
Yields:
12 serving(s)
Prep Time:
15 mins
Total Time:
45 mins
Cal/Serv:
190
Classic pumpkin muffins are a fall staple, but sometimes we're craving something extra sweet. Our pumpkin cream cheese muffins and mini pumpkin chocolate muffins often do the trick, but nothing quite satisfies like these pumpkin butterscotch muffins. Sweet butterscotch chips are the ultimate pairing to pumpkin, turning a delicious fall treat into a sweet and decadent breakfast. Unsure about the combo? Trust us—these muffins need to be tried to be believed.
One of the best things about muffins? You can make them ahead of time and enjoy all week long! Place your cooled muffins in an airtight container or resealable bag lined with a paper towel, then store at room temperature for around 3-4 days or in the refrigerator for up to 1 week.
Made these muffins? Let us know how it went in the comments below!
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Ingredients
- 1 1/2 cups
flour
- 3/4 cup
sugar
- 1 tsp.
baking powder
- 1/2 tsp.
baking soda
- 1/2 tsp.
kosher salt
- 1 tsp.
cinnamon
- 1/4 tsp.
ground nutmeg
- 1 1/2 cups
butterscotch chips, divided
- 1 cup
canned pumpkin
- 2
eggs
- 6 Tbsp.
butter, melted and cooled
- 1/4 cup
sour cream
- 1 Tbsp.
vanilla extract
Directions
- Step 1Preheat oven to 350 degrees. In a large bowl, mix together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Add in 1 1/4 cups butterscotch chips, and toss until well-coated with flour mixture (this will keep them from sinking to the bottom of the batter).
- Step 2Add pumpkin, eggs, butter, sour cream, and vanilla, and mix until well-combined.
- Step 3Line a muffin tin with liners, and use an ice cream scoop to fill each with batter. Top each muffin with remaining butterscotch chips.
- Step 4Bake until toothpick comes out clean, about 20 minutes.
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