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Pumpkin Butterscotch Muffins |

Pumpkin Butterscotch Mini Muffins

  • Author: Laura
  • Yield: 12 muffins 1x


  • 1 3/4 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup melted butter
  • 1 cup canned pumpkin
  • 1 (6 ounce) pkg butterscotch chips


  1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan with cooking spray or line with cupcake liners. (With the Demarle pan you can skip this step) 
  2. Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl.
  3. 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). 
  4. 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.
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
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