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Pumpkin Butter Muffins

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I have a friend who lives in the US, and since she knows that I'm a real foodie, she brings me stuff from there. I have been given real treats and my latest was pumpkin butter from VermontHarvest. I didn't really know what to do with it, because I'm not really into pumpkin. But this doesn't taste anything like pumpkin! It's sweet, warm and tastes like autumn...

Ingredients

Serves: 12 muffins

  • 438 millilitres flour
  • 83 millilitres brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 188 millilitres milk
  • 1 egg
  • 63 millilitres vegetable oil
  • 188 millilitres pumpkin butter

Method

Pumpkin Butter Muffins is a community recipe submitted by Gael and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix the dry ingredients in a bowl.
  • In another bowl, mix the wet ingredients. (if you want you can do this the day before, put the two bowls in the fridge and continue the following morning)
  • Mix the dry and wet ingredients together.
  • Fill a greased or paper lined muffin tin with the batter. (about two tablespoons per muffin)
  • Bake for 17 min on a 200°C preheated oven.
  • Additional Information

    I like to do the dough the day before and bake it the next morning, so I can have it for breakfast, still warm, with some butter and jam.

    Tell us what you think