These Pumpkin Butterscotch Muffins are soft, sweet, and full of fall flavors! The pumpkin keeps them moist, while butterscotch chips add a tasty twist that everyone will love.
My kitchen smells amazing every time I bake these. They are perfect for breakfast or as a sweet treat any time of day. Trust me, you won’t be able to eat just one! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the muffins. If you’re looking for a gluten-free option, you can use a gluten-free flour blend. I find that using a cup-for-cup blend works well every time!
Pumpkin Puree: Canned pumpkin is super convenient and offers great flavor. If you’re feeling adventurous, you can make your own puree from fresh pumpkin. Just roast, scoop, and blend until smooth!
Butterscotch Chips: These add a delightful sweetness. If you’re not a fan, try using chocolate chips or even white chocolate for a different flavor twist. You might also find cinnamon chips make a lovely addition!
Vegetable Oil: You can substitute melted butter for a richer taste. If you’re looking for a healthier option, unsweetened applesauce works well too, though it may slightly change the texture.
How Can I Ensure My Muffins Come Out Light and Fluffy?
The mixing technique is crucial for light and fluffy muffins. You want to combine wet and dry ingredients without overmixing. Here’s how:
- Mix the wet ingredients until they’re smooth but don’t worry about some lumps.
- When you add the dry ingredients, stir just until combined. A few lumps are okay; they help keep the muffins soft!
- Avoid beating the batter too much, as this can lead to dense muffins.
Also, make sure to measure your flour correctly. Spoon it into your measuring cup and level it off, instead of scooping directly from the bag to avoid packing it too tightly.
How to Make Pumpkin Butterscotch Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
Wet Ingredients:
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1/4 cup milk (or as needed)
Additional Ingredients:
- 1 cup butterscotch chips, plus extra for topping
Time Needed:
This recipe will take about 15 minutes to prepare and 20-25 minutes to bake. Once baked, allow an additional 5 minutes for cooling in the pan before transferring them to a rack. Overall, you’ll spend about 40-45 minutes for these delightful muffins to be ready!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your muffins will bake evenly. Line a 12-cup muffin tin with paper liners or grease each muffin cup to prevent sticking.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, and cloves). This helps to evenly distribute the leavening agents and spices throughout the batter.
3. Combine Wet Ingredients:
In a separate large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil (or melted butter), and vanilla extract. Whisk these together until the mixture is smooth and well combined.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the pumpkin mixture. Stir gently until just combined; be careful not to overmix! If your batter seems too thick, add milk a tablespoon at a time until you reach a nice scoopable consistency.
5. Fold in the Butterscotch Chips:
Gently fold in the butterscotch chips, ensuring they’re evenly distributed throughout the batter for delightful bursts of sweetness in every bite.
6. Fill Muffin Cups:
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. If you’d like, sprinkle a few extra butterscotch chips on top for decoration.
7. Bake Your Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Keep an eye on them to avoid overbaking!
8. Cool and Serve:
Once baked, let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. They can be enjoyed warm or at room temperature.
9. Storage:
These muffins keep well in an airtight container at room temperature for several days or can be frozen for later enjoyment!
Enjoy your moist and flavorful Pumpkin Butterscotch Muffins packed with cozy fall spices and sweet butterscotch chips! 🍂🧁
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast a pie pumpkin, scoop out the flesh, and blend it until smooth. You’ll need about 1 cup of puréed pumpkin for this recipe.
Can I Substitute the Butterscotch Chips?
Yes! If butterscotch isn’t your favorite, you can use chocolate chips, white chocolate chips, or even cinnamon chips for a tasty variation.
How Should I Store Leftover Muffins?
Keep any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen for up to 2 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I Make These Muffins Vegan?
Yes! To make these muffins vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) and use a plant-based oil or dairy-free butter in place of animal products.
