Butterscotch Pumpkin Muffins

5 from 90 votes

These Butterscotch Pumpkin Muffins are rich and moist, yet still have a fluffy and airy interior. They’re truly bakery style muffins full of fall flavors and sweet butterscotch chips scattered throughout.

Prep Time10

Cook Time25

Total Time35

Course: brunch, cafe, Dessert, Snack, treats

Servings:

Calories: 316kcal

Author: Courtney Paige

Equipment

Mixing Bowl
Rubber Spatula
Measuring cups and spoons
Hand Mixer
Muffin tin
muffin liners optional

Ingredients

1 stick butter melted
1 can pumpkin puree 15 oz
1/3 cup maple syrup
1 egg
2 tbsp olive oil
1 cup light brown sugar
2 cups all purpose flour
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
1 tbsp pumpkin pie spice
1 tsp ground cinnamon
3/4 cup butterscotch chips + more for topping

Instructions

First, preheat your oven to 350°F and melt your butter in a microwave mixing bowl in 30 second intervals until completely melted.
Add the rest of the wet ingredients (eggs, olive oil, canned pumpkin, and maple syrup) to the mixing bowl. Use an electric hand mixer to combine.
Then beat in brown sugar until completely mixed.
Once wet ingredients are mixed, add dry ingredients to the bowl (flour, salt, baking powder, baking soda, pumpkin pie spice, and cinnamon). Leave out the butterscotch chips for now.
Mix batter thoroughly. You want to be sure no flour clumps remain and ingredients are completely combined. I really recommend a hand mixer as using a whisk isn't as thorough.
Once your Butterscotch Pumpkin Muffin batter is smooth throughout, add in butterscotch chips and stir.
Distribute batter evenly between 12 muffin liners in a muffin tin. The muffin liners will be close to full (these are bakery style muffins and we want them to have large tops). Add additional butterscotch chips on top.
Bake muffins for 22-27 minutes until they have risen and a tooth pick inserted comes out completely clean.
Once your Butterscotch Pumpkin Muffins are finished baking, melt butterscotch chips and drizzle on top of muffins if desired and enjoy!

Video

Notes

These Pumpkin Butterscotch Muffins are best stored covered at room temperature for 3 days. You can also store in an airtight container in the fridge for up to 5 days if you prefer a chilled muffin, but make sure they are completely cooled before covering to avoid any condensation build up and a soggy muffin.

Customize them! Instead of butterscotch chips, try white or dark chocolate chips, peanut butter chips or caramel chips. You could even add walnuts or pecans.

Recipe adapted from New York Times Pumpkin Maple Muffins.

Nutrition