No, that’s not a typo. Pumpkin butter-infused butter guilds these sweet, oaty, chocolate-chunk studded gluten-free muffins.
Preheat oven to 400 degrees. Grease muffin pan with canola spray and set aside. Prepare mix as directed. Add applesauce, oats and chocolate chunks and mix until incorporated. 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.