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 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

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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.

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