Pumpkin Butterscotch Muffins

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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.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Calories 275kcal

Author Laura

Equipment

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