This recipe came about nearly a year ago when I was trying to clean out my pantry. I typed “pumpkin” and “butterscotch chips” into the ingredient search at AllRecipes.com and came up with something similar. After a few healthy twists, this is one of our favorite fall muffins!
Pumpkin Butterscotch Muffins
- 3/4 c. whole wheat flour
- 1 c. unbleached white flour
- 1/2 c. brown sugar
- 1/4 c. sugar
- 2 tsp. Pampered Chef Cinnamon Plus (or 1 tsp. cinnamon plush 1/2 tsp. ginger and 1/2 tsp. nutmeg)
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 tsp. salt
- 2 eggs
- 1/2 c. melted butter
- 1 c. canned pumpkin
- 1 c. butterscotch chips
In a medium bowl, stir together flours, sugars, spices, baking soda, baking powder, and salt. In a separate bowl, whisk together eggs, butter, and pumpkin. Stir into dry mixture. Stir in butterscotch chips. Pour into greased or lined muffin tins. Bake at 350° for 17 to 20 minutes.
**I think my muffin tins are a tad on the smallish side, but I get 18 muffins from the recipe.
Nothing says fall like hot soup and muffins! What are your favorite fall foods? Share a recipe at Life as Mom to be entered to win The Autumn Book by Susan Branch.
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Just posted this recipe earlier this week on my blog. They are AWESOME! Even my husband who is not a muffin person is gobbling them up.
Yum! I can almost smell them with some warm apple cider!
Thanks for sharing another great recipe!
~Liz
Mmmm….those look good! I may have to make some of those this week.
Can I just eat one through the computer?!!
These sound delicious! We’ll have to try them sometime this fall!
Oh my those look so delicious!
I love this idea two of my favorites in one
Oooh, yum! I bet this is an awesome combo! THanks for sharing, Amy!
Those muffins look wonderful…I think they’d go great with my sausage-bean chowder [a terrific cool weather meal]!
I tried this recipe this morning for breakfast with one change. I didn’t have butterscotch chips so I used peanut butter chips instead. We liked them! Thanks for the recipe!
@Margie Eck, You’re welcome! The peanut butter chips would be a good substitute, but be sure to try them with butterscotch next time you buy those.
Wow! Those look so tasty. I am definitely going to try them.
GREAT!!! muffin recipe. THANKS!!! Geri
This recipe sounded great so I gave it a whirl this morning…but they came out very, very dense in a not-very-muffiny texture. Yours in the picture look my more appropriately muffiny…just double checking the the butter is supposed to be melted???
@Nancy H., I hate it when that happens! Hmmm… sounds like a leavening issue. Is there any chance that your baking soda or baking powder are no longer effective? I do use melted butter. Can’t think of any other reason that would happen. Anyone else? Feel free to chime in!
@Amy, LOL…I totally skipped the baking soda and baking powder when copying down the recipe! Oh, my…I do remember being kind of surprised that the egg was the only “rising” aid in the mix… I totally loved the flavor, though, so I’m excited to re-try with ALL OF THE INGREDIENTS!
Thanks for your help, Amy…
@Nancy H., Whew! I’m glad it’s an easy fix. Let me know how you like them next time.
Mmmm. Drool. Pant. I need some of these, now!! I am hesitant to use my one can of last year’s pumpkin, though, with the apparent pumpkin shortage!
@Vanderbilt Wife, LOL — I know! I’m going to check our stores tomorrow. Lucky for me, I have a few PRECIOUS bags of the golden puree in my deep freeze.
I saw this on your site and promptly printed the recipe and went to the kitchen to mix them up. YUM!!! The butterscotch chips really put these muffins over the top! I’m posting the recipe on my blog and adding these to my repertoire of fall foods.
Those look awesome!!!
Wow, these sound amazing. I love pumpkin-anything in the fall…and speaking of love, PC Cinnamon Plus! I add it to so many things but haven’t seen it in an actual recipe before- fun!
@Kara, Go find my “THE Pumpkin Dessert”. That uses PC cinnamon plus, too. We LOVE it!
Two of my favorite foods wrapped up in a muffin. Thanks for the recipe.
~ ~Ahrisha~ ~
Pumpkin and butterscotch sounds like a fabulous combination. I can’t wait to try these. Yum!
These look so good. The butterscotch chips take them up several notches and make them special. Thanks for sharing. I hope you are having a wonderful day.
Unless I just didn’t see it mentioned in the comments, I was wondering if this recipe calls for a small or large can or pumpkin? I have both in my pantry? Looking forward to trying this! Thanks!
@Darleen, It’s one cup of canned pumpkin. Enjoy!
These look terrific! I’ll give them a try this weekend. I LOVE all things pumpkin!
Have a good weekend!
Blessings!
Gail
We must have been on the same wavelength today, I posted a pumpkin muffin, too. I love the addition of butterscotch chips in yours. Those two flavors do so well together.
We love all things pumpkin here, so I’m sure these will be a hit!
Even though I left one comment earlier. Just wanted to say thanks for joining in the fun at Cupcake Tuesday!
~Liz
Yummo!!
Just perfect for Fall. These sound great! My Cupcake Tuesday recipe is up, too.
I love pumpkin anything, and especially in a muffin. Yum! I also love how you are always thinking about your family when you bake, making healthier twists here and there.
Thanks so much for participating in Slightly Indulgent Mondays!
Pumpkin and butterscotch together?! Nirvana. I’ll be converting this recipe to gluten free and making it soon. I love pumpkin baking season.
Thanks!
Shirley
I made these today and will make them again. Thank you SO MUCH for the recipe. They were wonderful!
@rachel, Glad you liked them. Thanks for letting me know!
Can I substitute an EggBeaters type of egg in this recipe? I am trying to lose weight and lower my numbers (cholesterol, triglycerides,etc.) – I LOVE the use of whole wheat flour – thank you!! And could I substitute half of the butter with applesauce? Just looking at ways to eat yummy and healthy – it can be done! Thanks!
@Molly, I have no idea on the egg beaters, but yes. You can substitute 1/2 applesauce for butter. You might not get quite the same texture, but the taste is still fantastic.
Amy,
Just finished making these, but as mini loaves instead of muffins – I have no muffin tins. This recipe is excellent!! I did substitute 1/2 the butter with applesauce and also added a little ground cloves (I love that combination of spices!). I’ll get around to trying it with EggBeaters. I also reduced the butterscotch chips by 2/3 cup, instead adding 1/3 cup dark chocolate chips and 1/3 cup cinnamon chips. This is DEFINITELY a do-over recipe!!Thanks for sharing!!
I am a little late to the party on this recipe but I just found it and we love it. My husband even asked where the recipe came from. These will be added to my fall recipe collection and made many times.
Thanks for this wonderful recipe!
So glad you like them! I sure hope my stores have pumpkin soon… last time I looked they were out and there was a “pumpkin shortage” sign.
This is perfect I have frozen pumpkin that needs used up and butterscotch chips tonight is the night!!
I made these this afternoon with my 3 year old. They are so good! I am enjoying them now with a cup of coffee! Thanks for another great recipe!
Glad you like them. My favorite fall flavors!
I just made this with pureed acorn squash instead of pumpkin – amazing!
Perfect! Great with squash puree too!