You’ll absolutely love these Pumpkin Butterscotch Muffins. I always thought making muffins from scratch seemed slightly intimidating, but it’s really so much easier than it seems! As much as I love a good shortcut cake mix recipe (like our blueberry cake mix muffins), there’s just something so satisfying about making something completely from scratch!
These muffins combine pumpkin and butterscotch for a surprisingly sweet taste. They are the perfect fall recipe. And the best part is, when they bake in the oven, they make your whole house smell amazing.
Recipe Ingredient Notes
- Flour
- Brown Sugar
- Sugar
- Cinnamon
- Ground Ginger
- Nutmeg
- Baking Soda
- Baking Powder
- Salt
- Eggs
- Butter
- Pumpkin Puree
- Butterscotch Chips
How to Make Pumpkin Butterscotch Muffins
- Start by preheating the oven to 350 degrees.
- In a large bowl, sift together flour, sugars, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt.
In a second bowl, mix together eggs, butter, and pumpkin. Slowly add the pumpkin mixture to the dry ingredients. Add in 1 1/2 cups butterscotch chips. - Spray a muffin tin (or use muffin tin liners) with cooking spray. Pour batter into the muffin tins, so they’re about 2/3 full. Sprinkle remaining butterscotch chips on top.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- This recipe makes perfectly fluffy, moist muffins every time. It will usually make about 15-18 muffins (depending on how full you fill the muffin tins).
- We love them served for breakfast, as a quick snack on the go, or as an afternoon treat with hot chocolate or apple cider.
Recipe Notes
We think the pumpkin and butterscotch make a winning combination, but you could definitely substitute other ingredients in their place. We like to substitute in the following ingredients: chocolate chips, chopped walnuts, white chocolate chips, crumb topping, topped with glaze, or sprinkled with powdered sugar.
Storage Instructions
Counter: Place any remaining muffins that you tend to eat the tender snickerdoodle muffins next 2-3 days in a ziplock bag and store them on the counter.
Freezer: Store these in a freezer-safe ziplock freezer bag for up to 3 months for the best results for the delicious muffins.
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- Chocolate Pumpkin Muffins
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- Pumpkin Butterscotch Muffins
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- Pumpkin Zucchini Bread
Pumpkin Butterscotch Muffins Recipe
Ingredients
- 1 ¾ cups flour
- ½ cup brown sugar
- ½ cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup butter, melted
- 1 cup canned pumpkin puree
- 11 ounces butterscotch chips
Equipment
Instructions
- Preheat oven to 350℉.
- In a large bowl, sift together flour, sugars, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt.
- In a second bowl, mix together eggs, butter, and pumpkin. Slowly add the pumpkin mixture to the dry ingredients. Add in 1 ½ cups butterscotch chips.
- Spray a muffin tin (or use muffin tin liners) with cooking spray. Pour batter into the muffin tins, so they're about ⅔ full. Sprinkle remaining butterscotch chips on top.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
