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Pumpkin Butter Muffins

These Pumpkin Butter Muffins are soft, warmly spiced, and full of cozy fall flavor. Brown butter adds a toasty, nutty richness that deepens the pumpkin and spice, while a touch of pumpkin butter keeps them extra tender and aromatic. Baked into bite-sized minis, they’re perfect for sharing—or for sneaking one more while the kitchen still smells like cinnamon and caramelized butter.
Prep Time20 minutes
Cook Time13 minutes
Total Time33 minutes
Course: Breakfast, Dessert, Snack
Keyword: muffins
Servings: 24 mini muffins

Ingredients

  • 4 ¾ tbsp unsalted butter 67 g
  • 1 ¾ c all-purpose flour 210 g
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • 1 ½ tsp pumpkin pie spice
  • ¼ tsp ground ginger
  • ½ tsp salt
  • ¼ c vegetable oil 60 ml
  • ½ c granulated sugar 99 g
  • ½ c brown sugar, packed 107 g
  • 1 ½ c pumpkin purée 341 g
  • ¼ c pumpkin butter 72 g
  • 2 large eggs

Instructions

  • Preheat the oven to 350°F (175°C). Lightly coat a mini muffin pan with nonstick spray.
  • Brown the butter: In a small light-colored skillet, melt the butter over medium heat. Cook, stirring occasionally, for about 5 minutes, until the milk solids turn golden and smell nutty. Pour the browned butter and all the brown bits into a medium bowl. Let cool for about 5 minutes.
  • Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.
  • Mix wet ingredients: To the cooled brown butter, whisk in the oil, granulated sugar, brown sugar, pumpkin purée, pumpkin butter, and eggs until smooth and well combined.
  • Combine: Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined and no streaks of flour remain—be careful not to overmix.
  • Bake: Spoon the batter into the prepared muffin pan, filling each cup to the top. Bake for 11–13 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.

Notes

  • For standard-size muffins: Line a 12-cup muffin tin with paper liners or grease well. Divide the batter evenly among the cups, filling each about ¾ full. Bake at 350°F (175°C) for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
  • Pumpkin purée: Use pure pumpkin purée, not pumpkin pie filling. If your purée is very watery, blot it lightly with a paper towel before measuring for the best texture.
  • Pumpkin butter: Adds richness and concentrated flavor. If you don’t have any, substitute 2 tablespoons pumpkin purée plus 2 tablespoons brown sugar or maple syrup.
  • Storage: Muffins keep well at room temperature for 2 days, or refrigerate up to 5 days. They also freeze beautifully—let cool completely, then store in an airtight container for up to 2 months.