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!
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 MoreLike 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!
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!
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.
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.
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!
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.
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. :)
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!!!
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.
My kids love pumpkin and butterscotch chips but the flavor TOGETHER was just odd. I halved the recipe and got 19 mini muffins. Although the muffins were moist, some were too sweet and others were bland. This is caused by the unequal distribution of the butterscotch chips in each muffin. My kids will probably eat all of them because of the amount of sugar in the recipe, but I don't think I will make again. Also, make sure you remove from the pan about 5 minutes after removing from the oven to reduce the "sticking" of the melted chips that attach to the inside of the muffin cups.
EXCELLENT! I don't like pumpkin flavored anything, but I wanted to give this a try with all the reviews. So glad I did. Next time I have to do morning snacks at church, I will be taking this along. I already have a slam dunk snack from allrecipes - Mandarin Orange Bites - that everyone salivated over. Now I have another. These are so very good. WOW!! I was NOT expecting such flavor depth.
This is so great! For presentation I put 2-3 butterscotch chips on top. Someone else also suggested that you don't wait to long to pull them out of the pan or the butterscotch will start to melt to the pan and make it really messy. This was a great tip!
Delightful! We made them into normal sized muffins, because we only have that size of pan, so if that's the case, cook them for ~10 minutes longer.
These were FANTASTIC! They were so moist! My husband's eyes popped out of his head when he had his first bite - he loves pumpkin anything - but he especially liked these! Super easy recipe as well - and the consistency of the batter made them really easy to portion out. Excellent recipe! ***Just realized, like another reviewer, I too added the whole can of pumpkin, but obviously it didn't make much difference to us!
I was BORED...bored, bored, bored...wanted to make something...I had some pumpkin in the fridge and some butterscotch morsels in the freezer...umm...sounded like an odd combo...but went for it! YUMMY!! Hey, these are really good, and they came out PERFECT which is different for my muffins, appearance wise, but very tasty. Even the guys loved them. I think I might even make these again someday! lol I used Crisco oil in place of the butter, obviously that was ok. Thanks!!
Amazing! These muffins are my husband's new favorite! We all loved them - the combination of pumpkin, spices & butterscotch is delicious! Who knew!? Thanks for a great recipe and flavor combination that I never would have tried :)
Found this recipe today and decided to give it a try. I have to say that while I orginally thought that pumpkin and butterscotch were an odd combination, these are incredibly tasty and were very well received. I made no changes to the recipe and they were perfect. Thanks Megan for an exceptional muffin recipe.
Loved this recipe! Would not change an ingredient except I made them full size. I have made them again and everyone razed about them. I give this recipe a THUMBS UP!!!
Yum! I was a little unsure, like others on here, about the combination of pumpkin and butterscotch, but they are great! Turned out perfectly! We made a double batch and took them to church - everyone loved them!
Absolutely wonderful. Doubled the batch and did not change a thing. They were gone in a flash, I don't think I can ever make a single batch of these!
These muffins are delicious! I've heard nothing but praise about these muffins. I saved some butterscotch chips and pushed them into the top of the muffin mix after I poured them out and they looked much more appealing. Definitely will make again!
Insanely Delicious. They're really tender but crunch on the top, and don't stick to the muffin paper. I added 1/2 t. real vanilla extract just to prevent that "soapy" homemade muffin flavor, and it was great! (I don't think all people are sensitive to this flavor, but hey, humor me!)
Just finished making these, they are delicious. I am definitely making these when we have family here for the holidays. I think the kids will love them. The only change I may make is to add some pecans next time. Muffins just aren't right without nuts to me.
These were good but WAY too sweet and rich for my family. Most of them went uneaten because it was like eating candy! Also, be VERY careful and don't use too many butterscotch chips. They melted and caused the muffins to stick in the muffin tray, making it very difficult to remove the muffins.
I made these a regular muffins instead of minis & they were great! I had people begging for the recipe, both at work & at my children's schools. Great fall treat!
Wow...definitely five plus stars! I made them for some girlfriends today and they got inhaled - so addictive! Tried coating the chips in the dry mixture, but that didn't keep mine from sticking/sinking somewhat (didn't detract from how much we loved them!)Made a second batch later in the day, and - not sure if it was one of these tricks or a combination of both - but the chips didn't stick as much, and the end result looked a bit prettier (lighter in color, chips stayed on top.) I popped the b'scotch chips in the freezer while prepping the rest, and when it came time to put into the muffin tin, I layered: small bit of batter, few chips, bit of batter, few chips pushed slightly into the top, then baked. The chips didn't melt as much, keeping their shape better.I'm going to stock up on butterscotch chips asap!
Fantastic! What a great fall recipe. I did use pumpkin pie spice and due to a senior moment (you can have those at 45, right?) I grabbed peanut butter chips instead of butterscotch but we still enjoyed. I did add some butterscotch chips after I saw the error of my ways. These were quick and easy to make, even with my three year old grandson helping (give me strength). Thanks for a wonderful addition to my recipe collection.
I was very please with these muffins. They were incredibly moist which is not always the case with mini muffins. I love the pumpkin & butterscotch combination. I will make these again & again.
I've made this recipe many times over the last three years for friends, family and coworkers, and they are always a huge hit. I've impressed people who don't like pumpkin, as well as people who don't like food made by other people. I am now expected to make these for the family at Thanksgiving and Christmas. Though I have made them as mini muffins, they're a huge hit as regular-sized muffins.
These are amazing! I used salt-free Becel and splenda sugar and added just a touch more pumpkin. I made 6 jumbo muffins and cooked them about 20 minutes and they are perfect - great texture and just a touch of decadence with the butterscoth chips while still tasting the pumpkin. Will definitely make these again!
NO MODIFICATIONS NEEDED! This recipe is PERFECT! I have made it 3 times in the last 2 weeks....perfect every time....exactly 48 mini muffins. I've used both the butterscotch chips and chocolate ones. Delicious both ways! FINALLY A RECIPE that doesn't need you to read everyone else's reviews to get the best version. THANK YOU!!!
These muffins are DEEEELICIOUS. This is a sweet and moist muffin - very cake-like. The butterscotch chips really make it sweet and decadent. The butterscotch and pumpkin flavors go really well together.
What a delicious change! I make a lot of muffins, and this will be a new favorite. I made them in regular-sized muffin tins, filled to the top, topped with chopped pecans, and baked for 22 minutes. Divine!
Awesome! I altered the recipe a little, but did nothing to change the overall flavor. They were like eating a pumpkin donut! Mmmmm....
Such a delicious combination... I would have never paired these flavors up, but I'm glad someone did!
These were absolutely wonderful! I made them as listed in recipe, but used fresh grated ginger instead of ground, and I used fresh pumpkin instead of canned. I thought the batter was just a little too thick/dry, so I added a little apple juice to bring it together. They were extremely moist and came out of the pan so easily!!! Huge hit with the adults and kids! They were great as an after-dinner accompaniment to coffee! Will definitely make these again and again! Thanks for such a wonderful, easy recipe!!!
Okay, so I accidentally read the directions wrong and added an entire can of pumpkin. BUT, these were such a hit, so moist and butterscotchy sweet, absolutely declicious. Oh, and I did put an entire bag of the butterscotch too, that was definitely NOT a mistake, lol, love them!
I was a little skeptical at the thought of combining butterscotch chips & pumpkin but I made them for a dinner with my co-workers and they couldn't stop raving how delightful these were! Take a chance & make these!
I thought these were okay the day I baked them, but the next couple days they were awesome! I froze half my batch and they seemed even better than the day old ones. They kept their shape and froze very well.
These are great! My kids won't stop eating them and asking for more! The mini muffin size make it like a little soft cookie treat instead of a muffin. I added 2-3 butterscotch chips to the top of each muffin before baking to make the tops pretty. Yummy!!! Don't change anything!
These have an amazing flavor. Unfortunately, they do not hold together. I had to bake them almost twice as long as the recipe called for, and then, they fell apart when I tried to pull them out of the pan. Even leaving them in the pan to cool a bit didn't help. I could blame it on the size, but I made them half mini muffins and half regular size. Even with a bigger size, they still fell apart. Next time, I'm going to add the spices/butterscotch chips to another pumpkin muffin recipe.
I had high hopes for these cupcakes, unfortunately I was disappointed. The flavor was ok but the batter was a mess. Just a heads up for everyone else, whatever the muffins look like when you put them in the muffin tin is what they will look like when you take them out of the oven. They aren't like normal muffins where the batter bakes up into a nice muffin shape. I like the idea of pumpkin muffins with butterscotch chips so I may try adding them to my regular pumpkin muffin recipe.
Delicious - even friends who don't normally like butterscotch loved these. The first time I made them I was short on pumpkin (only about 3/4 cup) so I subbed applesauce for the other 1/4 cup - came out great. Second time I used all pumpkin. I also omitted ginger from these both times because I didn't have it. My 2 and 5 year olds both love these.
These were deliciouse! But mine didn't want to come out of the muffin tins--especially when there were butterscotch chips on the bottom. I'll use paper liners instead of cooking spray next time.
these are soooo good! The only change I made was to use pumpkin pie spice and cinnamon. I love the butterscotch chips...who would think the 2 would go so well together. I am making these again soon:)
Wow are these delicious! Didn't change a thing except made into regular sized muffins. Cooking time was approx 19-21 minutes, till firm to touch. My batch made 16 muffins. Highly recommend!
It’s officially autumn when the mini butterscotch pumpkin muffins are made! These are a sweet treat, that I’ve been making for quite some time. Thanks for a delicious recipe.
Seriously, these melt in your mouth! I took these to a X-mas cookie exchange and received so many compliments and recipe requests that I was astounded! My baked items have never received such reaction! :)
These are absolutely FABULOUS! I dropped 3 butterscotch chips onto each muffin before baking for an extra little sweetness. So moist, so perfect! Love them!
These are excellent, I didn't change anything, they were moist and perfect. I did take a hint from someone else and added the butterscotch chips to the dry to make them not sink to the bottom. The flavors really mesh well together, I will definately be making these again!
Yummy! I think they are good as mini muffins cause they are somewhat rich with the butterscotch chips. I subbed vegetable oil for the melted butter. I just didn't want to add a whole stick of butter to the mix. Great little snacks for the kids.
EXCELLENT!! I used white chocolate chips, because I didn't have butterscotch, and they were great! My husband and toddlers loved them!
These were the best pumpkin muffins that I have made. I only used 1/4 c. brown sugar and 1/4 c. splenda. I used 1/4 c. oil and 1/4 c. applesauce instead of butter. The batter is very thick. I may had some liquid the next time.
These are INCREDIBLE! Love them. I baked them for 11 1/2 minutes then let them cool for about 5 minutes before removing them from the pan. I've never enjoyed butterscotch so much as with the pumpkin in this recipe!
Delicious! Very easy to make with few changes (used more morsels and no white sugar - used 3/4 packed brown sugar). Was a hit with the whole family. Will definitely be making this again and again!
These are really good. I did omit 1/2 of the white sugar because I don't like things to sweet and the butterscotch chips are already sweet. yummy!
just finished baking these and they are pretty good.maybe they could use a bit more of spice or sugar but over all good.i did not have butterscotch so i added walnuts for that nice crunchy texture. i did have to bake then a min or two longer so they dont stay gooey in the middle. great recipe!
I followed the recipe to a T. I used a stand mixer with the whipping attachment to sift and then added the wet ingredients and the chips using that attachment. 10 min is all it took for me and they came out perfect!!!!
Best muffins I've ever made by far. Have made them well over a dozen times. Only changes I sometimes make is using some whole wheat flour or throwing some flax seed meal in the batter. Changes aren't needed though!!
Followed this recipe exactly. First batch i made whith butterscotch second with chocolate chips. Both were delicious. But something was missing from these muffins though thats why i gave 4 stars. They just werent moist enough. Next time maybe i will add apple sauce or something to make up for the slight dryness.
These were pretty good, but i think i will stick to the pumpkin nut bread. They were a little too sweet for my liking.
i give it 5 stars because they came out AMAZING, but i did have to change a couple of things. i didnt have butter so i used 1/4 cup plain yogurt and 1/4 cup oil in its place and i dont have mini muffin tins so it made about 18 regular sized muffins and i baked them for 20 minutes. i was doubtful of the butterscotch/pumpkin combo but they are delicious and will definitely be a new regular in my house! thanks for a great recipe.
I am not a baker so anytime I bake something, it's a shoot. However, I was so pleased that these turned out so great. I baked 5 dozen for my son's bday party and all the kids [and mommies] loved them!! What I'd like to do moving forward tho is figure out how to get the chips on top - so cute. Mine were all in the muffin. No one cared and they were gone in three hours!
Perfectly easy and delicious. Very moist with a great flavor. I'm not a butterscotch fan but these really are great
Yum! Bakery quality! I followed the recipe exactly except used white chocolate chips instead of butterscotch because I didn't have any on hand! These muffins came out so moist and fluffy and DELICIOUS I can hardly believe I made them. I used all fresh, quality ingredients (other than the pumpkin, which was canned, but organic!) and find that it really makes a difference in my baking.
Awesome! My only change was I made them into jumbo muffins and upped the cook time to 20-25 mins.
Made a few changes to try to make it healthier - used honey instead of white sugar, oil instead of butter, doubled the pumpkin, added 1/2 cup of ground walnuts & 1/2 cup of wheat germ, and used 3-4 tsp pumpkin pie spice & extra cinnamon instead of the separate spices. Kids LOVE them!
Let me just say, these are amazing! The only issue I had was the chips sticking to the pan. I should have let them cool a little bit longer before taking them out of the pan, but I just could not wait!!! The smell of these baking filled the whole house with yummy smells!!!!!!! One the second batch that I made I ran out of pumpkin, so I used sour cream to make up the difference (about 1 tbsp) and they were even better, if that is possible!
Neat little muffin - the pumpkin/butterscotch combo is really good and something different.
I doubled the recipe and it baked up two muffin pans full of muffins! I followed the advice about adding the chips with the dry ingredients, they turned out great. Delicious with vanilla ice cream.
These are fantastic. My family loves these. I always double the recipe and use the batter to make muffin tops. I add pecans and used freshly ground nutmeg. If you've never ground your own nutmeg it tastes much better, a little citrusy almost. I took some into work and my colleagues told me several times how tasty they were.
Absolutely amazing! LOVE, LOVE, LOVE them! Made exactly as written and wouldn't change a single thing.
OMG...these muffins are delicious. Like some reviewers, I used regular sized muffins with cupcake liners instead of greasing the pans. A million thanks for sharing this recipe with us.
Not bad. These are really sweet from the butterscotch, but I agree that pumpkin and butterscotch go well together. I'm glad there's only a bit of butterscotch in this, though! Very easy to make, and I used my small cookie scoop like anohter reviewer to get the perfect amount into the mini cupcake liners. Thanks for the recipe!
I was skeptical but made this recipe for my boyfriend and son. They LOVED it!! I took some to work and 7/8 of the people I work with went nuts for them. 1 doesn't like butterscotch. My boyfriend and son both say this recipe is a KEEPER!!! I usually don't like muffins but I really loved this one!!!
Normally *something* goes wrong when I try to bake - but not this time! These turned out amazingly perfect. I followed the recipe exactly, and they are wonderful. All of the flavors act like they belong together. Will definitely make these again!
These muffins are one of the best pumpkin ones I have tasted!! Made just as the recipe called for except substituted coconut oil for half of the butter! I am not fond of butterscotch but loved the taste mixed with the pumpkin!! Will definitely make these again!!! Thanks for the great recipe! My kids loved them too!
My only changes were dry whisking first step because I didn't have a sifter. Also replaced butterscotch with mini chocolate chips. I really liked it. Mine did take ten extra minutes to bake though.
super moist and very tasty. I would make some more for thanksgiving. :):)
Oh my Goodness! These are fantastic, and my company thought so as well. These will definitely be on all my holiday buffets.
WOW! WOW! WOW! Can you tell we loved them? Everyone thought these were absolutely amazing and I've shared the recipe twice already. The pumpkin, butterscotch, and spice flavors blend so harmoniously that these muffins are like little bites of heaven. I highly recommend you try this recipe.
I made these for my 3 year old's preschool class for their Thanksgiving Feast and they loved them. They freeze well too. I made extra and froze them for an easy snack for my toddler. My husband told me "I don't like butterscotch chips but these are good!"
These are awesome! Only change I made was to add a splash of vanilla and I used fresh pumpkin puree instead of canned. They were gone in minutes!
These are awesome! I didn't have any ground ginger on hand, so I used a little pumpkin pie spice instead. They turned out fantastic!
Great recipe I use it often my husband loves these muffins. I recently started subing half the flour for vanilla protein powder and splenda for sugar, turns out with great flavor and it's a little more healthy!
These muffins are ridiculous. They are so addictive. I just made a batch and I've eaten 4 already. They are super sweet - if you want them to be less sweet maybe you could put in a bit less of the butterscotch chips. I put in more, which was probably not the best idea. Also, I filled the pan a bit too much and had to cook mine for 15 minutes.
