Yield: 48 mini muffins

Mini Pumpkin Butterscotch Muffins

Prep Time 15 minutes
Cook Time 12 minutes 10 seconds
Total Time 27 minutes 10 seconds

A new fall favorite, the Mini Pumpkin Butterscotch Muffins may be small, but they are big with flavor! This recipe is freezer friendly too!


  • 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 (11 oz) butterscotch morsels
  • powdered sugar, for dusting, optional


  1. Preheat oven to 350 degrees F. Spray mini-muffin pan with baking spray. Set aside.
  2. 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.
  3. Fold in butterscotch morsels.
  4. Drop by small scoop into muffin pan until each cavity is ¾ full. Bake for 10-12 minutes. Allow to cool in pan, 5 minutes, then remove and cool completely on wire rack.
  5. Dust with powdered sugar, if desired.

Nutrition Information:



Serving Size:

1 muffin

Amount Per Serving: Calories: 64Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 46mgCarbohydrates: 10gFiber: 0gSugar: 7gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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