Recipe by Megan
"These moist and deliciously-sweet pumpkin muffins are great for sharing, but you won't want to share! Don't let the pumpkin-butterscotch combination fool you, these taste great!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 3/4 cups
1 (6 ounce) package
Like others, I wasn't too sure about the butterscotch and pumpkin combo. I made half with, and half without the chips - by FAR the muffins with the butterscotch chips were the hit!
The butterscotch flavor pairs perfectly with the spices and makes for a totally fantastic taste experience...you'll definitely want to give this recipe a try!
would not make again. not impressed
I made no changes to this recipe.
These came out great! I've got a Girls Night Out tonight so I made these today for tomorrow's breakfast. (Never know how hungover you'll be the next day.) Simple enough to throw together. I did have full-sized and the other half mini-sized, for the kids. These are very good and great for rainy Sunday mornings.
I bought a large can of pumpkin, which I only needed a third of. I froze the rest in one-cup servings, so I can just thaw out the pumpkin and make these again.
For those of you who worry about the chips sinking to the bottom and burning, toss them in a bit of the dry ingredients, then fold into the muffin batter. No sinking here!
Great combination of flavor! One note after making two very different batches: packing down the brown sugar results in shorter, more dense muffins, while not packing it down (less brown sugar) gives fluffier, cake-like muffins. Great recipe as is.
MMMM, Mommy, you have to make these again! That's the quote I got from my 7 year old. I altered the recipe to make it a little more healthy - white whole wheat flour, 3/4 cups brown sugar - no white sugar, 1/4 cup butter and 1/4 cup applesauce - even so, the muffins were wonderful and the butterscotch was a nice companion to the pumpkin.
really, really good! I made standard size muffins with the recipe...took about 10-15 minutes extra for the cook time. WOW very tasty! Thanks!
These came out wonderfully, and were gone in no time. A new record.
I didn't have butterscoth chips so I subsituted them with 6oz of caramel topping, and added an extra 1/4 cup of flour. I also used pumpkin puree instead of canned. This is a great recipe.
OH MY GAWD ..these are great!! We're not big butterscotch fans, but when they're combined with the right flavors as they are here... you've got yourself a winner. Plus they look so cute that it's a classy take-to for get-togethers. My recommendation is to fill them right about to the top so you have a nice muffin top instead of a flat muffin. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Mini Pumpkin Butterscotch Muffins
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 29
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These moist muffins are bursting with spice and pumpkin flavor.
These muffins are moist and tasty, and freeze well.
See how to make moist, spiced pumpkin muffins loaded with chocolate chips.