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!
Servings: 12 Muffins
Calories: 279kcal
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.
Notes
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 stay good frozen for up to three months.
Nutrition
Serving: 1muffin | Calories: 279kcal | Carbohydrates: 45g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 259mg | Potassium: 53mg | Fiber: 1g | Sugar: 29g | Vitamin A: 76IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg
