Butterscotch Pumpkin Muffins

Why You’ll Love This Recipe

These muffins are a fall favorite because they’re soft, moist, and spiced just right. The addition of butterscotch chips makes them unique and extra indulgent compared to classic pumpkin muffins. They’re easy to make in one bowl, use simple pantry ingredients, and make the kitchen smell amazing as they bake.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 stick butter, melted
• 1 can pumpkin puree (15 oz)
• ⅓ cup maple syrup
• 1 egg
• 2 tablespoons olive oil
• 1 cup light brown sugar
• 2 cups all purpose flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• ¾ cup butterscotch chips, plus more for topping

Directions

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the melted butter, pumpkin puree, maple syrup, egg, olive oil, and light brown sugar until smooth.
3. In a separate bowl, combine the flour, salt, baking powder, baking soda, pumpkin pie spice, and cinnamon.
4. Gradually mix the dry ingredients into the wet ingredients until just combined—do not overmix.
5. Fold in the butterscotch chips.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Sprinkle a few extra butterscotch chips on top of each muffin.
8. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 muffins. Preparation takes 15 minutes, baking requires 20–25 minutes, and cooling adds about 10 minutes. Total time is approximately 45 minutes.

Variations

• Swap butterscotch chips for white chocolate or chocolate chips for a different flavor.
• Add chopped pecans or walnuts for crunch.
• Stir in shredded coconut or dried cranberries for extra texture.
• Top with a cinnamon-sugar sprinkle before baking for a sweet crust.

Storage/Reheating

Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, wrap each muffin individually and store in a freezer-safe bag for up to 2 months. Reheat in the microwave for 20–30 seconds or warm in a 300°F oven for 5 minutes before serving.

FAQs

Can I use homemade pumpkin puree?

Yes, just make sure it’s thick and not too watery, as excess moisture can affect the texture.

Do I have to use olive oil?

No, you can substitute vegetable oil, canola oil, or even melted coconut oil.

Can I make these muffins gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Are these muffins very sweet?

They’re moderately sweet, with the butterscotch chips adding extra sweetness.

Can I use dark brown sugar instead of light brown sugar?

Yes, but it will add a deeper molasses flavor.

Can I make mini muffins with this recipe?

Absolutely. Bake mini muffins for 10–12 minutes instead of 20–25 minutes.

How do I keep muffins from drying out?

Do not overbake, and store them in an airtight container once cooled.

Can I add frosting or glaze?

Yes, a light maple glaze or cream cheese frosting pairs wonderfully with these muffins.

What can I serve with these muffins?

They’re delicious on their own but also pair well with coffee, tea, or hot apple cider.

Can I double this recipe?

Yes, simply double the ingredients and bake in two muffin pans.

Conclusion

Butterscotch pumpkin muffins are the perfect blend of warm spices, soft pumpkin, and sweet butterscotch chips. They’re easy to bake, make a great grab-and-go snack, and bring cozy autumn flavors to any table. Whether served fresh out of the oven or enjoyed later in the week, these muffins are sure to become a seasonal favorite.

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