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Pumpkin Butterscotch Muffins Recipe

Lil' Luna
Pumpkin Butterscotch Muffins are soft and tender, studded with creamy butterscotch chips. They are practically a dessert!
5 from 6 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Bread, Breakfast, Snack
Cuisine American
Servings 15
Calories 178 kcal


  • muffin pan
  • cupcake liners


  • 1 ¾ cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup butter, melted
  • 1 cup canned pumpkin
  • 1 (6 ounce) package butterscotch chips tossed in flour


  • Preheat oven to 350 degrees. Line muffin pan with cupcake liners and set aside.
  • In a large bowl, sift together flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.
  • In another bowl, whisk together eggs, butter and pumpkin and add to the dry ingredients.
  • 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 for 20-24 minutes. Test with toothpick to make sure it’s done.


Calories: 178kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 38mgSodium: 213mgPotassium: 78mgFiber: 1gSugar: 15gVitamin A: 2764IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Keyword Pumpkin Butterscotch Muffins
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