These Pumpkin Butterscotch Muffins are soft, warm, and packed with fall flavors. The sweet butterscotch chips melt in your mouth and pair perfectly with the pumpkin. Yum!
Making these muffins always fills my kitchen with a cozy smell! I love having them with my morning coffee, and let’s be real, I usually sneak one before they cool down. 😊
Key Ingredients & Substitutions
All-purpose Flour: This is the base of your muffins. If you’re looking for gluten-free options, you can substitute with a 1:1 gluten-free flour blend. I’ve tried using almond flour, but it makes the texture denser.
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. If you can’t find pumpkin, you can use mashed sweet potatoes or even butternut squash puree, but pumpkin is my favorite for its mild flavor.
Butterscotch Chips: These add sweetness and a unique flavor. If you don’t have them, you can use chocolate chips or even peanut butter chips for a different but tasty twist!
Spices: Ground cinnamon, nutmeg, and cloves give warm, rich flavor. If you don’t have all three, you can use pumpkin spice mix instead, which has similar ingredients.
How Do I Get Moist Muffins Without Overmixing?
One common issue when making muffins is overmixing the batter, which can lead to dense and tough muffins. The key is to combine the wet and dry ingredients until just mixed. Here’s how:
- First, mix the wet ingredients well but don’t overbeat the eggs.
- When adding the dry mix, stir gently with a spatula. It’s okay if there are a few lumps.
- Fold in the butterscotch chips lightly without stirring too much. This keeps the muffins light and fluffy.
- Remember, a little bit of flour showing in the mixture is perfectly fine!
Following these tips will help you achieve the best texture in your Pumpkin Butterscotch Muffins!
Delicious Pumpkin Butterscotch Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves or allspice
Wet Ingredients:
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
Add-ins:
- 1 cup butterscotch chips, plus extra for topping
- Optional: butterscotch sauce or glaze for drizzling
How Much Time Will You Need?
This muffin recipe requires about 15 minutes of preparation and 20-25 minutes of baking time. After baking, allow the muffins to cool for about 5 minutes before transferring them to a rack. In total, you’ll need about 40-45 minutes to enjoy these delicious treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly to prevent sticking. This is the first step to ensure your muffins come out perfectly shaped!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Make sure these ingredients are well combined; this adds flavor and ensures proper rising when baking!
3. Prepare the Wet Mixture:
In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Mix well until everything is blended together. Then, add the eggs one at a time, mixing well after each addition. Next, stir in the pumpkin puree, milk, and vanilla extract. Mix until the mixture is smooth and creamy.
4. Combine the Ingredients:
Now, it’s time to bring it all together! Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make your muffins dense instead of fluffy!
5. Fold in the Butterscotch Chips:
Gently fold in the butterscotch chips to the batter. Coat them slightly with flour to help them stay suspended in the batter while baking. This provides little bursts of sweetness in every bite!
6. Fill the Muffin Cups:
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. This gives them room to rise without overflowing. For an extra burst of flavor, sprinkle a few additional butterscotch chips on top of each muffin.
7. Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check them by inserting a toothpick into the center; if it comes out clean, they’re done!
8. Cool and Serve:
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. If you want that extra touch of indulgence, drizzle some warm butterscotch sauce or glaze over the muffins before serving! Enjoy these delightful treats warm or at room temperature.
Now you’re ready to indulge in these moist, flavorful Pumpkin Butterscotch Muffins – perfect for enjoying with a cup of coffee or as an afternoon snack! 🍂🧁
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, simply roast a small pumpkin, scoop out the flesh, and puree it. Just make sure it’s well-drained so that excess moisture doesn’t affect your muffins.
Can I Freeze These Muffins?
Yes, these muffins freeze wonderfully! Allow the muffins to cool completely, then wrap them individually in plastic wrap and place them in an airtight container. They’ll stay fresh for up to 3 months. Thaw them at room temperature or pop them in the microwave for a few seconds to warm up.
What Can I Substitute for Butterscotch Chips?
If you don’t have butterscotch chips, feel free to substitute with chocolate chips or white chocolate chips. You can also add chopped nuts for additional texture and flavor!
How Do I Prevent My Muffins from Sticking?
To prevent sticking, make sure you either line your muffin tin with paper liners or grease them well with cooking spray or butter. If they still stick, run a knife around the edges to help release them from the tin.
