These pumpkin butterscotch muffins are soft and delicious, with a hint of spice and sweet butterscotch chips that make every bite special. Perfect for a cozy morning treat!
Honestly, who can say no to pumpkin and butterscotch together? I love enjoying these warm with some butter—it’s like a little hug in a muffin! 🧡
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is super convenient and works great. If you have fresh pumpkin, roasting and pureeing it is an excellent option too. It adds a lovely freshness to the muffins!
Butterscotch Chips: If you can’t find butterscotch chips, try using chocolate chips for a different flavor. You can also skip the chips entirely for a less sweet version or add nuts for crunch.
Spices: The mix of spices adds warmth. If you want a shortcut, you can use pumpkin pie spice instead. It’s a blend that covers all those flavors in one go!
Vegetable Oil: Canola or melted coconut oil can replace vegetable oil. I find that coconut oil gives a nice subtle flavor, plus, it’s a healthier choice!
What’s the Key to Perfectly Tender Muffins?
A common challenge when baking muffins is to get them tender without being gummy. The trick is how you mix the batter! Here’s how:
- Mix dry ingredients separately from the wet ones. This helps everything mix evenly.
- When combining, gently fold the wet into the dry until just combined. It’s okay if there are a few lumps; over-mixing can make them dense!
- Fill muffin cups about 3/4 full to give them room to rise without spilling over.
These tips will help ensure your muffins are light and fluffy every time!
Delicious Pumpkin Butterscotch Muffins
Ingredients You’ll Need:
- For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree (canned or fresh)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup butterscotch chips (plus extra for sprinkling on top)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 20-25 minutes to bake. Let your muffins cool for about 5 minutes in the pan, and you’re ready to enjoy them! So, in total, you can have fresh muffins in roughly 45 minutes.
Step-by-Step Instructions:
1. Prepping Your Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). This ensures even baking. Line a muffin tin with paper liners, or grease it well so your muffins don’t stick.
2. Mixing the Dry Ingredients:
In a large bowl, combine all the dry ingredients: flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Whisk them together until well mixed. This helps distribute the leavening agents evenly for perfect muffins!
3. Whisking the Wet Ingredients:
In a separate bowl, whisk together the vegetable oil, eggs, pumpkin puree, milk, and vanilla extract until the mixture is smooth and well combined. This step creates a creamy base for your muffins.
4. Combining Wet and Dry Ingredients:
Pour the wet mixture into the bowl of dry ingredients. Gently fold them together until just combined—being careful not to over-mix, as this can make your muffins tough. A few lumps are totally fine!
5. Adding Butterscotch Chips:
Fold in the butterscotch chips, but save a handful to sprinkle on top of the muffins later. This adds a sweet surprise in each bite!
6. Filling the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This is the perfect level for them to rise without overflowing. Now, sprinkle the reserved butterscotch chips on top to make them extra special!
7. Baking Your Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Keep an eye on them—every oven is a little different!
8. Cooling Time:
Once baked, let the muffins cool in the pan for about 5 minutes. This makes them easier to remove. Then, transfer them to a wire rack to cool completely. The aroma will be irresistible!
9. Enjoying Your Muffins:
These muffins can be enjoyed warm or at room temperature. Serve them on their own, or spread a little butter on top for extra goodness. Enjoy your delicious pumpkin butterscotch muffins!
These muffins are wonderfully moist, filled with classic pumpkin spice, and sweetened with butterscotch chips, making them perfect for fall or any day when you crave something warm and comforting!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, just make sure to roast it first until soft, then puree it until smooth. This gives a wonderful fresh flavor to the muffins, but canned pumpkin works perfectly fine as well!
What Can I Substitute for Vegetable Oil?
You can substitute vegetable oil with canola oil or melted coconut oil. Both will work great! If using melted coconut oil, allow it to cool slightly before mixing with the eggs and other wet ingredients to prevent them from scrambling.
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, freeze them in a freezer-safe bag or container for up to 3 months. Just thaw them at room temperature and warm them up slightly before enjoying!
Can I Make These Muffins Vegan?
Yes, you can! Replace the eggs with a flaxseed meal or a chia seed mixture (1 tablespoon of flaxseed meal or chia seeds combined with 2.5 tablespoons of water for each egg). Use a plant-based milk instead of regular milk, and substitute the butterscotch chips with dairy-free chips to keep it vegan-friendly!
