Home » Recipes » Breads and Muffins » Muffins » Pumpkin Butterscotch Muffins

Pumpkin Butterscotch Muffins

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

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.

From scratch Pumpkin Butterscotch Muffins

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.

Butterscotch Pumpkin Muffins

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.

Pumpkin Butterscotch Muffins recipe

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.

Homemade Pumpkin Butterscotch Muffins

More Pumpkin Recipes

Pumpkin Butterscotch Muffins

Pumpkin Butterscotch Muffins

These sweet Pumpkin Butterscotch Muffins are perfect for fall. The flavor of pumpkin goes surprisingly well with butterscotch. 
PREP: 15 minutes
COOK: 20 minutes
TOTAL: 35 minutes


  • 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


  • 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.


Muffins can be kept at room temperature for 4 days or frozen for up to 2 months.
Nutritional info is provided as an estimate only and can vary based on brands of products used.


Calories: 292kcal | Carbohydrates: 50g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 355mg | Potassium: 89mg | Fiber: 1g | Sugar: 32g | Vitamin A: 3475IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
Author: Christin Mahrlig
Course: Breads
Cuisine: American
Keyword: fall, muffins, pumpkin

Want to Save This Recipe?

Originally posted October 4, 2017.

Disclosure: This post may contain affiliate links.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

I accept the Privacy Policy

17 thoughts on “Pumpkin Butterscotch Muffins”

  1. heather Novaks

    As a passionate food enthusiast, I genuinely appreciate the culinary photographs you showcase on your website. If you’re into fashion, don’t miss this opportunity to elevate your look with the David Byrne Big Suit

  2. These were absolutely delicious! I am not typically a butterscotch lover, but this was an amazing combo! Could not stop eating

  3. billyoberts

    Pumpkin Butterscotch Muffins are a delightful twist on traditional pumpkin muffins. The rich, warm flavors of pumpkin and butterscotch combine to create a perfect fall treat. These moist and flavorful muffins are a must-try for anyone looking to add a touch of sweetness and autumn spice to their morning routine. A delicious way to embrace the season

  4. 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.

  5. Not good. They taste like flour and butterscotch chips. I don’t think there is enough of the pumpkin and spices

  6. 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 🙂

  7. 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.

  8. I just made these and they are DELICIOUS!!!It is so perfect for a fall morning(or afternoon, or evening, or ANY time)

Scroll to Top