These pumpkin butterscotch muffins are a cozy treat that blends the warm flavors of pumpkin and sweet butterscotch. They are moist and perfect for any time of day!
Baking these feels like a hug in the kitchen. I love enjoying them fresh or toasting them a bit for breakfast. Trust me, your taste buds will smile! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffins. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend, and the muffins will still turn out great!
Pumpkin Puree: Canned pumpkin puree works perfectly, but you can make your own by baking and blending fresh pumpkin. Just make sure to avoid using pumpkin pie filling, as it has added sugar and spices.
Butterscotch Chips: If you’re not a fan of butterscotch, you could swap them out for chocolate chips or white chocolate chips. They add a lovely sweetness to the muffins.
Eggs: For an egg-free version, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes).
Spices: Feel free to adjust the spices to your taste! You can add more cinnamon or even include a pinch of cardamom for a different flavor profile.
How Can You Ensure Your Muffins Are Moist and Fluffy?
The key to making impossibly moist muffins lies in how you mix the ingredients. First, don’t overmix the batter! Once the wet and dry ingredients meet, stir just until you don’t see any dry flour. It’s okay if there are a few lumps. This gentle approach keeps the muffins light.
- Incorporate the ingredients until just combined. Overmixing can lead to dense muffins.
- Make sure to measure your flour correctly. Spoon it into the measuring cup, then level it off for accuracy.
- Do not skip the optional toppings! Chopped nuts or extra butterscotch chips add texture and flavor.
Following these tips will help you create pumpkin butterscotch muffins that are tender and satisfying, perfect for sharing or enjoying on your own!
How to Make Pumpkin Butterscotch Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Wet Ingredients:
- 1 cup canned pumpkin puree (not pie filling)
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
Mix-ins and Toppings:
- 1/2 cup butterscotch chips, plus extra for topping
- Optional: chopped nuts (like walnuts or pecans) for topping
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and around 20 minutes to bake, making it a total of approximately 30 minutes from start to finish. Perfect for a quick treat anytime!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Mix them well so everything is evenly combined.
3. Prepare the Wet Ingredients:
In a separate bowl, mix the canned pumpkin puree, oil (or melted butter), eggs, and vanilla extract. Stir until everything is smooth and well blended.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a rubber spatula or wooden spoon until just combined. It’s okay if the mixture is a bit lumpy—overmixing can make the muffins tough!
5. Add Butterscotch Chips:
Gently fold in 1/2 cup of butterscotch chips into the batter. This will add that delicious sweetness throughout the muffins.
6. Fill the Muffin Tin:
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. This will allow room for the muffins to rise without spilling over.
7. Add Toppings:
If you’d like, sprinkle a few extra butterscotch chips and some chopped nuts on top of each muffin for a nice garnish and added crunch.
8. Bake:
Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Enjoy the lovely aroma that fills your kitchen while they bake!
9. Cool Down:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Serve:
For an extra special touch, melt some butterscotch chips and drizzle them over the cooled muffins before serving. Enjoy these moist, warmly spiced pumpkin muffins with a delightful butterscotch twist. They’re perfect for breakfast, snacks, or a sweet treat with coffee or tea!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! You can make your own puree by roasting a small pumpkin until tender, then blending it until smooth. Just ensure it’s fully cooked and has the same consistency as canned pumpkin.
What if I Don’t Have Butterscotch Chips?
No problem! You can substitute with chocolate chips, white chocolate chips, or even dried fruits like raisins or cranberries for a different flavor profile.
How Should I Store Any Leftover Muffins?
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze muffins by wrapping them individually and placing them in a freezer bag. Thaw at room temperature or reheat in the microwave when ready to enjoy.
Can I Make These Muffins Vegan?
Yes! You can achieve a vegan version by replacing the eggs with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). Use a plant-based oil instead of regular oil or butter, and ensure your butterscotch chips are dairy-free if needed.
