Mini Pumpkin Butterscotch Muffins

Rating: 4.71 stars
458 Ratings
  • 5 star values: 361
  • 4 star values: 66
  • 3 star values: 26
  • 2 star values: 5
  • 1 star values: 0

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!

By Megan
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.

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  • 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.

  • Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.

Nutrition Facts

Per Serving:
75.1 calories; protein 0.8g 2% DV; carbohydrates 10.5g 3% DV; fat 3.2g 5% DV; cholesterol 12.8mg 4% DV; sodium 86.3mg 4% DV. Full Nutrition

Reviews (343)

Read More Reviews

Most helpful positive review

MANDYMOODY1
Rating: 5 stars
03/19/2008
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! Read More
Helpful
(119)

Most helpful critical review

mayb
Rating: 2 stars
12/29/2010
would not make again. not impressed Read More
Helpful
(11)
458 Ratings
  • 5 star values: 361
  • 4 star values: 66
  • 3 star values: 26
  • 2 star values: 5
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
MANDYMOODY1
Rating: 5 stars
03/19/2008
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! Read More
Helpful
(119)
Sarah Jo
Rating: 5 stars
09/20/2008
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! Read More
Helpful
(90)
Desiree
Rating: 5 stars
11/15/2008
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. Read More
Helpful
(90)
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dinah
Rating: 5 stars
09/28/2008
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. Read More
Helpful
(40)
YAKIMICKI
Rating: 5 stars
01/03/2011
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! Read More
Helpful
(34)
T
Rating: 5 stars
10/29/2007
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. Read More
Helpful
(32)
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Chef Joy
Rating: 5 stars
11/09/2010
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.:) Read More
Helpful
(28)
BrycesGirl
Rating: 5 stars
05/09/2012
These are SOOO good! I made the recipe exactly as written. My husband isn't usually a fan of baked goods and even he is addicted. They disappeared immediately. AWESOME recipe!!! Read More
Helpful
(25)
Rebecca Aguiar
Rating: 5 stars
10/31/2007
These were really great! Everybody in the office loved them. I added some cloves and allspice to the recipe and increased the ginger and cinnamon for personal taste as I like things spicy! Thanks for the great recipe. Read More
Helpful
(22)
mayb
Rating: 2 stars
12/29/2010
would not make again. not impressed Read More
Helpful
(11)
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