I made some crock pot pumpkin butter last weekend...so good on an English Muffin. I started a search for other pumpkin butter recipes. I found this one on The Taste of Lizzy "T's" using Apple butter. I changed the white sugar to brown sugar and pecan's instead of walnuts. These muffins are so soft and moist... a must try with either Apple or Pumpkin Butter.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 servings
These cinnamon muffins have an pumpkin butter & streusel layer in the middle, with more streusel on top!
Ingredients
2 cups flour
1/2 cup brown sugar
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg
3/4 cup milk
1/2 cup oil
1/3 cup apple butter
Streusel:
1/2 cup flour
1 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup pecans
4 tablespoons butter, softened
Optional
Glaze:
1/2 cup powdered sugar
1 tablespoon pumpkin butter
1-2 tablespoons heavy cream
Instructions
In a small bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, mix the egg, milk, and oil. Add the dry ingredients into the wet ingredients and mix just until combined. Do not overmix!
For the streusel, combine the flour, cinnamon, sugar and walnuts together. Cut in the softened butter until you have a crumbly mix and the butter is all mixed in.
Spray jumbo muffin tins with cooking spray and spoon a heaping tablespoon of batter into the bottom of each cup. Put a tablespoon of apple butter over top the batter. Then sprinkle some streusel topping over the apple butter. Distribute the remaining muffin batter over each of the muffin cups equally. Sprinkle the remaining streusel evenly over top the muffins.
Bake at 425 for 5 minutes, then reduce the oven temperature to 375 and cook for an additional 15 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
Mix the powdered sugar and apple cider together until smooth, then drizzle with a spoon over top the muffins.
Notes
You can make these in standard size muffin tins, just reduce the baking time. The muffins pictured are the jumbo size.
1-2 tablespoons heavy cream
Instructions
In a small bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, mix the egg, milk, and oil. Add the dry ingredients into the wet ingredients and mix just until combined. Do not overmix!
For the streusel, combine the flour, cinnamon, sugar and walnuts together. Cut in the softened butter until you have a crumbly mix and the butter is all mixed in.
Spray jumbo muffin tins with cooking spray and spoon a heaping tablespoon of batter into the bottom of each cup. Put a tablespoon of apple butter over top the batter. Then sprinkle some streusel topping over the apple butter. Distribute the remaining muffin batter over each of the muffin cups equally. Sprinkle the remaining streusel evenly over top the muffins.
Bake at 425 for 5 minutes, then reduce the oven temperature to 375 and cook for an additional 15 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
Mix the powdered sugar and apple cider together until smooth, then drizzle with a spoon over top the muffins.
Notes
You can make these in standard size muffin tins, just reduce the baking time. The muffins pictured are the jumbo size.
