Pumpkin Butter Muffins from Minerva Dairy

Minerva Dairy Pumpkin Butter Muffins

1 cup Minerva Dairy Pumpkin Butter 
1 cup all-purpose flour 
¾ cup buckwheat flour 
1/3 cup brown sugar 
2 tsp. baking powder 
½ tsp. cinnamon
½ tsp. salt 
¼ tsp. nutmeg
¼ tsp. ground cloves
¾ cup whole milk
1 large egg, slightly beaten 
¼ cup vegetable oil

½ tsp Mexican cinnamon
¼ cup Unrefined Coconut Palm Sugar

Preheat oven to 400°F.

Combine all dry ingredients in a medium bowl. In a second medium bowl, mix together milk, egg, oil, and 1/2 cup pumpkin butter (melted). Stir together wet and dry ingredients till just moistened. Batter will be slightly lumpy.

Fill greased or paper lined muffin tin with half the batter. Then top that with a teaspoon of pumpkin butter, then spoon the rest of the batter on top of that, so that the pumpkin butter is in the center.

Stir together topping ingredients and sprinkle heavily over muffins. Bake them for 15-18 minutes or until a toothpick through the center comes out clean.

Allow to cool for a few minute before removing from the pan.