5 from 150 votes
Butterscotch Pumpkin Muffins
Butterscotch Pumpkin Muffins combine moist pumpkin puree with brown sugar, maple syrup, and a blend of warm spices. Featuring melted butter and olive oil for richness, the batter incorporates butterscotch chips that add sweet pockets inside each bakery-style muffin. These muffins bake to tender, fluffy texture with large domed tops.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
12
Calories:
316 kcal
Course:
Dessert, Snacks, Brunch
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 316
% 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.