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
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.