These Pumpkin Butterscotch Muffins are a warm, sweet treat perfect for any time of day! Packed with pumpkin and gooey butterscotch chips, they’re super tasty.
They make your kitchen smell like autumn! I love having them with my morning coffee. Honestly, I might eat two, or maybe three—who’s counting? 😉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffins. You can substitute whole wheat flour for a healthier option, or gluten-free flour if you need to avoid gluten. I personally like to mix in some oats for added texture!
Pumpkin Puree: Canned pumpkin works best, but you can also use homemade pumpkin puree. Just make sure it’s smooth. Some people prefer butternut squash as a substitute since it has a similar texture and flavor.
Butterscotch Chips: If you can’t find these, try chocolate chips or white chocolate chips instead. I often mix in some chocolate with butterscotch for a richer flavor. You could even use caramel bits for a fun twist!
Vegetable Oil: This keeps the muffins moist. You could use melted coconut oil or melted butter if you prefer. Some people like using applesauce for a healthier option; just reduce the sugar slightly.
How Do I Ensure My Muffins Are Fluffy and Moist?
Getting muffins just right can be tricky, but here’s how to keep them fluffy and moist. First, don’t overmix your batter. Stir until just combined; lumps are okay! Even a tiny bit of too much mixing can lead to dense muffins.
- Make sure all ingredients are at room temperature before mixing; this helps them blend better.
- Using fresh baking powder and soda is key for good rising—check the expiration date!
- Monitor baking time closely; ovens vary, so start checking at the 20-minute mark. Once a toothpick comes out clean, they’re ready.
Letting them cool in the pan for just a few minutes before transferring them helps keep them moist too! Enjoy making your muffins fluffy!
How to Make Pumpkin Butterscotch Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins:
- 3/4 cup butterscotch chips, plus extra for topping
- Optional: chopped nuts (e.g., walnuts or pecans) for topping
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 20-25 minutes to bake. When you add in cooling time, you’re looking at about 45 minutes before you can enjoy your fresh muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, it’s hot and ready when you put your muffins in! While you’re at it, line a muffin tin with paper liners or lightly grease each cup with cooking spray.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. This will help to evenly distribute the leavening agents for perfect rise. Set this bowl aside for now.
3. Prepare the Wet Ingredients:
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix these together until the mixture is nice and smooth. It’ll smell delicious already!
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract. Your batter will start to come together nicely!
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients into the wet mixture. Stir gently to combine, but be careful not to overmix—lumps are just fine!
6. Fold in the Butterscotch Chips:
Gently fold the butterscotch chips into the batter. This ensures that every bite has that lovely sweet surprise!
7. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 2/3 full. This will give them room to rise without overflow.
8. Add Toppings:
Sprinkle a few extra butterscotch chips and any optional chopped nuts on top of each muffin for a lovely finish!
9. Bake the Muffins:
Place the muffin tin in the oven and bake for 20-25 minutes. To check if they’re done, insert a toothpick in the center; it should come out clean when they’re ready.
10. Cool and Enjoy:
Once baked, take the muffins out of the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature!
These mouth-watering muffins are perfect for breakfast, a snack, or even dessert! Enjoy your baking adventure!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Freshly roasted and pureed pumpkin works great. Just make sure to drain any excess moisture to prevent the muffins from being soggy.
What Can I Substitute for Vegetable Oil?
You can substitute melted coconut oil, melted butter, or even applesauce for a healthier alternative. Just remember that using applesauce may make the muffins a bit denser, so reduce the sugar slightly if needed!
How Should I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw at room temperature or warm them up in the microwave!
Can I Add Other Mix-Ins?
Absolutely! Feel free to experiment with chocolate chips, nuts, or even dried fruits like cranberries or raisins to add extra flavor and texture to your muffins!
