Pumpkin-Cookie Butter Muffins
Prep Time: 20 minutes | Cook Time: 17 minutes | Cook Time: 1 hour | Total Time: 1 hour, 37 minutes | Serves: 12
Pumpkin-Cookie Butter Muffins are moist, soft and tender, and full of fall flavors. The Biscoff Cookie Butter creates a divine texture and aroma. The Biscoff Cookie streusel is crunchy and adds more of the cookie butter flavor! Drizzle melted cookie butter as a last pop of flavor to these muffins. They are a perfect fall treat, breakfast or late night.
I played around with different amounts of the spices, wanting to subtly enhance the cookie butter flavor. The Biscoff cookies have such a distinct flavor of their own. I wanted to add more of the cookie butter to the actual batter, but when you start altering sugar and fats, you mess with the structure of the baked muffin. Baking truly is “rocket science.”
By the way, this recipe calls for the traditional/creamy Biscoff Cookie Butter, not the crunchy Cookie Butter. Be sure to read the label so you purchase the correct jar.
Make sure your leavening agents (baking powder and baking soda) are fresh. I was so frustrated with my muffins not rising, then checked the date I had written on my opened box of baking soda. Lesson learned. The general rule is an opened box of baking soda can last 6 months. I usually get a new one more often than that.
If you make these muffins, I would love to hear your thoughts! Tag me on Instagram or Facebook!
Enjoy!
Pumpkin-Cookie Butter Muffins
Ingredients
- 3/4 cup creamy Biscoff Cookie Butter
- 1/2 cup brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup neutral oil (avocado, vegetable, etc.)
- 1 1/4 cups pure pumpkin puree, not pumpkin pie mix
- 1 3/4 cups all-purpose flour (219g) see Notes
- 1 1/2 teaspooons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
Streusel Topping:
- 1/2 cup Biscoff cookies, coarsely crushed
- 1/8 teaspoon ground cinnamon
- 3 tablespoons all-purpose flour
- 2 tablespoons dark brown sugar, packed
- 2 tablespoons unsalted butter, melted
Cookie Butter Drizzle:
- 1/4 cup creamy Cookie Butter, gently melted
Other Topping Option:
- Confectioners' sugar, for dusting, optional
Instructions
- Preheat the oven to 425 degrees F. Line a 12-cup muffin/cupcake pan with liners or grease the individual “cups” very well. (sugargeekshow.com has a great cake release recipe called “Cake Goop” that I use for cake pans.) Set the muffin pan aside.
- Place the cookie butter in a medium, microwave-safe bowl. Heat the cookie butter on high for 30 to 45 seconds, or until the cookie butter has “melted.” You don’t want it bubbling and hot, just melted and pourable.
- Whisk in the brown sugar, egg, and vanilla. Add the oil and pumpkin. Whisk all the ingredients together very well until smooth. Set aside.
- In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon and cloves. Whisk the ingredients together. Set aside. (Using a whisk will work almost as well as sifting.)
- Make the streusel topping before mixing the wet and dry ingredients together.
- In another medium bowl, add the crushed cookies, cinnamon, flour, and sugar; stir well. Pour the melted butter over the cookie mixture and using a spoon or spatula, toss everything together gently until no flour is seen. Set aside.
- Pour the pumpkin mixture into the dry ingredients. Scrape the bowl to get all that mixture.
- Using a silicone spatula, gently fold the ingredients together. Do not stir or whisk.
- Once the ingredients are combined and no more flour is seen, (some small lumps are ok) evenly divide the batter into the muffin pan’s cups, filling almost to the top.
- Break up the streusel topping with a spoon or your fingers; the butter will have caused everything to solidify, but that’s perfectly fine. Using your fingers is the easiest way. Evenly divide the streusel topping over the batter, breaking it up as you go.
- Bake the muffins at 425 degrees F for 5 minutes. Without opening the oven door, lower the temperature to 350 degrees F. Bake for another 10 to 14 minutes. Mine took 12 minutes, a total of 17 minutes cooking time. Adjust baking times to your oven’s temperament.
- Remove the muffins from the oven and allow them to cool for about 3 minutes; you do not want them to continue to bake in the hot pan.
- Remove the muffins from the pan to a cooling rack to cool completely. Be careful as the pan and muffins will be extremely hot.
- If you choose to use the Cookie Butter Drizzle, heat the cookie butter in a small bowl in the microwave for about 20 to 30 seconds, or until just “melted.” Drizzle over cooled muffins. Or, you can simply dust the muffins with confectioners’ sugar.
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