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Pumpkin-Cookie Butter Muffins, perfect for breakfast or a midnight snack. Choose a crunchy streusel topping, a drizzle of Cookie Butter, or a simple dusting of confectioners' sugar.

Pumpkin-Cookie Butter Muffins

Pantry To Table
Pumpkin-Cookie Butter Muffins, perfect for breakfast or a midnight snack. Choose a crunchy streusel topping, a drizzle of Cookie Butter, or a simple dusting of confectioners' sugar.
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Prep Time 20 minutes
Cook Time 17 minutes
Cool Time: 1 hour
Total Time 1 hour 37 minutes
Course Appetizer, Brunch, Dessert, lunch, Snack
Cuisine American
Servings 12
Calories 260.58 kcal

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.

Notes

I used White Lily all-purpose flour. If you use another brand, it will slightly affect the texture of the muffins due to the protein percentage in each brand. Also, weigh your flour if at all possible for the muffins; the all-purpose flour in the Streusel Topping does not need to be exact. If you cannot, use the scoop and level method.
Muffins can be kept at room temperature in an airtight container for up to 3 days.
The nutritional chart is for the muffins only, no toppings.
For permission to reproduce recipes or photos, please email me at info@pantrytotable.com.
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Nutrition Facts
Pumpkin-Cookie Butter Muffins
Amount per Serving
Calories
260.58
% Daily Value*
Fat
 
13.84
g
21
%
Saturated Fat
 
2.04
g
13
%
Polyunsaturated Fat
 
1.37
g
Monounsaturated Fat
 
6.56
g
Cholesterol
 
13.64
mg
5
%
Sodium
 
167.82
mg
7
%
Potassium
 
40
mg
1
%
Carbohydrates
 
21.24
g
7
%
Fiber
 
1.75
g
7
%
Sugar
 
13.13
g
15
%
Protein
 
2.91
g
6
%
Vitamin A
 
1573.2
IU
31
%
Vitamin C
 
0.02
mg
0
%
Calcium
 
59.98
mg
6
%
Iron
 
1.46
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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