Pumpkin Butter Muffins Recipe

Name: Pumpkin Butter Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup White Flour; 1/2 cups Whole Wheat Flour; 1/3 cups Granulated Sugar; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/8 teaspoons Salt; 1/2 whole Very Ripe Banana, Mashed; 5 Tablespoons Pumpkin Butter; 1/4 cups Canned Pumpkin; 1/8 teaspoons Ground Nutmeg; 2 whole Eggs; 1 teaspoon Pure Vanilla Extract; 1/2 cups Skim Milk; 1 Tablespoon Salted Butter, Melted; 1/4 cups Cinnamon Sugar

Servings: persons

1 cup White Flour
1/2 cups Whole Wheat Flour
1/3 cups Granulated Sugar
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/8 teaspoons Salt
1/2 whole Very Ripe Banana, Mashed
5 Tablespoons Pumpkin Butter
1/4 cups Canned Pumpkin
1/8 teaspoons Ground Nutmeg
2 whole Eggs
1 teaspoon Pure Vanilla Extract
1/2 cups Skim Milk
1 Tablespoon Salted Butter, Melted
1/4 cups Cinnamon Sugar

1
Preheat oven to 375u00b0F.
2
In a mixing bowl, combine flours, sugar (or sugar substitute), baking powder, baking soda, and salt.
3
In another mixing bowl, combine mashed banana, pumpkin butter, canned pumpkin, nutmeg, eggs, vanilla, and milk. Mix to combine well.
4
Add dry mixture to wet, a little at a time, stirring until combined.
5
Spray muffin pan well with nonstick spray. Pour batter into mufifn wells (I fill mine up to the rim for plump, full muffins.)
6
Bake 15 minutes (all ovens vary) then take them out of the oven to sit in the pan for 1 minute.
7
Gently pop muffins out on to a paper plate. Gently baste the tops with melted butter and then sprinkle on cinnamon sugar. (I hold the muffin plate over the sink while sprinkling.) Serve.
8
Store in the fridge because of the banana and pumpkin butter. They taste great once you take them out and let them come to room temperature, or you can warm them up in the microwave. They also freeze and thaw beautifully.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup White Flour, 1/2 cups Whole Wheat Flour, 1/3 cups Granulated Sugar, 2 teaspoons Baking Powder, and more.

Yes, Pumpkin Butter Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Butter Muffins

How did you like this recipe?

Frequently Asked Questions