Butterscotch Pumpkin Muffins
User Reviews
5
Butterscotch Pumpkin Muffins
Description
These muffins start with melted butter mixed into pumpkin puree, olive oil, maple syrup, and egg for moisture and flavor. Light brown sugar is beaten in before dry ingredients including all-purpose flour, salt, baking powder, baking soda, and aromatic pumpkin pie spices such as cinnamon are added. The thick batter receives the butterscotch chips last, providing bursts of melted sweetness throughout. Baking at 350°F in a muffin tin lined with full cup-size liners yields 12 large muffins with bakery-style tall tops.
The muffins offer a soft crumb with moist interior and a warm spiced aroma. Butterscotch chips give a complementary caramel-like sweetness. These are suitable for breakfast or snack-time enjoyment, especially during fall. Additional chips may be sprinkled on top before baking for extra texture and appearance.
Store muffins covered at room temperature for up to three days or refrigerate for up to five days to keep them fresh. Variations can include substituting other chips or nuts for butterscotch chips to customize flavor.
Ingredients
- 1 tick butter melted
- 1 can pumpkin 15 oz, puree
- 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
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
- Store muffins covered at room temperature for up to 3 days or in an airtight container in the fridge for up to 5 days; ensure muffins are fully cooled before storing to prevent sogginess.
- Try swapping butterscotch chips for white or dark chocolate chips, peanut butter chips, caramel chips, or add walnuts or pecans for added texture.
- This recipe is adapted from New York Times Pumpkin Maple Muffins.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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