Pumpkin Butterscotch Muffins Recipe
Pumpkin Butterscotch Muffins are an easy, soft, and tender muffin with creamy butterscotch chips mixed into the batter.
Serving18 muffins
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
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. Slightly adapted from this recipe.
Nutrition
Calories: 173 kcal · Carbohydrates: 38 g · Protein: 2 g · Fat: 1 g · Saturated Fat: 1 g · Cholesterol: 20 mg · Sodium: 216 mg · Potassium: 65 mg · Fiber: 1 g · Sugar: 26 g · Vitamin A: 2173 IU · Vitamin C: 1 mg · Calcium: 26 mg · Iron: 1 mg