Spiced Pumpkin Butter Muffins

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/22/22
Pumpkin Butter Muffins
Photo: Diana Rattray
Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 15 to 18 servings
Nutrition Facts (per serving)
185 Calories
11g Fat
20g Carbs
3g Protein
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Nutrition Facts
Servings: 15 to 18
Amount per serving
Calories 185
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 8%
Cholesterol 51mg 17%
Sodium 184mg 8%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 5%
Protein 3g
Calcium 44mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(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. 

Ingredients

  • 1 cup of 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.

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