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Love From The Oven

A food blog with easy and delicious family-friendly recipes by cookbook author Christi Johnstone

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Biscoff Pumpkin Muffins

Looking to take your pumpkin muffins, or pumpkin bread, to another level?  Biscoff.  It’s like a magical BFF to pumpkin.

Biscoff Pumpkin Muffins

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.

Biscoff Pumpkin Bread

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.

Bisoff Pumpkin Muffins-2

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

Biscoff Pumpkin Muffins

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Servings: 12 Standard Size 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.
Tried this recipe?Mention @lovefromtheoven or tag #lovefromtheoven!

Biscoff Pumpkin Muffins

I hope your family enjoys these as much as we do!

Biscoff Pumpkin Muffins

About author Christi Johnstone of Love From The Oven

Christi is the baker, cook, blogger, food photographer, recipe developer and sprinkle lover behind Love From The Oven. As a busy mom, it's important to Christi that her recipes are family-friendly and picky eater approved. In addition to running Love From The Oven, Christi is the author of The My Little Pony Baking Book and Smart Cookie, and the co-author of Peeps-A-Licious.
Interested in working with Christi? please contact her by email.
This post may contain affiliate links, please see our disclosure policy.

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  2. Cee says

    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.

    Reply

    • Christi says

      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! 😉

      Reply