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