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Pumpkin Butterscotch Muffins Recipe

The delicious combination of pumpkin and butterscotch comes together to make the perfect fall treat.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Easy egg muffins, fall recipe, pumpkin muffins, pumpkin muffins from scratch
Servings: 18
Calories: 173kcal


  • Mixing bowls
  • Muffin Tin


  • 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


  • Preheat 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.


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


Calories: 173kcal | Carbohydrates: 38g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 216mg | Potassium: 65mg | Fiber: 1g | Sugar: 26g | Vitamin A: 2173IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg