Save to Pinterest Butterscotch pumpkin chocolate chip muffins are the ultimate autumn comfort bake. These soft spiced muffins are a delicious cross between classic pumpkin bread and bakery-favorite chocolate chip muffins finished with little pockets of gooey butterscotch that melt right into each bite. Whether you are making them for a cozy breakfast a lunchbox treat or an afternoon snack they fill the kitchen with that sweet spiced aroma everyone loves when the weather turns cool.
The first time I pulled these out of the oven my kids could not wait even five minutes these muffins instantly disappeared from the cooling rack. Every autumn since they have been our go-to for after school and lazy weekend breakfasts.
Ingredients
- All-purpose flour: gives the muffins structure and a soft crumb. For best results choose unbleached flour
- Baking soda and baking powder: help the muffins rise tall so check both are fresh
- Salt: brings balance and helps the flavors shine through
- Ground cinnamon nutmeg and cloves: infuse classic pumpkin spice warmth. Use fresh spices if you can for richest flavor
- Canned pumpkin puree: ensures extra tender muffins. Look for pure pumpkin not pumpkin pie filling Libby's is my dependable pick
- Eggs: bind everything and add lightness. Choose large eggs at room temperature for best mixing
- Vegetable oil: keeps these moist even days after baking canola or sunflower oil both work
- Granulated sugar and light brown sugar: combine for sweetness plus a slight hint of caramel from the brown sugar
- Pure vanilla extract: rounds out the flavors. Splash in pure vanilla for the best aroma
- Butterscotch chips: add creaminess and a bold sweet note. Guittard or Ghirardelli make especially good chips
- Semi-sweet chocolate chips: bring a deep chocolate richness and prevent the muffins from getting too sweet
- Optional: For next-level flavor you could toss in toasted pecans or swap the butterscotch for white chocolate chips there is lots of room to make them your own
Instructions
- Preheat the Oven:
- Preheat your oven to 350 degrees Fahrenheit 175 Celsius. Either line a standard 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking
- Mix the Dry Ingredients:
- In a medium bowl whisk together the flour baking soda baking powder salt cinnamon nutmeg and cloves. Make sure these are thoroughly combined so the spices are evenly distributed in each bite
- Combine the Wet Ingredients:
- In a large bowl whisk together the pumpkin puree eggs vegetable oil granulated sugar brown sugar and vanilla extract. Mix until the batter is smooth and the sugars have almost dissolved this step is important for a silky crumb
- Add Dry to Wet:
- Gradually add the dry ingredient mixture to the bowl of wet ingredients. Stir gently with a spatula only until no dry flour is visible. The key is to mix just until combined to keep the muffins delicate and avoid toughness
- Fold in the Chips:
- Gently fold in the butterscotch chips and semi-sweet chocolate chips. Toss them beforehand in a spoonful of flour if you worry about them sinking to the bottom
- Portion the Muffins:
- Using a scoop or two spoons divide the batter evenly among the twelve muffin cups. Fill each cup about three-quarters full to ensure they bake up tall without overflowing
- Bake:
- Slide the tin onto the center oven rack and bake for twenty to twenty-two minutes or until the tops spring back lightly and a toothpick inserted comes out mostly clean or with only a few moist crumbs avoid overbaking for best moisture
- Cool and Enjoy:
- Let the muffins cool in the pan for five minutes before lifting them out to a wire rack. Cool completely if storing but no one will blame you for sneaking a warm one with melting chocolate and butterscotch
Save to Pinterest My favorite part about these muffins is the way the butterscotch chips melt into the crumb. Once my daughter snuck a few extra chips into the batter when I was not looking. That batch was quickly declared the best ever as we laughed together in the kitchen. These are the bakes that stick in your memory.
Storage Tips
Once cooled completely place muffins in an airtight container and keep at room temperature for up to three days. For longer storage wrap individually and freeze. Reheat frozen muffins in the microwave for about twenty seconds for a fresh-baked feel
Ingredient Substitutions
Swap vegetable oil for melted coconut oil for a hint of tropical flavor. White chocolate or cinnamon chips work well if you do not have butterscotch. Gluten-free flour blends can be used for a celiac-friendly batch as long as you check chip packaging for allergens
Serving Suggestions
These muffins are irresistible served still-warm with a pat of salted butter or a swipe of softened cream cheese. Pair with a hot mug of coffee or apple cider for breakfast or even serve with vanilla ice cream as a warm fall dessert
Cultural and Seasonal Context
Pumpkin bakes belong to autumn traditions in many American homes starting around October. Muffins like these quickly became a fixture at our family’s leaf-raking weekends and Halloween brunches
Seasonal Adaptations
Use roasted fresh pumpkin puree if you have time in autumn. Sprinkle a little turbinado sugar on top before baking for added crunch. Add toasted pecans for a festive holiday twist
Success Stories
I once doubled this recipe for a school bake sale thinking I would have plenty leftover but they were gone before lunch. What sticks with me is how one friend said the muffins tasted like fall in every bite
Freezer Meal Conversion
Once cooled wrap each muffin tightly in plastic or foil and place in a freezer bag. They keep for up to two months. Thaw overnight at room temperature or pop in the microwave on busy mornings
Save to Pinterest Often I make a batch Sunday night so the kids have grab-and-go breakfasts all week. The mix-ins make these feel like bakery treats but with way less fuss and more heart
Common Recipe Questions
- → Can I use fresh pumpkin instead of canned puree?
Yes, fresh pumpkin can be used. Roast and mash until smooth, draining excess liquid for best texture.
- → How do I prevent muffins from drying out?
Don't overmix the batter; bake just until a toothpick comes out clean or with moist crumbs.
- → Are the muffins suitable for freezing?
Absolutely. Freeze cooled muffins in an airtight container for up to 2 months, thaw overnight at room temperature.
- → What can I use instead of butterscotch chips?
White chocolate chips or toffee bits are a tasty alternative to butterscotch chips.
- → Can nuts be added to the muffins?
Chopped toasted pecans add texture and flavor; add up to 1/2 cup with the chips.
- → Is it possible to make these muffins dairy-free?
Use dairy-free chocolate chips and ensure butterscotch chips are dairy-free to adapt the recipe accordingly.