Pumpkin Butterscotch Muffins

The unlikely combination of pumpkin and butterscotch comes together to make the perfect from-scratch fall treat.

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.

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.

Substitutions

We think the pumpkin and butterscotch make a winning combination, but you could definitely substitute other ingredients in their place. We like these:

  • Chocolate chips
  • Chopped walnuts
  • White chocolate chips
  • Crumb topping (like the one from this muffin recipe)
  • Topped with glaze (like the one from this recipe)
  • Sprinkled with powdered sugar

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More from-scratch muffin recipes

Serves: 18

Pumpkin Butterscotch Muffins

The unlikely combination of pumpkin and butterscotch comes together to make the perfect fall treat.

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup melted butter
  • 1 cup canned pumpkin
  • 1 (11 ounce) package butterscotch chips (divided)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, sift together flour, sugars, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt.
  3. 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.
  4. 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.
  5. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Tags

Cuisines
American
Occasions
Fall
Courses
Snack
Cooking
Baking
Diet
vegetarian
pescetarian
Allergy
soy free
seafood free
treenut free
sesame free
mustard free
7.8.1.2
3996
https://www.sixsistersstuff.com/recipe/pumpkin-butterscotch-muffins/

Slightly adapted from this recipe.

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