Butterscotch Pumpkin Muffins
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5.0
264 reviews
Excellent
Butterscotch Pumpkin Muffins
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These Butterscotch Pumpkin Muffins are rich and moist, yet still have a fluffy and airy interior. They’re truly bakery style muffins full of fall flavors and sweet butterscotch chips scattered throughout.
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Ingredients
- 1 stick butter melted
- 1 can pumpkin puree 15 oz
- ⅓ cup maple syrup
- 1 egg
- 2 tbsp olive oil
- 1 cup light brown sugar
- 2 cups all purpose flour
- ½ tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice
- 1 tsp ground cinnamon
- ¾ cup butterscotch chips + more for topping
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Instructions
- First, preheat your oven to 350°F and melt your butter in a microwave mixing bowl in 30 second intervals until completely melted.
- Add the rest of the wet ingredients (eggs, olive oil, canned pumpkin, and maple syrup) to the mixing bowl. Use an electric hand mixer to combine.
- Then beat in brown sugar until completely mixed.
- Once wet ingredients are mixed, add dry ingredients to the bowl (flour, salt, baking powder, baking soda, pumpkin pie spice, and cinnamon). Leave out the butterscotch chips for now.
- Mix batter thoroughly. You want to be sure no flour clumps remain and ingredients are completely combined. I really recommend a hand mixer as using a whisk isn't as thorough.
- Once your Butterscotch Pumpkin Muffin batter is smooth throughout, add in butterscotch chips and stir.
- Distribute batter evenly between 12 muffin liners in a muffin tin. The muffin liners will be close to full (these are bakery style muffins and we want them to have large tops). Add additional butterscotch chips on top.
- Bake muffins for 22-27 minutes until they have risen and a tooth pick inserted comes out completely clean.
- Once your Butterscotch Pumpkin Muffins are finished baking, melt butterscotch chips and drizzle on top of muffins if desired and enjoy!
Notes
- These Pumpkin Butterscotch Muffins are best stored covered at room temperature for 3 days. You can also store in an airtight container in the fridge for up to 5 days if you prefer a chilled muffin, but make sure they are completely cooled before covering to avoid any condensation build up and a soggy muffin.
- Customize them! Instead of butterscotch chips, try white or dark chocolate chips, peanut butter chips or caramel chips. You could even add walnuts or pecans.
- Recipe adapted from New York Times Pumpkin Maple Muffins.
Nutrition Information
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Serving
1 muffin
Calories
316kcal
(16%)
Carbohydrates
48g
(16%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
67mg
(22%)
Sodium
374mg
(16%)
Potassium
68mg
(2%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 316kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 67mg | 22% |
| Sodium | 374mg | 16% |
| Potassium | 68mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
264 reviews
Excellent
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