1 Tablespoon milk
- 1 egg
- 1 Tablespoon raw sugar + 1/2 teaspoon pumpkin pie spice optional, for topping
- Preheat oven to 425 degrees F and spray a muffin tin with cooking spray (or use cupcake liners.)
- In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt and pumpkin pie spice.
- In a separate bowl, combine the pumpkin, pumpkin butter, milk and egg.
- Add the pumpkin mixture to the flour mixture, and mix until combined. Batter will be thick.
- Divide mixture evenly between 12 muffin cups.
- Top with raw sugar/spice mixture if desired.
- 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!
Recently I cooked up a batch of Slow Cooker Apple Butter. This is the easiest thing ever to do. You start with unsweetened apple sauce and add a lot of spices and some sugar. That cooks all day in the slow cooker making your house smell amazing!
The apple butter is great spread on English muffins, biscuits or toast. It’s also fantastic baked into muffins.
Here’s what you’ll need: [Read more…] about Apple Butter Muffins
I love muffins of all kinds. They are such an easy way to have a homemade baked treat. And they work just as well for breakfast and brunch as they do for snacks and even dinner.
This is a list of all the muffins I have on my site, as of this writing. Some of the photos and recipes are old. I’ve learned a lot since I started this food blog.
But even though some of the pictures aren’t very pretty, the recipes work. Many of those first attempts at food photos are the recipes I go to the most often. They’re hard working basics.
One thing you may notice is that I rarely use paper liners when I bake muffins. I prefer to grease the pans instead. It gives the muffins an exterior that contrasts with the fluffy texture of the insides. And you don’t have to mess with with peeling off the papers. [Read more…] about 20 Muffin Recipes – Savory and Sweet
If you’re in the mood to bake, but don’t want to spend a lot of time doing it, it’s hard to beat muffins. They are quick to mix up and quick to bake.
They can be served as a snack, dessert, or breakfast. You can make up a bunch and freeze them. Add them to a lunch box or eat them as you run out the door in the morning.
Muffins are just about the perfect baked good!
These Cinnamon Streusel Muffins have crumbly cinnamon curving through the middles, with more covering the tops. And even though they really don’t need anything extra added, they are wonderful warm with butter spread on them.
Here’s what you’ll need to make them. It’s all pantry ingredients that you probably have in the kitchen right now. You don’t even need the little cupcake liners. Just be sure to give your muffin pan a good coating with cooking spray. [Read more…] about Easy Cinnamon Streusel Muffins