Description:
What better combination for the harvest season ... or any season for that matter?

DILLMAN PRODUCT USED:
Dillman Farm pumpkin butter

• 1 1/4 cup Dillman Farm pumpkin butter
• 1/2 cup unsalted butter
• 1/4 cup sugar
• 2 eggs
• 1/2 tsp vanilla extract
• 1 1/3 cup all purpose flour
• 2 tsp fresh lemon juice
• 1 tsp baking soda
• 1/2 cup chopped pecans
• 1/2 tsp salt

In a bowl, beat butter and sugar together until creamy and smooth. Add eggs and beat well. Add flour, baking soda and salt, and mix until combined. Stir in pumpkin butter, vanilla extracr. lemon juice, and currants. Fill buttered muffin pans 3/4 full, (or use muffin liners.) Bake in preheated 325° oven until toothpick inserted in center comes out clean, about 25 - 30 minutes. Remove muffins from pan and cool on wire rack.