I made some pumpkin butter, a ton of it, that I needed to find something to do with. I gave a bunch of it away, but holy moly there was still a lot left on the shelf that could either be saved for next year, which I will, or be put into something else.
I decided to make Pumpkin Muffins. They turned out excellent. I used an old recipe for banana bread, changed it around a little, and they turned out excellent. I didn’t have any vegetable oil on hand, but did have some organic coconut oil. I also substituted coffee extract for the vanilla extract just to see what it would turn out like. I didn’t need to put any spices in it because the pumpkin butter already had plenty.
They turned out great! The flavor is rich, and oh so yummy!
Makes 1 dozen muffins.
- 1 whole egg beaten
- ½ cup coconut oil
- ¾ cup white sugar
- ½ cup packed brown sugar
- 1 tsp. coffee extract
- 1 half pint pumpkin butter
- 1 ½ cup flour
- ½ tsp. salt
- 1 tsp. baking powder
Pre-heat oven to 325°. Grease muffin pan, spray with no stick cooking spray, or use baking cups.
Beat first 5 ingredients together until smooth. Add pumpkin butter and mix.
In a separate bowl combine all other ingredients. Stir to mix thoroughly. Add dry ingredients to egg and pumpkin butter mixture a little at a time, and beat until well mixed. Spoon into muffin cups. Bake about 35 minutes or until top of muffins are light golden brown.
Remove from oven and cool on wire rack for about 10 minutes before removing from pan or unwrapping and eating.