Pumpkin Butterscotch Muffins Recipe (2024)

The unlikely combination of pumpkin and butterscotch comes together to make the perfect from-scratch fall treat.

You’ll absolutely love these Pumpkin Butterscotch Muffins. I always thought making muffins from scratch seemed slightly intimidating, but it’s really so much easier than it seems!

As much as I love a good shortcut cake mix recipe (like our blueberry cake mix muffins), there’s just something so satisfying about making something completely from scratch!

These muffins combine pumpkin and butterscotch for a surprisingly sweet taste.

They are the perfect fall recipe. And the best part is, when they bake in the oven, they make your whole house smell amazing.

How to make pumpkin butterscotch muffins

Start by preheating the oven to 350 degrees.

In a large bowl, sift together flour, sugars, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt.

In a second bowl, mix together eggs, butter, and pumpkin. Slowly add the pumpkin mixture to the dry ingredients. Add in 1 1/2 cups butterscotch chips.

Spray a muffin tin (or use muffin tin liners) with cooking spray. Pour batter into the muffin tins, so they’re about 2/3 full. Sprinkle remaining butterscotch chips on top.

Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

This recipe makes perfectly fluffy, moist muffins every time. It will usually make about 15-18 muffins (depending on how full you fill the muffin tins).

We love them served for breakfast, as a quick snack on the go, or as an afternoon treat with hot chocolate or apple cider.

Love cooking as much as we do? Join our FREE private Facebook Group: Six Sisters’ Dinner Club!

Substitutions

We think the pumpkin and butterscotch make a winning combination, but you could definitely substitute other ingredients in their place. We like these:

• Chocolate chips
• Chopped walnuts
• White chocolate chips
• Crumb topping (like the one from this muffin recipe)
• Topped with glaze (like the one from this recipe)
• Sprinkled with powdered sugar

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbookincludes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you.Order your copy today!

Related article: Love pumpkin muffins? Try our Pumpkin Spice Muffins with Streusel Topping and our Chocolate Pumpkin Muffins!

More from-scratch muffin recipes

• Mini Banana Chocolate Chip Muffins
• Healthy Banana Muffins
• Chocolate Banana Blender Muffins
• Peach Oatmeal Muffins
• Banana Crumb Muffins

Serves: 18

Pumpkin Butterscotch Muffins Recipe

The delicious combination of pumpkin and butterscotch comes together to make the perfect fall treat.

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

PrintPin

Ingredients

• 1 ¾ cups flour
• ½ cup brown sugar
• ½ cup sugar
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon nutmeg
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 2 eggs
• ½ cup butter melted
• 1 cup canned pumpkin puree
• 11 ounces butterscotch chips

Instructions

• Preheat oven to 350 degrees.

• In a large bowl, sift together flour, sugars, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt.

• In a second bowl, mix together eggs, butter, and pumpkin. Slowly add the pumpkin mixture to the dry ingredients. Add in 1 1/2 cups butterscotch chips.

• Spray a muffin tin (or use muffin tin liners) with cooking spray. Pour batter into the muffin tins, so they're about 2/3 full. Sprinkle remaining butterscotch chips on top.

• Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Notes

We think the pumpkin and butterscotch make a winning combination, but you could definitely substitute other ingredients in their place. We like these:

• Chocolate chips
• Chopped walnuts
• White chocolate chips
• Crumb topping (like the one fromthis muffin recipe)
• Topped with glaze (like the one fromthis recipe)
• Sprinkled with powdered sugar

See Also

Easy Chocolate Bark Recipe (Paleo, Vegan, Keto)

Nutrition

Calories: 173 kcal · Carbohydrates: 38 g · Protein: 2 g · Fat: 1 g · Saturated Fat: 1 g · Cholesterol: 20 mg · Sodium: 216 mg · Potassium: 65 mg · Fiber: 1 g · Sugar: 26 g · Vitamin A: 2173 IU · Vitamin C: 1 mg · Calcium: 26 mg · Iron: 1 mg

Equipment

• Mixing bowls

• Muffin Tin

Recipe Details

Course: Dessert

Cuisine: American

Slightly adapted from this recipe.

Be sure to not miss another recipe! Follow Six Sisters’ Stuff on Instagram|Facebook|Pinterest|YouTube

Have you checked out our YouTube channel?
Watch how to make these simple cake mix blueberry muffins below.