Irresistibly Moist Butterscotch Pumpkin Muffins to Savor

Delight in these Butterscotch Pumpkin Muffins that are sweet, moist, and perfect for fall baking.

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Course: Breakfast

Cuisine: American

Keyword: Autumn Recipes, baking, Butterscotch Pumpkin Muffins, Easy Muffins, Fall Baking, Pumpkin Muffins

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: muffins

Calories: 200kcal

1 stick Butter Provides richness and moisture; coconut oil can be used for dairy-free muffins.
1 can Pumpkin Puree 15 oz; adds moisture and flavor; substitute with cooked squash or sweet potato if desired.
1/3 cup Maple Syrup Contributes natural sweetness and earthy notes; honey or agave syrup may work as alternatives.
1 large Egg Acts as a binder; for a vegan option, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
2 tbsp Olive Oil Adds moisture; any neutral oil like canola or vegetable oil will do.
1 cup Brown Sugar Sweetens and deepens flavor; coconut sugar is a great lower glycemic index substitute.
2 cups All-Purpose Flour Provides structure to the muffins; you may opt for a gluten-free flour blend if needed.
1/2 tsp Salt Enhances flavor and balances sweetness.
2 tsp Baking Powder Essential for leavening the muffins.
1 tsp Baking Soda Works with acidic ingredients to help muffins rise and become fluffy.
1 tbsp Pumpkin Pie Spice Infuses warm fall spices; use a homemade mix or individual spices like cinnamon and nutmeg if preferred.
1 tsp Ground Cinnamon Adds an extra touch of warmth and flavor.
3/4 cup Butterscotch Chips Gives sweet bursts of flavor throughout; chocolate chips or nuts can be swapped for diversity.

1/2 cup Melted Butterscotch Chips Drizzle extra melted chips on top for a sweet finishing touch.

Preheat the oven to 350°F (175°C). In a microwave-safe bowl, melt the butter until fully liquid and set aside to cool slightly.
Combine wet ingredients by adding the egg, pumpkin puree, maple syrup, and olive oil to the melted butter. Use an electric hand mixer to blend them together until smooth.
Incorporate the brown sugar by stirring it into the wet mixture. Make sure it is fully dissolved and well mixed for a sweet, velvety batter.
Mix dry ingredients: In a separate bowl or directly into the wet mixture, combine the flour, salt, baking powder, baking soda, pumpkin pie spice, and ground cinnamon.
Blend until no flour clumps remain, ensuring the batter is smooth. Gently fold in the butterscotch chips, creating pockets of sweetness throughout.
Scoop the batter into muffin liners, filling each cup almost to the top. For an extra treat, sprinkle additional butterscotch chips on top.
Bake in the preheated oven for 22-27 minutes, or until the muffins are risen and a toothpick inserted into the center comes out clean.
Optional: For a finishing touch, melt some extra butterscotch chips and drizzle them on top of the muffins before serving.

For a fluffy treat, ensure no flour clumps remain and use a hand mixer for a perfectly smooth batter.