These are the best Pumpkin Butterscotch Muffins made from scratch. You can also make them as doughnuts. This is an easy pumpkin recipe to get you ready for Fall!

I have a few recipes that are my absolute favorite recipes. Here’s one of them, since the air outside is getting a little cooler and it’s Fall. My sister says these are the best things she has ever tasted. She also thought it was a very bizarre type of muffin and she was afraid to try them.

Good thing I convinced her they were wonderful!

You can even make these into cookies! Check out how I have adapted this recipe to make the best pumpkin butterscotch cookies! 

Pumpkin Butterscotch Muffins

Ingredients

• 1 ¾  cups all-purpose flour
• ½  cup brown sugar
• ½  cup white sugar
• 1 (heaping) teaspoon ground cinnamon
• ½   (heaping) teaspoon ground nutmeg
• ½   (heaping) teaspoon ground ginger
• 1 teaspoon baking soda
• ¼  teaspoon baking powder
• ½  teaspoon salt
• 2 eggs
• ½  cup melted butter
• 1 cup canned pumpkin ( I have also used fresh pumpkin puree)
• About 3/4 cup – 1 cup butterscotch chips… Or more because it’s so good!

Directions

Preheat oven to 350 degrees F (175 degrees C). Place muffin liners in the pan and set it aside.

Sift together the flour, brown sugar, white sugar, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt into a large bowl.

Whisk together the eggs, butter, and pumpkin in a separate bowl.

Mix the flour mixture with the egg mixture. Stir in the butterscotch chips.

Fill the paper liners about 3/4 full. Top with extra butterscotch chips if desired. I like to use an ice cream scooper. 

Bake in preheated oven. Bake mini muffins for 10 to 12 minutes and large muffins for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.

My boy loves them!

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Yield: 15

Pumpkin Butterscotch Muffins

Print

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 ¾ cups all-purpose flour
• ½ cup brown sugar
• ½ cup white sugar
• 1 (heaping) teaspoon ground cinnamon
• ½ (heaping) teaspoon ground nutmeg
• ½ (heaping) teaspoon ground ginger
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 2 eggs
• ½ cup melted butter
• 1 cup canned pumpkin ( I have also used fresh pumpkin puree)
• 1 (6 ounce) package butterscotch chips (about 3/4 cup)

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Place muffin liners in the pan and set it aside.
2. Sift together the flour, brown sugar, white sugar, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt into a large bowl.
3. Whisk together the eggs, butter, and pumpkin in a separate bowl.
4. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips.
5. Fill the paper liners about 3/4 full. Top with extra butterscotch chips if desired.
6. Bake in preheated oven. Bake mini muffins for 10 to 12 minutes and large muffins for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Did you make this recipe?

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