A new fall favorite, these Mini Pumpkin Butterscotch Muffins may be small, but they are big with flavor. These freezer-friendly muffins are moist and flavorful with butterscotch morsels for a delicious twist!
Table of Contents
Why this muffin recipe works
Adding butterscotch to classic Pumpkin Muffins ended up being a genius idea. One bite packs loads of flavor–the pairing of pumpkin flavors with butterscotch is fall perfection.
- Bite sized pumpkin muffins are easy to share!
- Sweet butterscotch morsels in every bite.
- Freezer friendly recipe means you can stock up for muffin emergencies!
Dust them with powdered sugar and you have a breakfast baked good ready to wow any crowd.
- Canned pumpkin – Real pumpkin puree provides the flavor for these muffins and keeps them moist. Make sure to use pure pumpkin–NOT pumpkin pie mix.
- Butterscotch morsels – Find these baking chips in the aisle near the chocolate chips. Regular or mini morsels can be used in these pumpkin butterscotch muffins.
- Powdered sugar – Also called confectioner’s sugar, this is sprinkled over the cooled muffins for a sweet finishing touch. You can leave it off if you prefer. The muffins are delicious either way!
- Spices- swap out the cinnamon, nutmeg, and ginger for homemade pumpkin pie spice mix instead!
Prepare your pan: To start, preheat oven to 350 degrees F. Grease a mini-muffin pan with baking spray and set aside. You can also use my homemade cake release instead of baking spray!
Make the batter: In a large bowl, whisk together eggs, melted butter, and pumpkin. Add in flour (no need to sift it first), brown sugar, granulated sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt. Mix until blended. Finally, fold in the butterscotch chips.
Bake: Using a small cookie scoop, drop batter into the greased muffin pan until each cavity is about 3/4 full. Bake in preheated oven for 10-12 minutes. Remove and cool completely.
Sprinkle with powdered sugar if desired.
Tips and Tricks
- I like these Pumpkin Butterscotch Muffins chilled. Store them in the refrigerator and enjoy cold! If you prefer, they keep well at room temperature too.
- For a fun twist, swap out half of the butterscotch morsels for chocolate chips. Or use half of a bag of each for a decadent chocolate butterscotch muffin!
Once your mini Pumpkin Butterscotch Muffins are completely cooled, place them in a ziploc freezer bag or other airtight freezer-safe container. Store them in the freezer until ready to thaw. To thaw, remove from freezer, and place bag (or container) on counter overnight. Add powdered sugar before serving if desired.
Yes, this recipe can be adapted to suit a standard 12-cup muffin tin. Follow the recipe as directed and increase the baking time to 17 – 19 minutes.
Salted butter will work fine in this mini pumpkin butterscotch muffin recipe. I would use half the amount of added kosher salt if using salted butter.
Stored in the refrigerator, these mini muffins stay good for up to 5 days. In the freezer, they keep fresh for about 3 months.
More Pumpkin recipes
- These Pumpkin Muffins with Maple Pecan Glaze are the perfect breakfast! Small bites means you get to eat more, right?
- Bite sized Pumpkin Donut Muffins! Roll in butter and cinnamon/sugar! These donut muffins freeze really well too!
- Pumpkin Cream Cheese Muffins– even better than Starbucks!
- Pumpkin Scones– classic starbucks recipe
- Pumpkin Cupcakes– you’ll love the maple frosting!
Mini Pumpkin Butterscotch Muffins
- 2 large eggs
- ½ cup unsalted butter melted
- 1 cup canned pumpkin not pumpkin pie filling
- 1 ¾ cups all-purpose flour
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 bag butterscotch morsels 11 ounce
- powdered sugar for dusting, optional
- Preheat oven to 350 degrees F. Spray mini-muffin pan with baking spray. Set aside.
- In a large bowl, whisk together, eggs, butter, and pumpkin. Add in flour, sugars, spices, baking soda, baking powder, and salt. Mix until well combined.
- Fold in butterscotch morsels.
- Drop by small scoop into muffin pan until each cavity is 3/4 full. Bake for 10-12 minutes. Allow to cool in pan, 5 minutes, then remove and cool completely on wire rack.
- Dust with powdered sugar, if desired.
- Storage: Store muffins in airtight container at room temperature for up to 5 days (also good chilled).
- Freeze: Freeze muffins in airtight container for up to 3 months, thaw overnight on counter in bag (or in refrigerator).
- This recipe can be adapted to suit a standard 12-cup muffin tin. Follow the recipe as directed and increase the baking time to 17 – 19 minutes.
- Spices- swap out the cinnamon, nutmeg, and ginger for 2 teaspoons homemade pumpkin pie spice mix instead!
This recipe brings fall flavors together in mini Pumpkin Butterscotch Muffins. You’ll love the rich butterscotch morsels and pumpkin spice taste.