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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a recipe I created to use the pumpkin butter I've had sitting around that I didn't know what to do with. The muffins turned out even better than I had hoped! They have an amazing flavor and moistness. Will make a great breakfast muffin! Ingredients:
1 cup all-purpose flour |
3/4 cup whole wheat flour |
1/3 cup brown sugar |
2 teaspoons baking powder |
1/2 teaspoon cinnamon |
1/4 teaspoon salt |
1/4 teaspoon nutmeg |
1/4 teaspoon ground cloves |
3/4 cup milk (i used 1%) |
1 large egg, slightly beaten |
1/4 cup vegetable oil |
1 cup pumpkin butter |
1/2 teaspoon cinnamon |
1/4 cup sugar |
Directions:
1. Preheat oven to 400°F.
2. Combine all dry ingredients in a medium bowl.
3. In a second medium bowl, mix together milk, egg, oil, and 1/2 cup pumpkin butter.
4. Make a well in the center of your dry ingredients and pour in milk mixture. Stir together till just moistened. Batter will be slightly lumpy.
5. Fill greased or paper lined muffin tin with half the batter-a little over a tablespoon in each cup. Then top that with a teaspoon of pumpkin butter, then spoon the rest of the batter on top of that, so that the pumpkin butter is in the center.
6. Stir together topping ingredients and sprinkle heavily over muffins.
7. Bake them for 15-18 minutes or until a toothpick through the center comes out clean.
8. Allow to cool for a few minute before removing from pan and place on a wire rack to cool.
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