Today’s recipe brings together the delightful flavors of pumpkin and butterscotch in these moist and flavorful pumpkin butterscotch muffins. These muffins perfectly capture the essence of fall, blending pumpkin’s earthy warmth with the rich butterscotch sweetness.

It’s a combination you might not expect, but once you try it, you’ll see how well they complement each other. This makes these muffins a unique twist on the classic pumpkin treat. They’re a must-try for any pumpkin lover looking for something different.

When I first made these muffins, I was curious about how pumpkin would pair with butterscotch. To my surprise, the sweet butterscotch perfectly balanced the spiced, earthy pumpkin, creating a warm, comforting bite full of autumn flavors.

If you’re not a fan of butterscotch, no worries! You can easily swap in chocolate chips, and the muffins will still be delicious. But if you’re open to trying something new, the butterscotch brings a refreshing sweetness to the traditional pumpkin muffin.

Once, I found myself without butterscotch chips, but I had some salted caramel baking chips from Kroger. I decided to give them a try, and let me tell you, they were a game-changer! The salted caramel chips added a rich, slightly salty sweetness that took these muffins to the next level. It might just be my new go-to version of these pumpkin muffins—they were that good!

Ingredients to Make Pumpkin Butterscotch Muffins

• ALL-PURPOSE FLOUR
• BROWN SUGAR
• SUGAR
• GROUND CINNAMON
• GROUND GINGER
• GROUND NUTMEG
• BAKING SODA
• BAKING POWDER
• SALT
• EGGS
• BUTTER
• CANNED PUMPKIN
• BUTTERSCOTCH CHIPS

How to Make Pumpkin Butterscotch Muffins

Preheat your oven to 350°F (175°C). Prepare your muffin tin by greasing it with cooking spray or lining it with cupcake liners.

In a large mixing bowl, sift together the dry ingredients: flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt. This helps ensure that the spices and leavening agents are evenly distributed throughout the batter.

Whisk together the eggs, melted butter, and pumpkin puree in a separate bowl until smooth. This will be the base of the batter, adding moisture and that rich pumpkin flavor.

Gradually combine the wet ingredients with the dry ingredients, stirring just until the two are well incorporated. Be careful not to overmix the batter to avoid dense muffins. Finally, fold in the butterscotch chips, ensuring they’re evenly distributed throughout the mixture.

Spoon the batter into the prepared muffin cups, filling each about ¾ of the way full. If you’re like me and want a hearty muffin, don’t hesitate to fill them almost to the top.

Place the muffin pan in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. This indicates that the muffins are fully cooked.

Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely. Makes 12 muffins. Enjoy the warm flavors of pumpkin and butterscotch in every bite!

Frequently Asked Questions

Can I substitute the butterscotch chips with other types of chips?
Yes, if you’re not a fan of butterscotch, you can easily swap them with chocolate chips, white chocolate chips, or even caramel chips. The recipe is versatile, and each variation brings its own unique flavor to the muffins.

How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to 5 days or freeze them for up to 3 months. If freezing, wrap each muffin in plastic wrap and store it in a freezer-safe bag.

Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum or a similar binder to ensure the muffins have the right texture.

How do I prevent my muffins from sticking to the liners?
To prevent muffins from sticking to the liners, use parchment paper liners or spray the muffin liners lightly with non-stick cooking spray before pouring the batter in. Alternatively, you can use a silicone muffin pan that doesn’t require liners.

Can I add nuts or other mix-ins to this recipe?
Yes! Chopped walnuts, pecans, or even dried cranberries can be great additions to these muffins. Fold in about ½ cup of your desired mix-in at the same time you add the butterscotch chips.

Can I make mini pumpkin butterscotch muffins with this recipe?
Definitely! You can make mini muffins by using a mini muffin pan. Adjust the baking time to about 8-10 minutes, or until a toothpick inserted into the center comes out clean.

FOR MORE RECIPES LIKE THIS, TRY:

• Pumpkin Steamer
• Pumpkin Sheet Cake
• Chewy Pumpkin Ginger Cookies
• Pumpkin Cupcakes with Maple Frosting

This recipe is adapted from Allrecipes.