Pumpkin ButterPhoto Sep 21, 12 50 38 PMPumpkin Muffs and Pumpkin ButterYou’ve already heard me unapologetically gush over all things fall and all things pumpkin. So, you probably are like, “Sweet, she said her peace. Pumpkin happened, and now we’re moving on.”


In typical can’t stop won’t stop, sorry not sorry fashion, I’m hitting you again with not only one, but two more pumpkin recipes!

Pumpkin on pumpkin. Double dose of pumpkin. Why fight it? Its just better that way.

Plus – I needed to give you a breakfast to go along with your pumpkin spiced coffee ;) (Triple pumpkining? I’m done.)

And what a breakfast it is! These muffins are absolutely delightful. They are extremely soft and moist, yet dense in the way only a great muffin should be. They are also sweet but not cupcake-sweet, which makes them the perfect vehicle for this incredibly smooth, delicately spicy pumpkin butter!

Can we talk about this “butter” sitch for a sec? It boggles my mind that pumpkin and apple spreads are called butter? Why not pumpkin jelly or jam or…just spread? Determined to get to the bottom of this, I attempted to ask google. But, no such luck! And if google doesn’t know…

Good thing taking that first bite of this fantastic pumpkin duo will make you forget about any butter-like dilemmas you may be having.
Pumpkin Butter


makes 12 muffins

1 3/4 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon pumpkin pie spice

1/2 cup brown sugar

2 large eggs

1 cup pumpkin puree

1/2 cup vegetable oil

1/3 cup milk (I used vanilla almond milk, however cow’s milk will work perfectly too.)

1 teaspoon vanilla

Preheat the oven to 350. Line a 12 cup muffin tin with muffin liners.

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.

In another large bowl, beat together sugar and eggs. Then stir in pumpkin puree, oil, milk, and vanilla.

Next, slowly fold the flour mixture into the pumpkin mixture until just combined.

Pour batter evenly into lined muffin tins, filling each cup 3/4 of the way full. Bake for 15-18 minutes. Cool completely.


makes 1 1/2 cups

1 15 ounce can pumpkin puree

1/4 cup apple cider

1/2 cup brown sugar

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1 teaspoon vanilla

In a medium pot, whisk together all the ingredients. Bring mixture to a boil, then reduce heat to low. Simmer for about 30 minutes, stirring frequently. Let pumpkin butter cool completely before transferring to a jar. Refrigerate.

AND THEN! FINALLY! You get to slather some scrumptious pumpkin butter onto a pumpkin muff and devour that deliciousness!

Pumpkin Muffs and Pumpkin ButterInspired by Sally’s Baking Addiction and Skinnytaste.



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