Yield: 48 mini muffins

Mini Pumpkin Butterscotch Muffins

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

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 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp 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.


Source: Allrecipes

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