Classic Pumpkin Butter Muffins

Here is my favorite pumpkin butter muffin recipe, with soft, fluffy muffins packed with warm spices, creamy pumpkin butter, and just the right amount of sweetness.

These pumpkin butter muffins are what my family asks for every fall morning. I usually make a double batch so we can freeze some for busy weekdays. Nothing beats the smell of these baking in the kitchen, right?

What Kind of Pumpkin Butter Should I Use?

You can use store-bought or homemade pumpkin butter for these muffins, and both will give you great results. Most grocery stores carry pumpkin butter in the fall, usually near the jams and jellies, but you can also find it year-round at places like Trader Joe’s or online. If you’re making your own, just make sure it’s thick and spreadable rather than too runny, as this will help maintain the proper texture in your muffins. Store-bought versions tend to be perfectly thick already, so you can use them straight from the jar without any adjustments.

Options for Substitutions

These muffins are pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Whole wheat flour: If you don’t have whole wheat flour, just use 2 cups of all-purpose flour instead. Your muffins will be a bit lighter in texture and color.
• Pumpkin butter: Can’t find pumpkin butter? You can make your own by mixing 1/2 cup pumpkin puree with 2 tablespoons maple syrup and a pinch of pumpkin pie spice. Regular pumpkin puree works too, but add an extra tablespoon of sugar to the batter.
• Vegetable oil: Feel free to swap this with melted butter (let it cool slightly first), canola oil, or even applesauce for a lighter option. If using applesauce, your muffins will be a bit more dense but still tasty.
• Milk: Any milk works here – almond milk, oat milk, or buttermilk are all good choices. If using buttermilk, reduce the baking powder to 2 teaspoons.
• Sugar: You can use brown sugar instead of white sugar for a deeper flavor, or try coconut sugar. Honey works too, but reduce the milk by 2 tablespoons if you go that route.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin butter muffins is overmixing the batter, which creates tough, dense muffins instead of light and fluffy ones – mix just until the dry ingredients are barely combined with the wet ingredients, even if there are still a few lumps.

Another common error is filling the muffin cups too full, so stick to about 2/3 full to prevent overflow and uneven baking.

Don’t skip checking for doneness with a toothpick inserted into the center of a muffin – it should come out with just a few moist crumbs, not wet batter, and avoid opening the oven door too early as this can cause the muffins to sink.

For extra tender muffins, make sure your milk and egg are at room temperature before mixing, which helps create a smoother batter that bakes more evenly.

What to Serve With Pumpkin Butter Muffins?

These pumpkin butter muffins are perfect for breakfast or an afternoon snack with a hot cup of coffee or spiced chai tea. I love serving them warm with a pat of butter or a drizzle of honey for extra sweetness. They also pair really well with cream cheese – either plain or whipped with a little maple syrup and cinnamon. For a cozy fall breakfast spread, try them alongside some scrambled eggs and crispy bacon, or just enjoy them on their own with a glass of cold milk.

Storage Instructions

Keep Fresh: These pumpkin butter muffins stay moist and delicious when stored in an airtight container at room temperature for up to 3 days. I like to line the container with a paper towel to absorb any extra moisture. They’re perfect for grabbing on busy mornings with your coffee!

Freeze: Muffins freeze really well for longer storage. Wrap each one individually in plastic wrap or pop them in a freezer bag for up to 3 months. This way you can pull out just what you need for breakfast or snacks without thawing the whole batch.

Warm Up: To enjoy frozen muffins, just thaw them at room temperature for about an hour, or microwave for 20-30 seconds. If you want that fresh-from-the-oven feel, wrap a thawed muffin in a damp paper towel and microwave for 10 seconds – it brings back that soft, warm texture perfectly.

Preparation Time	15-20 minutes
Cooking Time	20 minutes
Total Time	35-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1800
• Protein: 20-24 g
• Fat: 62-70 g
• Carbohydrates: 260-280 g

Ingredients

For the dry ingredients:

• 1/2 cup whole wheat flour
• 1 1/2 cups all-purpose flour (I always use King Arthur all-purpose flour)
• 1 tsp ground cinnamon (for best flavor and aroma)
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 3 tsp baking powder

For the wet ingredients:

• 1 large egg (at room temperature, about 70°F, for better mixing)
• 1/2 cup neutral oil (like canola or vegetable oil)
• 3/4 cup milk

For the filling:

• 1/2 cup pumpkin butter

Step 1: Preheat Oven and Prepare Muffin Tin

• 1/2 cup neutral oil (for greasing)

Preheat your oven to 400°F (205°C).

Grease a 12-cup muffin tin to prevent the muffins from sticking.

I like to use a little neutral oil on a paper towel for greasing—it’s quick and easy.

Step 2: Mix Dry Ingredients

• 1 1/2 cups plain flour
• 1/2 cup whole wheat or white-wheat flour
• 1/2 cup granulated sugar
• 3 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt

In a large bowl, whisk together the 1 1/2 cups plain flour, 1/2 cup whole wheat or white-wheat flour, 1/2 cup granulated sugar, 3 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.

Ensure everything is well combined for even distribution of flavors and leavening agents.

Step 3: Mix Wet Ingredients

• 1 large egg
• 3/4 cup milk
• 1/2 cup neutral oil

In a separate bowl or a large measuring cup, whisk together the egg, milk, and neutral oil until fully combined.

This ensures that the egg is evenly distributed throughout the batter.

Step 4: Combine Wet and Dry Ingredients

• combined dry ingredients from Step 2
• combined wet ingredients from Step 3

Pour the wet ingredients from Step 3 into the bowl with the dry ingredients from Step 2.

Stir gently until just combined; avoid overmixing to keep the muffins tender.

It’s okay if a few lumps remain.

Step 5: Fill Muffin Tins and Swirl in Pumpkin Butter

• muffin batter from Step 4
• 1/2 cup pumpkin butter

Divide the batter evenly among the 12 muffin cups.

Place a dollop of pumpkin butter into the center of each muffin.

Use a knife or toothpick to swirl the pumpkin butter into the batter for a marbled effect.

For a nice presentation, try not to over-swirl so you get visible streaks of pumpkin butter on the top.

Step 6: Bake the Muffins

Bake in the preheated oven for 20 minutes, or until a tester inserted into the center of a muffin comes out clean.

Once baked, let the muffins cool in the tin for a few minutes before transferring to a wire rack.

Store muffins in an airtight container to keep them fresh.