Pumpkin Butter Muffins

By Addie

Pumpkin butter and pecans make an extra-special muffin, perfect for fall and winter brunches and holiday parties.

MY NOTES: I skipped the brown sugar topping and added a maple-flavored glaze instead - delicious! I also use raisins instead of nuts (didn't have any!) I plumped the raisins in water for an hour first.

Ingredients

• 1 cup sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 teaspoons ground cinnamon, divided
• 2 large eggs
• 1 cup pumpkin butter, about 12 ounces
• 1/3 cup vegetable oil
• 4 tablespoons milk or half-and-half
• 1 teaspoon vanilla extract
• 1 cup chopped pecans, divided
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon

Preparation

Step 1

Grease and flour muffin pans or line with muffin/cupcake papers. Heat oven to 325°.

In a large bowl, combine the sugar, flour, soda, baking powder, salt, nutmeg, and 1 1/2 teaspoons of the cinnamon.

In a small bowl, whisk together the eggs, pumpkin butter, canola oil, milk or half-and-half, and vanilla. Add to the dry ingredients, stirring until well blended. Stir in 3/4 cup of the chopped pecans. Fill muffin ps about 2/3 full. Combine the remaining 1/4 cup of pecans with the remaining 1/2 teaspoon cinnamon and 1/4 cup brown sugar. Sprinkle a little over each muffin.

Bake for about 30 minutes, until muffins spring back when lightly touched with a finger.

Makes 12 perfect, pretty little muffins – very nice!