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Pumpkin and Apple Butter Muffins

Will Coleman
Cook Time:
25 mins
Prep Time:
20 mins
12 muffins

Chef notes

Make-ahead treats like muffins often come in handy for the days when I need a quick breakfast to grab on the go. These tender and fluffy muffins are inspired by the flavors of autumn. I hate having to choose between apple or pumpkin desserts in the fall — so these muffins combine the two, creating the perfect match. And when making muffins just feels like too much work, this recipe works great baked as cake.

Storage tip: Store the muffins in an airtight container, in a single layer at room temperature, for up to five days to ensure they remain fresh.


  • cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 (15-ounce) can pureed pumpkin
  • 1/4 cup milk
  • 1/2 cup apple butter, divided



Prepare a 12-count muffin tin with muffin liners and set aside. Arrange the oven rack to the center of the oven and preheat to 350 F.


In a large mixing bowl, mix together flour, baking powder, baking soda, salt, cinnamon and nutmeg.


Using a stand mixer with the paddle attachment or a large bowl and spoon, cream together the butter and sugar for 3 to 5 minutes, until soft peaks form. Add the egg, vanilla and pureed pumpkin, and continue to mix. While mixing, pour in the milk and 1/4 cup apple butter.


Pour 1/3 cup batter into each muffin liner and bake for 25 to 30 minutes, until golden brown and the center is set.


Once finished baking, top each muffin with a teaspoon of apple butter, about 1/4 cup total.