Pumpkin Butter Muffins

Another delicious muffin recipe to make, from my Homemade Pumpkin Butter Recipe.  These muffins are super moist and melt in your mouth.  We couldn’t stop eating them!  Our 5 year old son, Landon, wanted to eat them all!  He’s the main reason I bake and he’s my number one fan!  So when he loves something that I bake, it just makes me happy!  

These have very basic ingredients and are topped with chopped toasted almonds.  The almonds add flavor and a nice crunch to these pumpkin butter muffins. You could also use pumpkin seeds, without the shells.

NOTE: The texture of these muffins are on the super moist side. These have a texture similar to an overnight french toast bake, or bread pudding. Kind of squishy, and custard-like. So if your not a big fan of those french toast bakes,or brad pudding, you will most likely not be a fan of this recipe. For more of a traditional muffin, using pumpkin butter, check out my Jumbo Banana Pumpkin Butter Muffins!

The basic ingredients needed to make these are: brown sugar, flour, eggs, butter, vanilla, pumpkin butter and almonds.  They get baked at 450F degrees for 5 minutes and then at 350F degrees for 15 minutes.  Makes nine regular muffins. 

PLEASE NOTE THE TEXTURE OF THIS MUFFIN RECIPE: The texture of these muffins are on the super moist side. These have a texture similar to an overnight french toast bake, or bread pudding. Kind of squishy, and custard-like.

Pumpkin Butter Muffins – Makes 9 regular muffins

  • 1 cup chopped toasted almonds (you can also use shelled pumpkin seeds, or a mixture)
  • 1 cup brown sugar
  • 1/2 cup flour
  • 2 eggs
  • 1/2 stick of butter – melted
  • 1 teaspoon vanilla
  • 3/4 cup pumpkin butter


STEP ONE: Preheat oven to 450 F degrees. Line 9 muffin tins with liners.

STEP TWO: In a large mixing bowl, beat eggs until nice and fluffy, set aside.  In a seperate medium mixing bowl, whisk the brown sugar and melted butter toghether.  Add the vanilla and pumpkin butter, whisk together well.  Now, add the sugar/butter mixture to the fluffy eggs and whisk together to combine.  Stir in the flour.  Don’t over mix.  

STEP THREE: Pour about 1/4 cup into the nine muffin tins.  Sprinkle the chopped almonds evenly over the muffins.  Bake for 5 minutes @450F degrees, then reduce the temperature to 350F and finish baking for 15 minutes.  (Don’t open the oven when turning down the temperature.)

NOTE: The texture of these muffins are on the super moist side, with a custard-like consistency. These have a texture similar to an over-night french toast bake, or bread pudding.

By: Vanessa

 Get in the kitchen and Bake up Some Memories! 

For another muffin recipe using Homemade Pumpkin Butter, check out my Jumbo Banana and Pumpkin Butter Muffins.



About Vanessa

Welcome to Vanessa Baked! Sharing recipes for you and your family to enjoy! To learn more about me check out my About page. Thanks for stopping by!

6 comments on “Pumpkin Butter Muffins

  1. Manali @ CookWithManali

    These muffins look perfect and very moist too! Glad your son enjoyed them, I feel the same way when my hubby enjoys my baked goods :)

    1. Vanessa

      Thank You Manali! It’s always a great feeling when you can share some homemade goodness!

  2. Celli

    These were great, I took them to work and the boss loved them!

    1. Vanessa

      That’s great to hear! Glad you and the boss enjoyed them!

  3. Alicia

    I thought something seemed a little off with the recipe but tried it anyways. I feel there is too much sugar and not enough flour. Maybe if the amounts were switched- 1/2 cup brown sugar and 1 cup of flour it would be better to me. They were extremely moist but leaning towards a weird consistency- not muffin like at all. Maybe my pumpkin butter was thinner than yours? Maybe it needs something more than eggs to rise? I’m sad my pumpkin butter was sacrificed for this recipe. I’m sorry.

    1. Vanessa

      Hi Alicia!
      I do remember this recipe producing very moist muffins. At that time, I had a ton of homemade pumpkin butter on my hands. My pumpkin butter is more on the thick side, I guess. So, I just threw this recipe together, and we did enjoy them. I wanted to share it. :-)

      Sacrificing ingredients for a recipe that doesn’t seek your expectations, is a bummer. I completely understand! I noted the texture of these muffins at the top of this post, and in the bottom of the recipe.

      My Jumbo Banana and Pumpkin Butter Muffins(http://vanessabaked.com/jumbo-banana-and-pumpkin-butter-muffins/) recipe, is a more traditional muffin.

      Thanks again! :-)