Pumpkin Choc-Oat Chip Muffins with Pumpkin Butter-Butter
No, that’s not a typo. Pumpkin butter-infused butter gilds these chocolate-chunk studded, gluten-free muffins.
For the Muffins
For the Pumpkin Butter-Butter
Preheat oven to 400 degrees. Grease muffin pan with canola spray and set aside. In a large bowl, whisk together muffin mix, water, oil and eggs. Add applesauce, oats and chocolate chunks and stir gently; do not overmix. Spoon batter into muffin tins about 2/3 full. Bake for 26-30 minutes or until a toothpick inserted into the center comes out clean. Cool for 20 minutes.
While muffins are cooling, mix softened butter and pumpkin butter in a small bowl until well blended. Break open muffins and serve with a healthy dollop of Pumpkin Butter Butter. Muffins will keep in an airtight container for three days.