Save Moist pumpkin muffins bursting with rich butterscotch and chocolate chips—a perfect autumn treat for breakfast or snacking.
I first baked these muffins when my kids wanted something sweet but also seasonal. We loved how the warm spices blend perfectly with butterscotch and chocolate chips.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking soda: 1 tsp
- Baking powder: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground nutmeg: 1/2 tsp
- Ground cloves: 1/4 tsp
- Canned pumpkin puree: 1 cup (210 g)
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120 ml)
- Granulated sugar: 1/2 cup (100 g)
- Light brown sugar: 1/2 cup (100 g)
- Pure vanilla extract: 1 tsp
- Butterscotch chips: 3/4 cup (135 g)
- Semi-sweet chocolate chips: 3/4 cup (135 g)
Instructions
- Preheat & Prep:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Combine Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Mix Wet Ingredients:
- In a large bowl, whisk together pumpkin puree, eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.
- Blend Batters:
- Gradually add dry ingredients to wet mixture. Stir gently until just combined; do not overmix.
- Add Mix-ins:
- Fold in butterscotch chips and chocolate chips.
- Fill Muffin Cups:
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 20–22 minutes, or until a toothpick inserted into center comes out clean or with a few moist crumbs.
- Cool Completely:
- Cool muffins in pan for 5 minutes, then transfer to wire rack to cool completely.
Save We love making these muffins for weekend family brunch. The kids take care of stirring in the chips and always ask for seconds.
Required Tools
12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, rubber spatula, wire rack
Allergen Information
Contains wheat (gluten), eggs, and dairy (in chocolate and butterscotch chips). Check packaging for nut or soy cross-contamination.
Nutritional Information (per muffin)
Calories: ~285, Total Fat: 13 g, Carbohydrates: 39 g, Protein: 3 g
Save Serve warm for best flavor. These muffins are a perfect way to celebrate autumn and share some homemade sweetness.
Recipe FAQ
- → Can I use fresh pumpkin instead of canned puree?
Yes, roasted and mashed fresh pumpkin works well, just be sure to drain excess moisture before using.
- → How do I prevent muffins from becoming dry?
Careful not to overmix batter and avoid overbaking. Moisture is maintained with pumpkin puree and oil.
- → Can I substitute chocolate chips or butterscotch chips?
Swap either for white chocolate chips, or add nuts for extra texture and flavor.
- → How should I store leftover muffins?
Store in an airtight container at room temperature for 3 days, or freeze for up to 2 months.
- → Are these muffins suitable for a vegetarian diet?
Yes, all listed ingredients are vegetarian-friendly. Check chip packaging for possible allergen cross-contamination.
- → What is the best way to serve these muffins?
Serve warm with butter or cream cheese to complement the spiced flavor and gooey chips.