Pumpkin Cookie Butter Muffins
These pumpkin cookie butter muffins combine the warm spices of pumpkin with the irresistible richness of cookie butter for a unique fall treat. With a moist interior, swirls of cookie butter, and a crunchy crumb topping, they're perfect for cool autumn mornings or afternoon snacks.
Equipment
- Muffin Tin
- Electric Mixer
- Wire Cooling Rack
- Pastry Cutter
Ingredients
Muffin Batter
- 1 1/2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1 cup pure pumpkin puree not pumpkin pie filling
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/3 cup vegetable oil or melted coconut oil for a subtle tropical note
- 2 large eggs room temperature
- 1/4 cup cookie butter slightly warmed for easy mixing
- 1 tsp vanilla extract
- 1/2 cup buttermilk or 1/2 cup milk mixed with 1 1/2 teaspoons lemon juice
Cookie Butter Swirl
- 1/3 cup cookie butter warmed until pourable
- 2 tbsp brown sugar
Crumb Topping
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 tsp pumpkin pie spice
- 3 tbsp cold butter cubed
- 2 tbsp crushed speculoos cookies optional for extra crunch
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or generously grease each cup. Position your oven rack in the center position for even baking.
- In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.
- In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, oil, eggs, ¼ cup cookie butter, vanilla extract, and buttermilk. Beat with an electric mixer on medium speed for about 1 minute until smooth and well incorporated.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix - stop when you no longer see dry flour pockets.
- In a small microwave-safe bowl, warm the remaining ⅓ cup of cookie butter for 20-30 seconds until it reaches a pourable consistency. Stir in the 2 tablespoons of brown sugar until smooth.
- In a small bowl, combine the flour, brown sugar, and pumpkin pie spice for the topping. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the crushed speculoos cookies if using.
- Fill each muffin cup about halfway with batter. Add a small teaspoon of the cookie butter mixture to each cup, then top with remaining batter until the cups are about ¾ full. Use a toothpick or skewer to gently swirl the cookie butter into the batter with a figure-eight motion.
- Sprinkle the crumb topping evenly over each muffin.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. The tops should be golden brown and slightly domed.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely for another 10 minutes.
Notes
- Use pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices
- For best results, ensure eggs are at room temperature before mixing
- Avoid overmixing the batter to maintain a tender texture
- For a healthier version, replace all-purpose flour with white whole wheat flour
- These muffins freeze well for up to 3 months - wrap individually before freezing
- Serve slightly warm with additional cookie butter for an indulgent treat
- For best results, ensure eggs are at room temperature before mixing
- Avoid overmixing the batter to maintain a tender texture
- For a healthier version, replace all-purpose flour with white whole wheat flour
- These muffins freeze well for up to 3 months - wrap individually before freezing
- Serve slightly warm with additional cookie butter for an indulgent treat
Nutrition
Calories: 325kcalCarbohydrates: 42gProtein: 4gFat: 17gSaturated Fat: 5gCholesterol: 45mgSodium: 245mgFiber: 2gSugar: 24gVitamin A: 50IUIron: 8mg
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