These sweet Pumpkin Butterscotch Muffins are perfect for fall. The flavor of pumpkin goes surprisingly well with butterscotch. And there’s lots and lots of butterscotch chips in these made from scratch muffins. Perfect for pairing with a cup of coffee.
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
Pumpkin Butterscotch Muffins
Equipment
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
- Preheat oven to 350 degrees and place cupcake liners in a 12-cup muffin tin.
- In a large bowl, whisk together flour, both sugars, spices, salt, baking soda, and baking powder.
- In a medium bowl whisk together eggs, pumpkin, melted butter, and vegetable oil.
- Add wet ingredients to dry and stir just until mixed.
- Stir in butterscotch chips.
- Divided batter evenly between the 12 cups. Bake 20 to 22 minutes.
Notes
Nutrition
Want to Save This Recipe?
Originally posted October 4, 2017.
Disclosure: This post may contain affiliate links.
My friend makes these with a cake mix. Spice cake mix dry in a bowl, add in one can of pumpkin (not pie mix), then add a bag of butterscotch morsels. bake at 350 for 20 minutes. no egg, no oil. just dry cake mix and pumpkin then morsels. so good.
Not good at all… very bland had to throw whole batch out disappointed.
Will it work to substitute the flour for gluten free baking 1 to 1 flour?
Not good. They taste like flour and butterscotch chips. I don’t think there is enough of the pumpkin and spices
Loved these muffins! Great recipe. I decided to do 1/2 butterscotch and 1/2 white chocolate chips. Topped with a sprinkle of walnut pieces & cinnamon sugar. Delicious 🙂
That does sound delicious! 🙂
These are now my favorite pumpkin muffin – they baked up perfect, moist and delicious ! The combination of pumpkin and butterscotch wins out over chocolate chip this fall ! Thanks for a great recipe.
So glad you enjoyed them Jean!
I just made these and they are DELICIOUS!!!It is so perfect for a fall morning(or afternoon, or evening, or ANY time)
I love this recipe idea! Definitely two of my favorite flavors.
Thanks LeAndra!