Butterscotch Pumpkin Chocolate Muffins (Print View)

Light pumpkin muffins packed with butterscotch and chocolate chips, perfect for a sweet autumn breakfast.

# Components:

01 - 2 cups all-purpose flour

02 - 1 teaspoon baking soda

03 - 1/2 teaspoon baking powder

04 - 1/2 teaspoon salt

05 - 1 1/2 teaspoons ground cinnamon

06 - 1/2 teaspoon ground nutmeg

07 - 1/4 teaspoon ground cloves

08 - 1 cup canned pumpkin puree

09 - 2 large eggs

10 - 1/2 cup vegetable oil

11 - 1/2 cup granulated sugar

12 - 1/2 cup light brown sugar

13 - 1 teaspoon pure vanilla extract

14 - 3/4 cup butterscotch chips

15 - 3/4 cup semi-sweet chocolate chips

01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners or lightly grease each cavity.

02 - Whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a medium mixing bowl.

03 - In a large mixing bowl, whisk pumpkin puree, eggs, vegetable oil, granulated sugar, light brown sugar, and vanilla extract until smooth.

04 - Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to preserve tenderness.

05 - Fold in the butterscotch chips and semi-sweet chocolate chips using a spatula until evenly distributed.

06 - Divide batter evenly among the muffin cups, filling each approximately three-quarters full.

07 - Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

08 - Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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Muffins freeze well for up to 2 months; thaw overnight at room temperature
Check butterscotch and chocolate chip packaging for potential nut or soy cross-contamination

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