Looking to take your pumpkin muffins, or pumpkin bread, to another level? Biscoff. It’s like a magical BFF to pumpkin.
Want To Save This Recipe For Later?
I'll email it right to you. Plus you’ll get delicious new recipes from me each week!
Biscoff is magical with pumpkin. They compliment each other wonderfully. A few years ago I made Biscoff Pumpkin Bread, complete with a crunchy, buttery, Biscoff cookie topping. To this day it’s one of my all time favorite blog recipes.
Muffins are kind of my love language, or at least how I keep the busy weekday mornings peaceful – both girls are always happy to start the day with a muffin and some fruit. So I made this yummy bread in muffin form, but skipped the cookie topping. I’m not THAT cool of a mom. Sorry girls.
If your family loves pumpkin, you’ve got to try these. Even if you don’t think Biscoff is your ‘thing’, it is a fantastic flavor compliment to the pumpkin and spices you’ll find in these muffins. Serious deliciousness.
Biscoff Pumpkin Muffins
Ingredients
- 1 1/2 Cups White Whole Wheat or All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tbsp Cinnamon
- 1 tbsp + Pumpkin Pie Spice (we like our pumpkin spicy (so some may like less))
- 1 tsp Salt
- 1/2 cup white sugar
- 1/3 cup brown sugar
- 1 cups Canned Pumpkin (not pumpkin pie mix)
- 1/3 cup Applesauce
- 1/4 cup Biscoff Spread
- 1/3 cup water
- 1 tsp vanilla
- 2 Eggs
- Walnuts or pecans as desired
Instructions
- Preheat your oven to 350 F. Line a 12 count muffin pan with muffin liners.
- Combine all dry ingredients in bowl and stir to combine.
- Combine all wet ingredients in a bowl and stir to combine.
- Mix wet and dry ingredients until combined - do not over mix.
- Scoop mixture into muffin liners.
- Bake for approximately 18-22 minutes or until muffins spring back when lightly touched and a toothpick inserted into the center comes out clean.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Want To Save This Recipe For Later?
I'll email it right to you. Plus you’ll get delicious new recipes from me each week!
I hope your family enjoys these as much as we do!
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
I bake often and love pumpkin so when I saw your blog I was excited to team up pumpkin with Biscoff cookie spread. I am not sure if it was too spicy but I cannot taste the biscoff spread. It’s almost as if it’s not even needed. I will say they beautifully rose and are very moist though! I’ll definitely try again with some adjustments, thank you for a starting off point.
I find with pumpkin the spice is kind of where all the flavor is at. That said, I have never found Biscoff Spread to be super flavorful, but for us it’s a great peanut butter alternative (nut allergy). If you haven’t seen the Biscoff Pumpkin Bread recipe, try it, it has a crumb topping made with Biscoff cookies. I think it’s pretty divine, and you will absolutely get the Biscoff taste from that! 😉
Pumpkin …. love it for fall!