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Pumpkin Butterscotch Muffins

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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.

pumpkin butterscotch muffins

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!

  • ALL-PURPOSE FLOUR
  • BROWN SUGAR
  • SUGAR
  • GROUND CINNAMON
  • GROUND GINGER
  • GROUND NUTMEG
  • BAKING SODA
  • BAKING POWDER
  • SALT
  • EGGS
  • BUTTER
  • CANNED PUMPKIN
  • BUTTERSCOTCH CHIPS
batch of pumpkin muffins with butterscotch chips

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!

open pumpkin butterscotch muffins can alos be make with salted caramel baking chips

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.

open pumpkin butterscotch muffin

Pumpkin Butterscotch Muffins

Real Mom Kitchen

These Pumpkin Butterscotch Muffins are a delightful fall treat that combines the earthy flavors of pumpkin with the sweet richness of butterscotch chips. The recipe is easy to make, with warm spices like cinnamon and nutmeg enhancing the pumpkin flavor. Perfect for breakfast or a cozy snack, these muffins are a must-try for any pumpkin lover looking for a unique twist on a classic.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 275 kcal

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt
  • 2 eggs
  • ½ cup melted butter
  • 1 cup canned pumpkin
  • 6 oz pkg butterscotch chips

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan with cooking spray or line with cupcake liners.  
  • Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt in a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl.
  • Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; divide into each cup of the muffin pan to about 3/4 full (mine were pretty full). 
  • Bake in preheated 350 degree oven until a toothpick inserted into the center of a muffin comes out clean, around 12 to 15 minutes.  Makes 12 muffins.

Nutrition

Serving: 1 serving | Calories: 275kcal | Carbohydrates: 46g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 328mg | Potassium: 89mg | Fiber: 1g | Sugar: 29g | Vitamin A: 3468IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
Tried this recipe?Let us know how it was!

This recipe is adapted from Allrecipes.

Muffin coming out of muffin tin clean

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14 Comments

  1. Pingback: Pumpkin Cranberry Spice Cake - Real Mom Kitchen : Real Mom Kitchen
  2. I am interested in the Demarle muffin pan is it the same as the cupcake pan? Any information you can give me I would appreciate it. I live in West Hartford, CT 06110. I love to bake and cook. Thanks again.
    Sandy

  3. Those look very yummy but not what I’d call mini. What size muffin cups did you use? The Demarle products look like they work very well!

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  8. I just found your blog from petitchef. I too love Demarle cookware and am always excited to find others that have discovered its wonders! I am posted many recipes using the products. Keep cooking and posting those Demarle ideas!

  9. Wow! These were delicious. I made my first batch with butterscotch chips in a regular muffin pan, and my second batch with milk chocolate chips in a mini muffin pan. Both turned out great. What a wonderful fall recipe. Thanks!

  10. Oh man, I seriously want one of those pans! (And they I'd probably want to collect them all.)

    Your muffins look wonderful. I would never have thought to combone butterscotch with pumpkin.

  11. Great site. Truly enjoy it.
    I am a mommy that enjoys to cook too. By the way, these look INCREDIBLE. I am going to give them a try.

  12. I love my silpats, so I'm sure I'd love these as well. What kind of price are we talking about for muffin pans and the like.

  13. Seriously, the pans look wonderful!!! I am all about baking and cooking and have to thank you for this recipe. I am always on the look out for recipes and baking supplies and you had both in one post. I love it!!