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Pumpkin Butter Muffins

A perfect muffin for Fall, made with pumpkin and pumpkin butter.
Course Breakfast
Servings 12
Author Kim M


  • 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.