These pumpkin butterscotch muffins are a warm hug in a muffin form! With soft pumpkin and sweet butterscotch chips, they are cozy and perfect for any fall morning.
Honestly, who can resist that golden, gooey sweetness? I always keep a batch handy—they make breakfast feel special without much effort. Perfect with a cup of coffee! ☕️
Key Ingredients & Substitutions
All-purpose flour: This is your base. If you’re looking for gluten-free options, you can use a gluten-free flour blend tailored for baking. Just check that it includes xantham gum for proper texture.
Pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling which is sweetened and spiced. If you’re out of canned pumpkin, you can make your own by roasting and pureeing fresh pumpkin. It’s worth it!
Butterscotch chips: These add a wonderful sweetness. If you can’t find them, you can swap with chocolate chips or even peanut butter chips for a different twist.
Vegetable oil: This keeps the muffin moist; canola or melted coconut oil work too. For a healthier choice, you can even use applesauce in place of oil in some cases, but it may change the texture slightly.
How Can I Ensure My Muffins Are Moist and Fluffy?
A big part of making sure your muffins come out tender is to be mindful of how you mix your batter. Here’s what to do:
- Combine dry ingredients in one bowl and wet in another, so they mix uniformly.
- Once you combine them, stir just until you see no dry flour. Overmixing can lead to dense muffins.
- Filling the muffin cups about 3/4 full allows room for them to rise without spilling over.
Keep an eye on the baking time; every oven is different. A toothpick should come out clean or with a few crumbs, but not wet batter for perfect muffins!
Pumpkin Butterscotch Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup butterscotch chips (plus extra for topping if desired)
- Optional: chopped nuts such as walnuts or pecans (1/2 cup)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18-22 minutes to bake, plus about 5 minutes of cooling time in the pan. In total, you’re looking at around 40 minutes before you can indulge in these delicious muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important for ensuring your muffins bake evenly. Line a 12-cup muffin tin with paper liners or lightly grease the tins with cooking spray.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, cloves, and ginger) until they are well combined. This step is key for distributing all the leavening and flavors evenly throughout the muffins.
3. Combine the Wet Ingredients:
In a separate bowl, beat the eggs. Add in the pumpkin puree, vegetable oil, milk, and vanilla extract. Mix everything together until the mixture is smooth.
4. Create the Batter:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined—it’s okay if there are a few lumps. Be careful not to overmix; this will help keep your muffins tender!
5. Add Butterscotch Chips:
Fold in the butterscotch chips and, if using, the chopped nuts. This adds delightful sweetness and texture to your muffins.
6. Fill the Muffin Tins:
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. If you like, you can sprinkle a few extra butterscotch chips on top for added sweetness.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check if they are done, insert a toothpick into the center of a muffin. It should come out clean or with just a few moist crumbs—no wet batter!
8. Cool and Serve:
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy warm or at room temperature. They taste fantastic with a little butter or cream cheese spread!
Enjoy the cozy flavors of fall with these soft, flavorful pumpkin butterscotch muffins!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, you can roast it and then puree it for this recipe. Just ensure the puree is smooth and similar in consistency to canned pumpkin. One medium pumpkin should yield about 1 cup of puree.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can freeze them in a freezer bag for up to 3 months. Just thaw at room temperature or pop them in the microwave for a few seconds when you’re ready to enjoy!
Can I Make These Muffins Vegan?
Yes! To make this recipe vegan, you can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons water equals 1 egg). Use a non-dairy milk, such as almond or soy milk, and substitute the vegetable oil with melted coconut oil or applesauce.
What Can I Substitute for Butterscotch Chips?
If you don’t have butterscotch chips on hand, chocolate chips or white chocolate chips are great alternatives. You can also try adding dried cranberries or raisins for a different fruity flavor!
