Easy From Scratch Pumpkin Butterscotch Muffins

These sugar and spice (and everything nice) pumpkin butterscotch muffins are bursting with the warm flavors of cinnamon, nutmeg, and cloves, while butterscotch morsels add the perfect touch of sweetness. These delightful muffins are moist and fluffy and have just-right sweetness. If you are looking for an easy pumpkin spice muffin recipe to make from scratch for an autumn brunch or an easy grab-and-go breakfast, this is it!

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What You’ll Need for Making Pumpkin Butterscotch Muffins:

• Sugar – I prefer Morena sugar, but you can also use granulated sugar.
• Vegetable oil – use your favorite one. If you are avoiding seed oils, you can use avocado oil.
• Molasses – I always use “Full Flavor” molasses, but use whatever variety you have on hand. You can substitute pure maple syrup if you don’t have any molasses.
• 2 cups pumpkin puree, your own or store-bought. 2 cups is the approximate amount of a 15-ounce can.
• 3 cups all-purpose flour – This is the only flour I’ve tested in this recipe, but half whole wheat flour should also work nicely. If you try another flour in this recipe, please comment below and share how it tastes!
• The basics – salt, baking soda, and baking powder. I always use Himalayan pink salt, but use whatever salt you prefer.
• Cozy autumn spices – cinnamon, nutmeg, and cloves. But don’t let the fact that these are pumpkin spice muffins limit you to eating these only in the fall; my family enjoys eating these muffins year round!
• Butterscotch chips – these tasty morsels are the show’s star and taste scrumptious combined with the pumpkin and spices. But if you are adventurous, these muffins are also delicious with dark chocolate or peanut butter chips. Only then, they are no longer Pumpkin Butterscotch Muffins. But they are still outstanding.

How to Make Pumpkin Butterscotch Muffins:

1. Preheat oven to 375°F. Spray 2 regular muffin tins with cooking spray, or use cupcake liners if preferred.
2. Whisk together the sugar, oil, molasses, and eggs in a large bowl until well combined. Stir in the pumpkin puree.
3. In a separate bowl, stir together the flour, salt, spices, baking powder, and baking soda.
4. Gently mix the dry ingredients into the wet ingredients just until combined. Fold in the butterscotch chips.
5. Using a ¼ cup measuring cup, fill each cup of the two muffin tins to make 24 muffins. Tip: spray the measuring cup with cooking spray first, and the batter will plop right out!
6. Bake on the middle rack for 18-22 minutes or until a toothpick inserted in the center comes out clean, and the muffin top bounces back when pressed lightly with your finger.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling. Once cooled completely, store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. They can also be frozen in an airtight container for up to three months.

Ready to get baking? Grab your apron and let’s go!

Easy From Scratch Pumpkin Butterscotch Muffins

Cara

These sugar and spice (and everything nice) pumpkin butterscotch muffins are bursting with the warm flavors of cinnamon, nutmeg, and cloves, while butterscotch morsels add the perfect touch of sweetness. These delightful muffins are moist and fluffy and have just-right sweetness. If you are looking for an easy pumpkin spice muffin recipe to make from scratch for an autumn brunch or an easy grab-and-go breakfast, this recipe is it!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Cooling Time 10 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine American

Servings 24 muffins

Calories 200 kcal

Equipment

• 2 Muffin pans for 12 muffins

Ingredients

  

• ¾ cup granulated sugar
• ½ cup vegetable oil
• ¼ cup molasses
• 3 eggs
• 2 cups pumpkin puree
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup butterscotch morsels

Instructions

 

• Preheat oven to 375°F. Spray 2 regular muffin tins with cooking spray, or use cupcake liners if preferred.
• Whisk together the sugar, oil, molasses, and eggs in a large bowl until well combined. Stir in the pumpkin puree.
• In a separate bowl, stir together the flour, salt, spices, baking powder, and baking soda.
• Gently mix the dry ingredients into the wet ingredients just until combined. Fold in the butterscotch chips.
• Using a ¼ cup measuring cup, fill each cup of the two muffin tins to make 24 muffins. Tip: spray the measuring cup with cooking spray first, and the batter will plop right out!
• Bake on the middle rack for 18-22 minutes or until a toothpick inserted in the center comes out clean, and the muffin top bounces back when pressed lightly with your finger.
• Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling. Once cooled completely, store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. They can also be frozen in an airtight container for up to three months.

Notes

 

• No molasses on hand? You can substitute maple syrup.
• These muffins are also yummy made with chocolate chips or peanut butter chips. Though they will no longer be pumpkin butterscotch muffins, they will still be very delicious.

Keyword Autumn Recipes, Easy Breakfast Ideas, Homemade Muffins, Pumpkin Recipes

Many thanks to my sister Emily for the original inspiration for this recipe. She answered my desperate sisters’ group chat cry, “Help! I need some good pumpkin recipes to use up my overabundance of garden pumpkins!”. My family has been enjoying these delightful muffins ever since!

If you love this recipe, please share it with a friend, and leave a rating and review so others can find and enjoy it to!