Breads and Muffins
Pumpkin Butterscotch Muffins
These sweet Pumpkin Butterscotch Muffins are perfect for fall. The flavor of pumpkin goes surprisingly well with butterscotch. And there’s
- Serves 12
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Pumpkin Butterscotch Muffins are flavored with lots of fall spices- cinnamon, ginger, nutmeg, and allspice. They make the house smell wonderful while they are baking in the oven. Such a wonderful autumnal dessert or snack.
I love to bake pumpkin treats during the fall months and I especially like to be able to start the day with something pumpkiny like these muffins or this Pumpkin Coffee Cake. Scroll down for more pumpkin recipes.
These moist, tender muffins have plenty of sweetness and flavor from canned pumpkin, lots of butterscotch chips and warm spices.
Can Pumpkin Muffins Be Frozen?
Yes! Pumpkin muffins freeze really well. Let the muffins cool completely and then wrap them individually in plastic wrap and place in a ziplock freezer bag. Thaw in the refrigerator overnight or on the counter. You can microwave them briefly to warm them.
Embrace the joy of pumpkin spiced goodness throughout the day with these pumpkin muffins. Whether they are served as a breakfast, afternoon snack, or a delightful dessert after dinner, these muffins will be much enjoyed.
More Pumpkin Recipes
- Spicy Pumpkin Bread
- Pumpkin Cake with Rum Glaze
- Caramel Pecan Pumpkin Pull-Aparts
- Pumpkin Cheesecake with Gingersnap Crust
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Originally posted October 4, 2017.
Recipe
Pumpkin Butterscotch Muffins
These sweet Pumpkin Butterscotch Muffins are perfect for fall. The flavor of pumpkin goes surprisingly well with butterscotch.
- Serves 12
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup packed light brown sugar
- 1/3 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoons ground nutmeg
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 eggs
- 1 cup canned pumpkin
- 1/2 cup butter, (melted)
- 1 1/2 cups butterscotch chips
- 1 tablespoon Vegetable oil
Instructions
- 1
Preheat oven to 350 degrees and place cupcake liners in a 12-cup muffin tin.
- 2
In a large bowl, whisk together flour, both sugars, spices, salt, baking soda, and baking powder.
- 3
In a medium bowl whisk together eggs, pumpkin, melted butter, and vegetable oil.
- 4
Add wet ingredients to dry and stir just until mixed.
- 5
Stir in butterscotch chips.
- 6
Divided batter evenly between the 12 cups. Bake 20 to 22 minutes.
Notes
Muffins can be kept at room temperature for 4 days or frozen for up to 2 months. Nutritional info is provided as an estimate only and can vary based on brands of products used.
Equipment
- Mixing Bowls
- Whisk
- Muffin Tin
Nutrition
- Calories292 kcal
- Carbohydrates50 g
- Protein3 g
- Fat9 g
- Saturated Fat6 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat2 g
- Trans Fat0.3 g
- Cholesterol50 mg
- Sodium355 mg
- Potassium89 mg
- Fiber1 g
- Sugar32 g
- Vitamin A3475 IU
- Vitamin C1 mg
- Calcium30 mg
- Iron1 mg
