Pumpkin Butter Cinnamon Muffins
Savor the rich flavors of fall with these Pumpkin Butter Cinnamon Muffins. Infused with aromatic spices and the deep sweetness of pumpkin butter, each muffin boasts a delightful cinnamon swirl that enhances its moist, fluffy texture. Perfect for breakfast or an afternoon treat, these muffins are a cozy indulgence any time of year.
ingredients
- 1 cup pumpkin butter
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped pecans (optional)
- 1 tablespoon cinnamon sugar (for topping)
steps
- 1.
Preheat your oven to 350°F and line a muffin tin with paper liners.
- 2.
In a large bowl, whisk together pumpkin butter, granulated sugar, brown sugar, and vegetable oil until smooth.
- 3.
Add the eggs one at a time, mixing well after each addition.
- 4.
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- 5.
Gradually fold the dry ingredients into the wet mixture until just combined.
- 6.
If using, fold in the chopped pecans.
- 7.
Fill each muffin cup about halfway with batter.
- 8.
Sprinkle a layer of cinnamon sugar on top, then add more batter to fill each cup about three-quarters full, topping with additional cinnamon sugar.
- 9.
Use a knife or toothpick to gently swirl the layers for a marbled effect.
- 10.
Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- 11.
Allow the muffins to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
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