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Pumpkin Butterscotch Muffins

Pumpkin Butterscotch Muffins
Pumpkin Butterscotch Muffins
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Sweet and spicy pumpkin muffins with a crusty top and butterscotch chips sprinkled throughout

18 muffins

2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups brown sugar
2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 3/4 cups pumpkin
4 eggs
1/2 cup oil
2 cups nuts, optional
2 cups butterscotch chips/morsels

1. Combine all dry ingredients. Add pumpkin, eggs, and oil. Mix until smooth. Add nuts if desired and the butterscotch chips.

2. Bake at 350 degrees for 20 minutes or until done.

Pumpkin Butterscotch Muffins

Pumpkin butterscotch muffins

This recipe was submitted by Samantha R. She writes, "We sometimes make 2 9-inch round cake pans. Delicious! Great for breakfast or a snack... We've made them without the butterscotch chips and they are just as tasty. =)"

15 minutes
20 minutes

These sweet pumpkin muffins are delicious! I never knew that pumpkin and butterscotch went so wonderfully together! This recipe is easy to make and turned out perfect. The muffins look lovely. I'l definitely going to make these again!! My rating: 10/10


Average vote based on 8 reviews.
9.4
out of 10
User Reviews
9
out of 10
Good . . .
My hubby liked these more than I did - I have a recipe for Butterscotch Gingerbread cookies that sets the bar quite high for my tastes, though. I replaced 1 c flour with whole wheat and used 1/4 c applesauce and 1/4 c oil. I also thought my chips got watery, and I wonder if it wasn't the off brand chips? I don't have such a problem with my cookies but can't remember what chips I usually buy. I ended up with every bit of 24 muffins, too. Edit - I tried Nestle chips and still thought they were a bit watery but better. I also ran short of eggs (only had 3) and used 1 T ground flax seed plus 3 T of water, and I thought they were better than the first ones!

by Nettacow on Sat, 2008-03-15 09:31
10
out of 10
I made these...
I did a few things differently, though: *I used 1 1/2 cups white flour and 1 cup whole wheat pastry flour. *I used 1 cup brown sugar, not 1 1/2. *The recipe made 24 muffins for me, not 18.

by tesslouise on Sun, 2008-03-02 19:05
10
out of 10
yummy!!!
These were really good. I made them using my last can of pumpkin from the holiday season. :) I used wheat flour and honey instead of white flour and sugar and they still turned out plenty fluffy and sweet.

by PottersClay110 on Mon, 2008-01-28 21:16
8
out of 10
My husband didn't care for these...
...so I had to eat the batch myself! : ) It wasn't a terrible sacrifice, though, because I thought they were very good. My only complaint was that the chips tended to get a little watery as they dissolved into the muffin.

by SarahMay on Thu, 2007-04-19 22:52
8
out of 10
Good
These were very easy to make and turned out well. I got 21 muffins out of one batch. These have a very strong butterscotch flavor and having one was enough, which is good for my waistline :) My family agreed that these were good for a change, but not their favorite.

by SarahfromMichigan on Mon, 2007-01-22 00:02
10
out of 10
Nice Taste!
Thanks for posting these...they made a great addition to our Thanksgiving Day menu! Next time I will cut down the amount of brown sugar (I'll try 1c.) as they were alittle sweet for my taste with the butterscotch morsels. Another one of your posts that I've added to our family cookbook! Diane

by candidreflections on Fri, 2006-11-24 16:13
10
out of 10
YUMMY!
These are the best fall time muffins I've ever made. They're good for you too =) and just as good without the chips. You have to try these!!! Plus I like how easily they come out of the muffin tins.. compared to other recipes I've tried.

by joyfullyhis on Wed, 2006-11-22 20:14
10
out of 10
Perfect!
Please see the recipe above for my complete review! Thanks! ~Tammy

by Tammy on Tue, 2006-11-21 15:07
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