Mini Pumpkin Butterscotch Muffins Recipe

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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 experience...you'll definitely want to give this recipe a try!

—MANDYMOODY1

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Most Helpful Critical Review

Dec 29, 2010

would not make again. not impressed

—mayb

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321 Ratings

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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!

—Sarah Jo

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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.

—Desiree

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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.

—T

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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.

—dinah

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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!

—YAKIMICKI

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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. :)

—Chef Joy

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Nutrition

Calories
75 kcal
4%

Carbohydrates
10.5 g
3%

Cholesterol
14 mg
5%

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.

Nutritional Information

Mini Pumpkin Butterscotch Muffins

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 75
Calories from Fat: 29

% Daily Value *
Total Fat 3.2g 5 %
Saturated Fat 2.2g 11 %
Cholesterol 14mg 5 %
Sodium 86mg 3 %
Potassium 29mg < 1 %
Total Carbohydrates 10.5g 3 %
Dietary Fiber 0.3g 1 %
Protein 0.8g 2 %
Sugars 6.7g
Vitamin A 17 %
Vitamin C < 1 %
Calcium < 1 %
Iron 3 %
** Thiamin 4 %
Niacin 4 %
** Vitamin B6 < 1 %
** Magnesium 1 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.