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Pumpkin Butterscotch Muffins

Deliciously warm and fluffy pumpkin butterscotch muffins that are sure to please your sweet tooth.

  • Total Time: 35 minutes
  • Yield: 12 muffins 1x


Units Scale

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups brown sugar
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 3/4 cups pumpkin puree
4 eggs
1/2 cup oil
2 cups walnuts or pecans (optional)
2 cups butterscotch chips/morsels


Preheat oven to 350℉ (175°C). Line muffin tin with paper liners.
In a large bowl, combine flour, baking powder, baking soda, and salt. Add the sugar, cinnamon, and nutmeg; mix well.
Mix in pumpkin puree, eggs, and oil; stir until just combined.
Fold in the nuts (if using) and butterscotch chips/morsels.
Divide the batter evenly among the muffin cups and bake until golden brown and a toothpick inserted into the center comes out clean, about 20-25 minutes.
Allow muffins to cool for 5 minutes in the pan then transfer to a wire rack to cool completely.


You can substitute butterscotch chips/morsels for other types of chips/morsels.
Feel free to substitute oil for melted butter if desired.

  • Author: 9
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Halal


  • Serving Size: 1 muffin
  • Calories: 200 kcal
  • Sugar: 12g
  • Sodium: 200mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 30mg

Keywords: Pumpkin Butterscotch Muffin, American Cuisine, Dessert, , , ,