Light and fluffy pumpkin muffins with a cookie butter drizzle. These easy to make muffins are a great addition to your breakfast menu this fall. They don’t take long to make at all.
These aren’t your ordinary pumpkin muffins they are topped with the best crumb topping that you have ever taste with a drizzle of cookie butter. You would think that cookie butter and pumpkin would taste that great together but it does. Just a drizzle took these muffins to the next level.
Craving a muffin yet? Then let’s get to baking.
Ingredients you’ll need:
- Light brown sugar
- Pastry flour. All-purpose flour work too if that is all you have on hand.
- Ground cinnamon
- Baking soda
- Ground clove
- Pumpkin puree. Make sure not to use pumpkin pie filling.
- Olive oil
- Vanilla extract
- Cookie butter. Our favorite is the Biscoff cookie butter but you can use your favorite kind of cookie butter.
How to make these delicious Jumbo Muffins:
Step 1: We are going to start with the crumb topping. In a small bowl whisk together the sugar, brown sugar, flour, cinnamon, salt, and melted butter. It should start to form clumps. Place in the refrigerator until ready to use.
Step 2: Now it is time to make the muffins. Line a jumbo muffin pan with large baking liners. Set aside until ready to use.
Step 3: In a large bowl whisk together the flour, sugars, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
Step 4: In a separate bowl whisk together the pumpkin puree, eggs, olive oil, and vanilla extract.
Step 5: Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon until combined. Be sure not to over mix.
Step 6: Cover and allow the batter to sit in the refrigerator for at least 30 minutes. This will help increase the flavor.
Step 7: Preheat the oven to 375° Farenheight. Scoop the batter into the prepared muffin pan. Fill each cavity all the way.
Step 8: Sprinkle the crumb topping that we made earlier over the top of each muffin. Bake for 27-30 minutes or until the center of the muffin comes out clean when you insert a toothpick in.
Step 9: Allow the muffins to cool.
Step 10: In a small bowl melt the cookie butter in the microwave for 30 seconds. Stir in the nutmeg. Then drizzle over the top of the muffins.
All that is it. You can now enjoy a homemade muffin.
More recipes you might like:
Pumpkin Cookie Butter Muffins
- 1/4 cup Sugar
- 2 tbsp Light Brown Sugar
- 1/4 cup All-purpose Flour
- 1/4 tsp Ground Cinnamon
- Pinch of Salt
- 1½ tbsp Butter melted
- 1¾ cup All-purpose Flour
- 1 cup Sugar
- 1/2 cup Light Brown Sugar
- 1 tsp Salt
- 1 tsp Baking Soda
- 2 tsp Ground Cinnamon
- 1/8 tsp Clove
- 1/2 tsp Nutmeg
- 2 Eggs
- 1 15oz can Pumpkin Puree Not Pumpkin Pie Filling
- 1/2 cup Olive Oil
- 1 tsp Vanilla Extract
- 1/2 cup Cookie Butter
- 1/4 tsp Nutmeg
- In a small bowl combine all the ingredients for the crumb topping together. Mix until a crumble starts to form. Chill in the refrigerator until ready to use.
- Prepare a jumbo-size muffin pan with large baking liners. Set aside until ready to use.
- In a large bowl whisk together the flour, sugar, brown sugar, baking soda, salt, cinnamon, clove, and nutmeg. Set aside.
- In a separate bowl add the pumpkin puree, eggs, olive oil, and vanilla extract. Mix everything together using an electric hand mixer or stand mixer with a whisk attachment.
- Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon until combined. Don't over mix.
- Cover and place the batter in the refrigerator for 30 minutes.
- Preheat the oven to 375°Farenheight.
- Scoop the batter into the prepared muffin pan. Filling each one all the way up to the top.
- Take the crumb topping out of the refrigerator and sprinkle evenly over the top of each muffin.
- Bake for 27-30 minutes or until a toothpick comes out clean from the center of a muffin. Allow them to cool completely.
- In a microwave-safe bowl add the cookie butter and heat in the microwave for 20-30 seconds until melted. Stir in the nutmeg. Drizzle over the top of each muffin.
Looking for more breakfast recipes? You can find them here.