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    Home » Muffin Recipes

    Butterscotch Pumpkin Muffins

    Modified: Aug 2, 2022 · Published: Jul 12, 2013 by Vicky · This post may contain affiliate links · 5 Comments

    83 shares
    • 12
    Jump to Recipe Jump to Video

    We have made lots of muffin recipes in the past. Pumpkin muffins are always a favorite and I thought butterscotch would go perfectly in them. The Butterscotch Pumpkin Muffins were delicious! They are hearty muffins and they make a great breakfast or snack.

    butterscotch pumpkin muffins on green plate
    Jump to:
    • ⭐Why This Recipe Works
    • 🥣Ingredient Notes
    • 📋Step by Step Instructions
    • 👩🏻‍🍳Expert Tips
    • 🤷🏻‍♀️Recipe FAQs
    • 🎃Related Pumpkin Recipes
    • 📖 Recipe

    ⭐Why This Recipe Works

    Kid Friendly - This pumpkin muffin recipe is great for kids to help with! Kids can help with virtually all the steps.

    Flavors work together perfectly - The pumpkin and butterscotch chips go together beautifully in these pumpkin butterscotch muffins.

    Versatile recipe - Enjoy these for breakfast or a tasty snack.

    🥣Ingredient Notes

    • Pumpkin pie spice - Adds that classic fall flavor.
    • Apple sauce - Adds sweetness and moisture, while replacing some of the oil.
    • Pumpkin - Use pumpkin puree, not pumpkin pie filling.
    • Raisins - These pack a lot of flavor and add a great texture.
    • Butterscotch chips - Provides a warm, sweet flavor to the muffins and pairs well with pumpkin.
    ingredients for pumpkin butterscotch muffins

    📋Step by Step Instructions

    STEP 1: Preheat oven to 350 degrees F. Combine the all-purpose flour, baking soda, salt, and pumpkin pie spice in a large mixing bowl.

    child pouring flour in bowl

    STEP 2: In another large bowl, combine sugar, canned pumpkin, eggs, apple sauce and water. Mix until blended.

    child pouring pumpkin puree in bowl

    STEP 3: Add the dry ingredients to the bowl with the pumpkin batter and stir to moisten.

    pumpkin muffin batter

    STEP 4: Stir in raisins and butterscotch chips.

    adding butterscotch chips to pumpkin batter in bowl

    STEP 5: Prepare muffin pan with cooking spray. Fill greased muffin tins ¾ full and bake at 350 for 30 minutes or until a toothpick poked in the center comes out dry.

    pumpkin butterscotch muffins in muffin tin

    Let muffins cool and serve while still warm so the butterscotch is nice and gooey. If you really want to be decadent, spread some real butter on these.

    pumpkin butterscotch muffins on green plate

    We hope you enjoyed our these easy pumpkin muffins. Try one for breakfast with a side of fruit. Yum!

    👩🏻‍🍳Expert Tips

    Tip 1: Use cupcake liners instead of greasing the muffin pan to ease clean up.

    Tip 2: If you are a chocolate lover, substitute 1 cup of chocolate chips for the raisins.

    🤷🏻‍♀️Recipe FAQs

    Can I add nuts to this recipe?

    Sure! You can add ¾ cup of chopped walnuts or chopped pecans.

    How do I make mini pumpkin butterscotch muffins?

    Use a mini muffin pan instead and bake at 350 degrees F for 10-12 minutes.

    How do I store these muffins?

    You can store these butterscotch muffins in an airtight container for up to 4 days at room temperature.

    🎃Related Pumpkin Recipes

    • Pumpkin Cookies with Spice Cake Mix
    • Zucchini Pumpkin Bread
    • Cranberry Pumpkin Bread Recipe
    • Pumpkin Donut Recipe
      Pumpkin Donut Recipe

    🌟If you try this recipe, leave a star rating below or a review in the comment section. Be sure to sign up for my newsletter to get my latest recipes!

    📖 Recipe

    Butterscotch Pumpkin Muffins

    Vicky
    Butterscotch Pumpkin Muffin Recipe - The addition of gooey butterscotch makes these pumpkin muffins extra special!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Breakfast
    Cuisine Muffin
    Servings 21 large muffins
    Calories 194 kcal

    Video

    Ingredients
      

    • 3 cups of flour
    • 1 teaspoon pumpkin pie spice
    • 2 teaspoons baking soda
    • 1 ½ teaspoon salt not pictured
    • ½ cup of apple sauce
    • 15 oz can of pumpkin
    • 3 eggs
    • 2 cups of sugar
    • ½ cup of water
    • 1 cup of raisins
    • ½ cup of butterscotch chips

    Instructions
     

    • Combine the flour, baking soda, salt and pumpkin pie spice in a bowl.
    • In a large bowl, combine sugar, canned pumpkin, eggs, apple sauce and water. Mix until blended.
    • Add the dry ingredients to the bowl with the pumpkin and stir to moisten.
    • Stir in raisins and butterscotch chips.
    • Fill greased muffin tins ¾ full and bake at 350 for 30 minutes or until a toothpick poked in the center comes out dry.

    Notes

    • For ease of cleanup, use cupcake liners instead of greasing the muffin pan.
    • If you are a chocolate lover, substitute 1 cup of chocolate chips for the raisins.
    • This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.

    Nutrition

    Calories: 194kcalCarbohydrates: 44gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 24mgSodium: 299mgPotassium: 132mgFiber: 2gSugar: 24gVitamin A: 3191IUVitamin C: 1mgCalcium: 15mgIron: 1mg
    Keyword Butterscotch Pumpkin Muffins
    Tried this recipe?Let us know how it was!

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    Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. Cassie says

      September 19, 2015 at 10:20 am

      I would love to make these! Is there a printer friendly version?

      Reply
      • Vicky says

        September 28, 2015 at 10:53 am

        Cassie, I just got a new app so there is now!

        Reply
    2. JDaniel4's Mom says

      July 13, 2013 at 8:03 pm

      We love pumpkins muffins. I bet pumpkin butterscotch muffins are awesome. I am going to pin this post.

      Reply
    3. JoAnn @ SweetPepperRose says

      July 13, 2013 at 7:09 pm

      Pinning! can't wait til fall to make these 😉

      Reply
    4. Danylle McLain says

      July 12, 2013 at 10:10 pm

      These look amazing! I will have to have my daughter (7) help me make some. She loved the pics of your girls. Thanks for sharing!

      Reply
    Vicky from Mess for Less

    I'm Vicky, the founder of Mess For Less, which I started in 2011 to share easy, family-friendly recipes. With over a decade of experience as a home chef and recipe developer, I love creating meals that bring people together. I also design play and learning activities for kids, using my background as a former teacher with a Master’s degree in education. Learn more about me.

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