Pumpkin Butterscotch Muffins Recipe
The delicious combination of pumpkin and butterscotch comes together to make the perfect fall treat.
- 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