Tailgate Friday: Pumpkin Beer Muffins

A happy, happy Friday to you! I hope you all have some lovely plans for this weekend. Me? I’m running a half marathon over in Nashville tomorrow morning (my first since June) and then spending the weekend at my parent’s house. I might even get some wedding planning done but…ha…let’s not kid ourselves.

So these muffins were developed under the theory that sometimes football games start early. An 11 AM kickoff makes for early tailgates, and face it, nobody wants chili or a cheeseburger that early in the morning (or maybe you do, in which case I salute you). So I wanted to incorporate brunchy (and booze filled!) items into tailgate Friday just for that purpose.

It needs to be noted these are not normal muffins. These are manly muffins that have some oomph to them. They were developed from a beer bread recipe so these suckers are dense. Also, they are only lightly sweet so please don’t make these with expectations of enjoying a typical cake-like muffin. They are great on their own, but smothered in honey or maple butter are, in my opinion, even better. Spicy, malty & pumpkiny, these are a solid choice for an early game or an on-the-go breakfast with some actual substance. Enjoy!

Pumpkin Beer Muffins

Difficulty: Medium

Yields: 1 Dozen


  • 12 ounces pumpkin beer (I used Southern Tier’s Pumpking because, well, duh)
  • 3 cups flour
  • 1/4 cup sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, melted
  • 3/4 cup pumpkin
  • 1 Tbsp brown sugar
  • 1 tsp pumpkin pie spice
  • 2 Tbsp milk
  • Sanding sugar
  • Pepitas (pumpkin seeds), optional


  1. Preheat oven to 350
  2. In a saucepan over medium heat, simmer and reduce the beer to about 3/4 of a cup. Remove from heat and allow to cool slightly
  3. In a bowl, combine flour, sugar, baking powder, and salt. Set aside
  4. In another bowl, combine reduced beer, pumpkin, butter, brown sugar, pumpkin pie spice, and milk.
  5. Incorporate flour mixture with the liquid and stir until combined. Batter will be thick.
  6. Using a 3/4 cup measuring cup, scoop batter into greased, unlined, muffin pan
  7. Top each muffin with a sprinkling of sanding sugar (pepitas if you fancy)
  8. Bake for 45 minutes or until a toothpick comes out clean



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