Spiced Pumpkin Butter Muffins Recipe

Pumpkin Butter Muffins
Photo: Diana Rattray
  • Total: 60 mins
  • Prep: 30 mins
  • Cook: 30 mins
  • Yield: 15-18 Muffins (15-18 servings)
Nutritional Guidelines (per serving)
185 Calories
11g Fat
20g Carbs
3g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pumpkin butter and pecans make an extra-special muffin, perfect for fall and winter brunches and holiday parties. 


  • 1 cup sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 teaspoons cinnamon (divided)
  • 2 large eggs
  • 1 cup pumpkin butter (about 12 ounces)
  • 1/3 cup canola oil
  • 4 tablespoons milk (or half-and-half)
  • 1 teaspoon vanilla extract
  • 1 cup pecans (chopped and divided use)
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon

Steps to Make It

  1. Grease and flour muffin pans or line with muffin/cupcake papers. Heat oven to 325°.

  2. In a large bowl, combine the sugar, flour, soda, baking powder, salt, nutmeg, and 1 1/2 teaspoons of the cinnamon.

  3. In a small bowl, whisk together the eggs, pumpkin butter, canola oil, milk or half-and-half, and vanilla. Add to the dry ingredients, stirring until well blended. Stir in 3/4 cup of the chopped pecans.

  4. Fill muffin cups about 2/3 full. Combine the remaining 1/4 cup of pecans with the remaining 1/2 teaspoon cinnamon and 1/4 cup brown sugar. Sprinkle a little over each muffin. 

  5. Bake for about 30 minutes, until muffins spring back when lightly touched with a finger.

More Recipes