By: Merritt

Pumpkin maple muffins are a fall and winter staple for me! I love the smell of pumpkin baked goods and having a batch of these pumpkin muffins made with cashew butter is a great way to fill your kitchen with cozy smells that make you want to curl up and watch a good movie!

This recipe is for a small batch, where the muffins are made in a mini muffin tin and are bite size. This recipe makes 12 mini muffins that will be eaten very quickly! Made with cashew butter, maple syrup and pumpkin puree, these muffins are moist, easy, and so delicious. Mixing pumpkin puree with cashew butter and maple syrup is a delicious combination that is sweet, a little nutty, and very flavorful.

Common Questions For Pumpkin Maple Muffins Made With Cashew Butter:

What is a Substitute for Cashew Butter?

These muffins use cashew butter to add extra fat and flavor to the pumpkin muffins. I love cashew butter because it is slightly sweet and mild in flavor! Substitutes for cashew butter include peanut butter, almond butter, tahini, or butter.
Peanut butter is a stronger flavor and will change the flavor of the muffins but the other substitutions for cashew butter listed are all mild, delicious, and great alternatives for cashew butter.

pumpkin maple muffin topped with cashew butter

What are Other Cashew Butter Uses?

Having a jar of cashew butter on hand is a great thing. Other uses for cashew butter include your morning toast. Try spreading cashew butter on toasted bagels or sourdough and sprinkle with cinnamon!
Another use for cashew butter is cashew butter and apple slices. A delicious snack that is perfect topped with honey and cinnamon, this combination is a perfect use for cashew butter!

Is Cashew Butter Healthy

Cashew butter is made from ground cashews and can definitely be a healthy addition to baked goods! Cashew butter contains healthy fats, vitamins, and some protein.
As with any food, cashew butter is healthiest in moderation. If you have questions about specific health concerns for cashew butter, I would consult your doctor or nutritionist.

Can you Freeze Pumpkin Puree?

If you have leftover pumpkin puree, you can definitely freeze it for later use. You can freeze pumpkin puree in a plastic bag or freezer safe container. When ready to use the frozen pumpkin puree, allow to defrost in the fridge and then use the puree as normal.
The freezer can introduce more water to your pumpkin puree. You can either skim excess water off as it can defrost separately or heat your pumpkin puree over the stove to reduce it slightly if its very watery when you defrost it!

pumpkin maple muffins made with cashew butter and maple syrup

1 Cup Pumpkin Puree in Grams and Other Uses For Pumpkin Puree:

1 cup of pumpkin puree can weigh between 245 and 260 grams depending on type of pumpkin puree. For example canned puree is often a little denser than fresh puree.
This small batch pumpkin muffin recipe will not use an entire can of pumpkin puree. I have listed other uses for pumpkin puree that are a great way to use up extra pumpkin puree!
- Pumpkin Spice Waffles are a delicious waffle recipe that uses pumpkin puree to bring notes of fall to your morning waffles.
- My Easy Pumpkin Bread Recipe, is a delicious pumpkin bread recipe that pumpkin puree along with toasted pumpkin seeds to make a delicious pumpkin bread recipe.

Ingredients For Pumpkin Maple Muffins with Cashew Butter

Recipe: makes 10-12 mini muffins

1 egg The egg is a binder for you muffins.
1/4 cup butter, melted The butter needs to be melted so it can be easily mixed with the cashew butter and maple syrup.
1/2 cup pumpkin puree The pumpkin puree adds moisture and tons of flavor.
1/3 cup cashew butter The cashew butter adds fat and flavor, you can see above for substitutions and other uses for cashew butter.
1/4 cup Maple Syrup The maple syrup is what add this maple flavor to these muffins. You can also use honey!
2 tsp vanilla extract The vanilla helps add flavor and depth.
1/2 tsp cinnamon: cinnamon adds flavor and compliments the maple syrup and pumpkin!
1/2 tsp pumpkin pie spice: the pumpkin pie spice is a delicious addition. If you do not have pumpkin pie spice, use a dash of nutmeg, clove, and extra cinnamon.
65 grams flour, 1/2 cup The coffee is optional, but helps enhance the chocolate flavor.
3/4 tsp baking powder
1/4 tsp baking soda If you are baking above 5000 feet, I recommend decreasing your baking soday to 1/8 tsp.
1/4 tsp salt Salt helps balance all the sweet!
1 tsp granulated sugar, optional, for topping this is an optional ingredient but is a fun way to make a delicious crunchy muffin top

Notes and Tips For Mini Pumpkin Maple Muffins:

Starting with room temperature eggs and butter helps the prep work go faster! The butter will melt faster if you pull it from the fridge a couple of hours prior to baking. I pull my egg out about an hour from wanted to bake, just to allow it warm up slightly.
If you choose to sprinkle you pumpkin maple muffins with sugar prior to baking, you can add a dash of cinnamon for extra cinnamon flavor!
These muffins are so good spread with extra cashew butter on top after they have cooled. Let me know how you like your muffins served in the comments below!
I bake these pumpkin maple muffins in a mini muffin tin. This makes them a snacking dessert muffin as they are bite size when baked in a mini muffin tin. You can definitely bake these in a regular sized muffin tin and this method will make between 6-8 muffins.

Details and Directions For Pumpkin Maple Muffins with Cashew Butter

Mix the Muffin Batter
1. Preheat the oven to 350 F. Preheating before starting the batter, helps make sure your oven is nice and hot!
2. Melt your butter and add it to a large mixing bowl. I melt my butter in the microwave on 15 second increments but you can melt over the stove too.
3. Add in the pumpkin puree, cashew butter, egg, maple syrup, and vanilla. Using a Stand mixer or hand held mixer, mix the ingredients until uniform, about 60-90 seconds.
4. In a separate bowl, measure out the flour, spices, salt, baking powder, and baking soda. Lightly whisk with a fork to combine. I use a kitchen scale to measure out me flour, this helps increase accuracy. If you do not have a kitchen scale, be sure to scoop your flour with a spoon into your measuring cup.
5. Slowly add the dry ingredients to the wet. Stir with a wooden spoon or spatula to and mix until uniform and combined.
Bake the Pumpkin Maple Muffins
1. Line a mini or regular muffin tin with muffin liners. You can also leave the tin unlined and lightly grease with olive oil or butter to help prevent sticking.
2. Scoop muffin batter into each line so that it is slightly above the top of the tin.
3. Sprinkle with sugar. You can use granulated or sugar in the raw for this step.
4. Bake the muffins for 12-15 minutes or until the tops are are slightly hardened and starting to crack on top.
5. Remove and let cool, enjoy!

Pumpkin Maple Muffins Made with Cashew Butter