Spiced Pumpkin Butter Muffins

 

INGREDIENTS

  • 1 cup of Sugar

  • 2 cups All-Purpose Flour

  • 1 tsp Baking Soda

  • 1/2 tsp Baking Powder

  • 1/4 tsp Salt

  • 1/4 tsp Nutmeg

  • 2 1/2 tsps Cinnamon (divided)

  • 2 Large Eggs

  • 1 cup Jackie’s Pumpkin Butter Jam

  • 1/3 cup Canola Oil

  • 4 tbsp Milk (or Half and Half)

  • 1 tsp Vanilla Extract

  • 1 cup Pecans (chopped and divided)

  • 1/4 cup Brown Sugar

INSTRUCTIONS

Preheat your oven to 325 degrees. Grease and flour muffin pans (or line with muffin/cupcake papers.)
Combine sugar, flour, baking soda, baking powder, salt, nutmeg, and 1 1/2 tsps cinnamon in a large bowl. In a small bowl whisk together eggs, Jackie’s pumpkin butter, canola oil, milk (or half and half), and vanilla.
Slowly add wet ingredients to the flour mixture until well-blended. Stir in 3/4 cup of the chopped pecans.
Fill muffin cups 2/3 full. Combine the remaining 1/4 cup of pecans with the remaining ½ tsp of Cinnamon and the 1/4 cup of brown sugar.
Sprinkle some over each muffin.
Bake for 30 minutes or until muffins spring back when lightly touched with a finger.

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