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Butterscotch Pumpkin Muffins

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Soft and moist butterscotch pumpkin muffins filled with warm fall spices, maple syrup, and sweet butterscotch chips. Perfect for breakfast, snacks, or dessert.

Ingredients

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

Instructions

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

Notes

Swap butterscotch chips for white 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.

Store in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.

Freeze individually wrapped muffins for up to 2 months.

Nutrition

Find it online: https://familydinnercooking.com/butterscotch-pumpkin-muffins/