Why You’ll Love This Recipe

Pumpkin butterscotch muffins are a delightful combination of two irresistible flavors: the warm, earthy taste of pumpkin and the rich, sweet flavor of butterscotch. These muffins are moist, soft, and perfectly spiced, making them a wonderful fall treat or a cozy addition to any breakfast or snack time. The butterscotch chips melt into the muffin, adding pockets of sweetness that contrast beautifully with the pumpkin. Quick and easy to make, they’ll fill your kitchen with a delicious aroma and make for the perfect indulgence.

Pumpkin Butterscotch Muffins

Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup vegetable oil or melted butter
1/2 cup brown sugar (packed)
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup butterscotch chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
Prepare the Wet Ingredients:
- In a large bowl, whisk together the eggs, pumpkin puree, vegetable oil (or melted butter), brown sugar, granulated sugar, and vanilla extract until smooth and well combined.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix—this will ensure light and fluffy muffins.
Add the Butterscotch Chips:
- Gently fold in the butterscotch chips, making sure they’re evenly distributed throughout the batter.
Fill the Muffin Tin:
- Divide the muffin batter evenly among the 12 muffin cups, filling each about 2/3 full.
Bake the Muffins:
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. If the toothpick comes out with wet batter, continue baking for a few more minutes.
Cool and Serve:
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

Servings and Timing

Servings: 12 muffins
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 18-22 minutes

Variations

Spicy version: Add a pinch of ground ginger or cloves for an extra layer of warmth.
Nuts: Add 1/2 cup of chopped pecans or walnuts for some crunch and extra flavor.
Vegan version: Substitute eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), and use a non-dairy oil or melted coconut oil instead of butter.
Gluten-free option: Use a 1:1 gluten-free flour blend in place of all-purpose flour for a gluten-free version.

Storage/Reheating

Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to 1 week.
Reheating: To reheat, microwave the muffins for 10-15 seconds, or warm them in the oven at 300°F (150°C) for about 5 minutes.

FAQs

1. Can I use fresh pumpkin puree instead of canned?

Yes, you can use homemade pumpkin puree, but make sure it is well-drained and not too watery. Canned pumpkin has a thicker consistency, which helps the muffins hold their shape.

2. Can I make these muffins ahead of time?

Yes, these muffins can be made ahead and stored at room temperature for up to 3 days. They also freeze well for up to 3 months—just wrap them tightly in plastic wrap or foil.

3. Can I use dark brown sugar instead of light brown sugar?

Yes, dark brown sugar will work in this recipe, but it will give the muffins a slightly deeper, molasses-like flavor.

4. Can I substitute the butterscotch chips?

If you prefer, you can substitute butterscotch chips with chocolate chips, white chocolate chips, or even cinnamon chips for a different flavor profile.

5. How do I know when my muffins are done?

The best way to test if the muffins are done is by inserting a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they’re done. If there’s wet batter, continue baking for a few more minutes.

6. Can I add other spices to the muffins?

Absolutely! You can add a pinch of ground ginger, cloves, or even a touch of cardamom for additional warmth and depth of flavor.

7. Can I use butter instead of oil?

Yes, you can replace vegetable oil with melted butter for a richer flavor. Just ensure that the butter is cooled before adding it to the batter.

8. Can I make these muffins without the sugar?

While sugar adds sweetness and helps with the texture, you can reduce the amount or use a sugar substitute, like stevia or monk fruit sweetener. Keep in mind that this might affect the final texture and flavor.

9. Can I use a mini muffin tin?

Yes, you can use a mini muffin tin, but the baking time will be shorter. Start checking for doneness after 10-12 minutes.

10. Can I make these muffins gluten-free?

Yes, you can make these muffins gluten-free by using a 1:1 gluten-free flour blend. Make sure your baking soda and other ingredients are also gluten-free.

Conclusion

Pumpkin butterscotch muffins are the perfect autumn treat with their rich, spiced pumpkin flavor and sweet bursts of butterscotch. Moist, soft, and delicious, they’re ideal for breakfast, brunch, or a mid-afternoon snack. Whether you’re baking them for yourself or sharing with family and friends, these muffins are sure to be a hit. Try this recipe today and enjoy a little slice of fall in every bite!

Jane