Pumpkin Butterscotch Muffins
Pumpkin butterscotch muffins have a rich pumpkin flavor perfectly complemented by the sweetness of butterscotch chips. These are great for a fall breakfast or dessert!
Why We Love Pumpkin Butterscotch Muffins
Years ago, when my kids were all still little, I came across a recipe for pumpkin butterscotch muffins. Back then, I only rarely made breakfast or snack recipes that were sweetened with sugar. My go-to fall breakfast recipes were these honey-oat pumpkin muffins and healthy pumpkin waffles (and these days, I would have to add these sourdough pumpkin scones and sourdough pumpkin cinnamon rolls!)
But whenever we needed a special fall recipe to take to a church meal or a friend with a new baby, I would often make pumpkin butterscotch muffins. Every time I would take them somewhere people would exclaim about how good they were!
We love these muffins because they are moist, flavorful, and the butterscotch chips just add something special to pumpkin muffins!
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Supplies Needed for This Recipe
- Mixing bowls
- Stand mixer or electric mixer (optional)
- Measuring cups
- Measuring spoons
- Glass measuring cup
- Whisk
- Cupcake pan/muffin tin
- Cupcake liners
- Cooling rack
- Cupcake carrier (optional)
Pumpkin Butterscotch Muffins Ingredients
Find the full ingredient list and amounts in the recipe card at the bottom of this post.
Pumpkin Puree: You can use canned pumpkin puree (not pumpkin pie filling), or you can make your own homemade pumpkin puree with this recipe.
Flour: All-purpose flour is used in this recipe. I choose unbleached flour whenever possible.
Baking Soda: This helps the muffins rise.
Salt: Any salt can be used, but I like to use this sea salt in all of my cooking.
White Sugar: Granulated sugar is used.
Brown Sugar: Brown sugar is the perfect sweetener in any fall recipe. This recipe uses light brown sugar.
Pumpkin Pie Spice: Use store-bought or make your own homemade pumpkin pie spice.
Ground Cinnamon: Adds extra spice to the pumpkin pie spice flavors.
Egg: 2 eggs (room temperature are best).
Milk: Milk is used here as the liquid portion of the recipe.
Oil: I use coconut oil, but you can use any vegetable oil.
Butterscotch Chips: These combine with the pumpkin spice to give these a perfect fall flavor!
Pro Tip: To make 1 teaspoon of pumpkin pie spice substitute, mix together 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves or allspice.
How to Make Pumpkin Butterscotch Muffins
- Preheat oven to 350 degrees F. Add cupcake liners to the muffin tin and set aside.
- In a large mixing bowl combine the first six ingredients (pumpkin, sugars, eggs, milk and coconut oil). If using a stand mixer or handheld electric mixer, mix on medium speed until all ingredients are incorporated. You can also just use a whisk and whisk all the ingredients together.
- In another large bowl, add the dry ingredients (flour, salt, baking soda, pumpkin pie spice and cinnamon) and whisk to combine.
- Add half of the dry ingredients into the wet ingredients and gently stir. Repeat until flour mixture has been combined and smooth. Be careful not to over mix.
- Lastly, fold in the butterscotch chips.
- Fill each cupcake liner to the top with batter. Bake for 27-29 minutes or until a toothpick inserted into the middle comes out clean.
- Allow the muffins to fully cool on a wire rack before serving.
How to Store
To store these pumpkin butterscotch muffins, first allow them to cool completely on a wire cooling rack. Then store them in an airtight container for up to a week.
To freeze these muffins, put them in an airtight container or zip-top bag. They can stay good frozen for a couple of months, and then thaw them overnight in the refrigerator before serving
FAQ
What can I use in place of butterscotch chips?
You can use chocolate chips in place of the butterscotch chips.
What can I substitute for coconut oil?
You can use any type of vegetable oil or melted butter in this recipe.
More Pumpkin Recipes:
- Pumpkin Chocolate Chip Cookies
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Chocolate Brownies
- Homemade Pumpkin Spice Coffee Syrup
- No-Churn Pumpkin Ice Cream
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Pumpkin Butterscotch Muffins
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1/4 cup milk
- 1/2 cup coconut oil melted (or vegetable oil)
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 cup butterscotch chips
Instructions
- Preheat oven to 350 degrees F. Add cupcake liners to a muffin tin and set aside.
- In a large mixing bowl combine first six ingredients (pumpkin, sugars, eggs, milk and vegetable oil). Mix on medium speed (or whisk by hand) until all ingredients are incorporated.
- In another bowl, add the dry ingredients (flour, salt, baking soda, pumpkin pie spice and cinnamon) and whisk to combine.
- Add half of the dry ingredients into the wet and gently stir. Repeat until all mixture has been gently combined and smooth. Be careful not to over mix.
- Lastly, fold in the butterscotch chips.
- Fill each cupcake liner to the top with batter. Bake for 25-29 minutes or until a toothpick inserted into the middle comes out clean.
- Allow the muffins to fully cool on a wire rack.
