Freshly baked pumpkin butter muffins made with half whole wheat flour, golden and naturally sweet for fall mornings.
Baked Goods, Cake/ Cupcake/ Muffin, Recipes

Pumpkin Butter Muffins, How to make Half-and-Half Flour Pumpkin Muffins

These Pumpkin Butter Muffins were born out of one of those slow autumn days when breakfast needed to be both simple and soul-hugging. Made with half whole wheat and half all-purpose flour, they strike the perfect balance between hearty and soft — not too sweet, just comforting enough.

The natural sweetness of pumpkin butter, the gentle warmth of cinnamon, and that golden top fresh from the oven make these muffins feel like a little sunrise on your plate. They’re lovely for breakfast, lunchboxes, or those moments when you want something homemade without the fuss.


No frosting, no heavy sweetness — just good, wholesome flavor that reminds you of cozy fall mornings and the first sip of spiced tea.

A Bite of History – Pumpkin Butter Muffins

Pumpkin butter has deeper roots than we often realize. Long before it became a cozy fall favorite in jars, it began as a way to preserve the abundance of autumn pumpkins. In early American and colonial kitchens — and even earlier in traditional Indian homes that simmered fruit pulps down with jaggery — people made thick, spiced spreads to stretch harvest flavors through the cold months.

Unlike regular butter, pumpkin butter has no dairy; it’s slow-cooked pumpkin purée reduced with spices and sweetener until it turns silky, dark, and aromatic. Early settlers often stirred it in iron pots over wood fires, filling kitchens with the scent of cinnamon and nutmeg. It was spooned over bread, swirled into porridge, or baked into hearty cakes — the true ancestor of the modern “pumpkin spice” moment.

Today, those same golden notes return in these muffins — a gentle nod to the past, baked with modern warmth and simplicity. Each bite carries a story from old-world preservation to today’s slow, comforting breakfasts.

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Ingredient Roles in Pumpkin Muffins

IngredientRole in the Recipe
Pumpkin butterAdds natural sweetness, flavor, and moisture — the star of the recipe.
Melted butterBrings richness and keeps the muffins tender.
Brown sugarDeepens the flavor and adds slight caramel notes without making them overly sweet.
EggBinds ingredients and gives the muffins a light, soft structure.
MilkAdds moisture and helps the batter blend smoothly.
Vanilla extractEnhances warmth and aroma in every bite.
Whole wheat flourBrings nuttiness, fiber, and a hearty, wholesome texture.
All-purpose flourKeeps the crumb soft and balanced — prevents heaviness.
Baking powder & baking sodaHelp the muffins rise and stay fluffy.
SaltBalances the sweetness and sharpens the pumpkin flavor.
Cinnamon & nutmegAdd cozy autumn spice and depth of flavor.

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Pumpkin Butter Muffins, How to make Half-and-Half Flour Pumpkin Muffins
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Pumpkin Butter Muffins, How to make Half-and-Half Flour Pumpkin Muffins

Recipe by Sandhya Riyaz
0.0 from 0 votes
Course: Breakfast / SnackCuisine: American – Fall InspiredDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Baking time

19

minutes

Soft, cozy, and lightly sweet — these Pumpkin Butter Muffins are made with half whole wheat flour and less sugar, making them perfect for wholesome autumn breakfasts.

Ingredients to make Pumpkin Muffins

  • ½ cup, ½ Pumpkin butter (store-bought or homemade)

  • ¼ cup, ¼ Melted butter (or neutral oil)

  • ¼ to ⅓ cup, ¼ to ⅓ Brown sugar (pumpkin butter is sweet so add sugar accordingly)

  • 1 nos. 1 Egg

  • ¼ cup, ¼ Milk (or non-dairy alternative)

  • ½ cup, ½ Vanilla extract

  • ½ cup, ½ Whole wheat flour

  • ½ cup, ½ All-purpose flour

  • 1 teaspoon, 1 Baking powder

  • ¼ teaspoon, ¼ Baking soda

  • ¼ teaspoon, ¼ Salt

  • ½ teaspoon, ½ Cinnamon

  • ¼ teaspoon, ¼ Nutmeg (optional)

Directions to make Pumpkin Muffins

  • Cream & Blend Base
    Add softened butter and brown sugar to a bowl and whisk until light and creamy. Then add the egg and vanilla extract and whisk again until smooth and fluffy — this forms the soft, flavorful base for your pumpkin butter muffins.
  • Add milk and pumpkin butter
    Pour in milk and whisk again. Then stir in pumpkin butter until the mixture turns golden and silky.
  • Combine & Fold Batter
    In a separate bowl, mix the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and spices. Add this dry mixture to the wet ingredients and fold gently until just combined — the batter should be thick, smooth, and lightly spiced.
  • Fill and bake
    Preheat oven 350°F (175°C). Scoop into muffin liners, about ¾ full. Bake at 350°F (175°C) for 18–20 minutes or until golden and puffed.
  • Cool: Let rest in the pan for 5 minutes, then move to a rack.

Notes

  • 1 cup = 250 ml
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Directions to make pumpkin BuTTER MUFFINS WITH step by step images

  • Cream u0026 Blend Base
    Add softened butter and brown sugar to a bowl and whisk until light and creamy. Then add the egg and vanilla extract and whisk again until smooth and fluffy — this forms the soft, flavorful base for your pumpkin butter muffins.

  • Add milk and pumpkin butter
    Pour in milk and whisk again. Then stir in pumpkin butter until the mixture turns golden and silky.
  • Combine u0026 Fold Batter
    In a separate bowl, mix the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and spices. Add this dry mixture to the wet ingredients and fold gently until just combined — the batter should be thick, smooth, and lightly spiced.
  • Fill, bake and Cool:
    Preheat oven 350°F (175°C). Scoop into muffin liners, about ¾ full. Bake at 350°F (175°C) for 18–20 minutes or until golden and puffed. Let rest in the pan for 5 minutes, then move to a rack.

Pro Tips for the Best Pumpkin Butter Muffins

  • Don’t overmix the batter: Once you add the flour, fold gently until just combined. Overmixing can make muffins dense.
  • Use room-temperature ingredients: It helps the butter, egg, and pumpkin butter blend smoothly for even texture.
  • Check oven timing early: Every oven varies slightly — start checking at 18 minutes for golden tops and springy centers.
  • Customize the sweetness: If your pumpkin butter is extra sweet, you can reduce brown sugar further or skip entirely.
  • Add-ins for fun: Try a handful of chopped walnuts, chocolate chips, or cranberries for variation.

Serving Suggestions

  • Serve warm with butter, almond butter, or cream cheese for a cozy breakfast.
  • Pair with masala chai, pumpkin latte, or cinnamon milk for an autumn morning.
  • For brunch, slice and toast the muffins lightly, then drizzle a little maple syrup or honey.

FAQs — Pumpkin Butter Muffins

Q: Can I make pumpkin butter muffins without refined sugar?

A: Yes! Replace brown sugar with coconut sugar or 2 tablespoons of maple syrup for a naturally sweet version.

Q: Are these muffins healthy enough for breakfast?

A: Absolutely. They’re made with half whole wheat flour, less sugar, and nutrient-rich pumpkin butter — balanced for a wholesome start.

Q: Can I freeze pumpkin butter muffins for later?

A: Yes. Once cooled, store in freezer-safe bags for up to 2 months. Reheat in an oven or toaster for a fresh-baked feel.

Q: How to keep muffins moist without adding more sugar?

A: The pumpkin butter itself adds moisture, but you can also mix in 1 tablespoon of yogurt or applesauce for extra softness.

Q: What’s the difference between pumpkin butter muffins and cupcakes?

A: Muffins are less sweet, denser, and made for breakfast or snacks, while cupcakes are lighter and topped with frosting.

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