Pumpkin Butterscotch Muffins

Pumpkin Butterscotch Muffins are soft and tender, studded with creamy butterscotch chips. They are practically a dessert!

Pumpkin Butterscotch Muffins are packed with pumpkin flavor! If you can’t get enough, try our tasty Pumpkin Cobbler, Pumpkin Brownies, Pumpkin Waffles, and my fave Pumpkin Roll.

pumpkin muffins with butterscotch chips

I love pumpkin everything. While it typically tends to be a fall flavor, pumpkin is mighty tasty all year long. I usually stock up on canned pumpkin during the fall sales so I always have some on hand.

These Pumpkin Butterscotch Muffins are soft and rich. The pumpkin makes them really tender! I love the pops of butterscotch—it’s really a heavenly combo.

You could definitely add in some chocolate or nuts for crunch, but these are pretty perfect just the way they are. Muffins make a great take and go breakfast, and are very freezable. Even better!

Just mix and bake!

PREP. Preheat oven to 350 degrees. Line muffin pan with cupcake liners and set aside.

DRY INGREDIENTS. In a large bowl, sift together flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.

WET INGREDIENTS. In another bowl, whisk together eggs, butter and pumpkin and add to the dry ingredients.

FILL. Toss butterscotch chips in a little flour to keep from sinking to the bottom. Fold in the butterscotch chips and then scoop into muffin liners to about ¾ full.

BAKE. Bake for 20-24 minutes. Test with toothpick to make sure it’s done.

Variations

• Replace the fall spices with 2 teaspoons of pumpkin pie spice.
• Add chopped nuts like walnuts or pecans.
• Make mini pumpkin butterscotch muffins: Prepare a mini-muffin pan with cooking spray, fill and bake for 10-12 minutes.
• Use other types of chips like milk or white chocolate chips.
• Top with a dusting of powdered sugar.

recipe tips

Muffin Method: This recipe utilizes the muffin method- The purpose of the method is to thoroughly combine the dry ingredients in a separate bowl before you stir the flour mixture into the pumpkin mixture. This helps ensure that all the ingredients are mixed together without overmixing the batter. 

Doneness: To test when the muffins are done, insert a toothpick into the center of a muffin. When it comes out clean or with only a couple crumbles, then they’re done. 

Picture perfect: When I make cookies I place 5 chocolate chips on top of the dough and they come out picture perfect. You can do the same with these muffins. Scoop the batter into the muffin tins and place 5-7 butterscotch chips on top. As the muffins bake and rise the chips will naturally spread right on top. 

Chilled: These muffins taste delicious at room temperature or chilled making them a wonderful warm autumn snack or a cold summer treat.

storing info

STORE. Once the muffins have cooled, you can store them on the counter, fridge or freezer.  Store in an airtight container on the counter for 3-4 days or in the fridge for 5-6 days.

FREEZE. Place muffins in an airtight freezer-safe container and store in the freezer for up to 3 months. I like to place each muffin in a fold top sandwich bag and store them together in a freezer ziploc bag. This makes it really easy to grab a muffin and toss it in a lunch box or diaper bag for a snack.

for More Muffins, try:

• Zucchini Muffins
• Chocolate Muffins
• Banana Crumb Muffins
• Orange Muffins
• Coffee Cake Muffins