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Flash Back – Pumpkin Butterscotch Muffins


Since it is starting to get a little cool outside, I thought I would bring back my Pumpkin Butterscotch muffins. These muffins are amazing! The combination of the pumpkin and butterscotch is a flavor you have probably never tried – but I promise you will love!

Pumpkin Butterscotch Muffins

  • 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)


  1. Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin or regular pan with cooking spray.
  2. 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; pour into each cup of the muffin pan to about 3/4 full.
  3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean.Bake mini muffins for 10 to 12 minutes and large muffins for 15-18 minutes.

I like to really taste the spices in my muffins so I put a heaping amount in the mix. I usually make some large and some mini muffins.

So what do you think? Are you going to try this recipe?

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Muffin Round up - Mom vs the Boys

Tuesday 20th of May 2014

[…] Carrot and Zucchini  Pumpkin Butterscotch Low Fat Spiced Pumpkin Pumpkin Chocolate Chip Low Fat Pumpkin Chocolate Chip Pumpkin Chia Seed […]

Ivanna Bonilla

Thursday 28th of November 2013

How many muffins does this recipe make?


Friday 29th of November 2013

It will make at least 12 - it could make more if you make them a little smaller.

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