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!"
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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
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These moist muffins are bursting with spice and pumpkin flavor.
These muffins are moist and tasty, and freeze well.
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