Mini Pumpkin Butterscotch Muffins Recipe -
Mini Pumpkin Butterscotch Muffins Recipe
  • READY IN 25 mins

Mini Pumpkin Butterscotch Muffins

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 48 muffins Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.
  2. Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
  3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 19, 2008

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'll definitely want to give this recipe a try!

Most Helpful Critical Review
Dec 29, 2010

would not make again. not impressed

Sep 20, 2008

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!

Nov 15, 2008

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.

Sep 28, 2008

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.

Jan 03, 2011

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!

Oct 29, 2007

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.

Nov 09, 2010

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. :)


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  • Calories
  • 75 kcal
  • 4%
  • Carbohydrates
  • 10.5 g
  • 3%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 3.2 g
  • 5%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 86 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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