Pumpkin-Orange Muffins with Orange Butter

The orange butter is a perfect match for these pumpkin-orange muffins. The fall flavors compliment each other and make a great addition to any brunch.

Ingredients:

• Muffins:
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1 tablespoon grated orange peel
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup canned pumpkin
• 1/2 cup chopped walnuts or pecans
• 1/4 teaspoon cinnamon
• 2 tablespoons granulated sugar
• Orange Butter:
• 1/2 cup butter, softened
• 1/2 teaspoon grated orange peel
• 1/4 cup granulated sugar

Directions:

In large bowl, combine the flour, 1 cup granulated sugar, baking powder, 1 tablespoon orange peel, pumpkin pie spice, baking soda, and salt. Stir in eggs and pumpkin and mix just until dry ingredients are moistened. Fold in nuts. Fill greased or paper-lined muffin cups two-thirds full. Combine cinnamon and 2 tablespoons granulated sugar and sprinkle evenly over top of muffins. Bake at 400 degrees for 18-22 minutes or until toothpick inserted in center of muffin comes out clean. Cool in pans for 5 minutes and remove to wire racks. In a medium bowl, beat together the butter, 1/2 teaspoon orange peel and 1/4 cup granulated sugar until smooth. Serve butter mixture with warm muffins.

Number of Servings: 12 muffins

Notes from the Cook: