This Pumpkin Butterscotch Muffins Recipe may just be one of the best things you taste this Fall!
Following is a Pumpkin Butterscotch Muffin Recipe and guest post
by Janell at Saving You Dinero ~ enjoy!!
I have a few recipes that are my absolute favorite recipes. Here’s one of them!
My sister says these are the best things she has ever tasted. She also said she thought it was a very bizarre type of muffin, and she was afraid to try them. Good thing I convinced her… they were wonderful!
I usually make some large muffins and some mini muffins. I like to really taste the spices in my muffins too, so that’s why I use a heaping amount in the mix. My little boy sure loves them, too! Enjoy!!
Related:
- How To Cut Your Grocery Bill In Half {16 easy tips}
- 9 Best Ever Muffin Recipes
Pumpkin Butterscotch Muffins Recipe
- 1¾ cups All-Purpose Flour
- ½ cup Brown Sugar
- ½ cup White Sugar
- 1 teaspoon Ground Cinnamon (heaping)
- ½ teaspoon Ground Nutmeg (heaping)
- ½ teaspoon Ground Ginger (heaping)
- 1 teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ½ teaspoon Salt
- 2 Eggs
- ½ cup Butter, melted
- 1 cup canned Pumpkin
- 6 ounces Butterscotch Chips (1 package, about ¾ cup)
- Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin or regular pan with cooking spray. {or you could use cupcake liners}
- Sift together the flour, brown sugar, white sugar, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about ¾ full.
- Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean. Bake mini muffins for 10-12 minutes and large muffins for 15-18 minutes.
What You’ll Need for This Recipe:
Mixing Bowls
Pretty Baking Cups and Muffin Liners
Muffin Tins
Janell is the wife to Dennis and Mom to Nathan, Benjamin, and Shiloh. They have spent the last 8 years training youth workers in Mexico. Janell now blogs at Savingyoudinero.com, a site about saving money and easy, family-friendly recipes.
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Grocery Money Saving Tips:
How To Cut Your Grocery Bill In Half
stephanie says
October 12, 2011 at 7:32 amHow many does one batch make using a regular sized muffin tin? Need to know weather to make a double batch or not! Thanx!
Diana Herron says
October 10, 2011 at 7:44 amI made the Pumpkin Butterscotch Muffins this past Friday and Satruday for our Church Food Venue for about 200 people. I ate 6 before they even made it to Church. They are Delicious & Yummy!! Friends tried them & really like them as well. I will Definitely make them again!!! Thank you so much for sharing the recipe! It’s a Keeper! =)
Jodi J. says
October 6, 2011 at 5:16 pmMade these in the middle of the night when I couldn’t sleep are they are delicioso! This recipe’s definitely a keeper ~ thanks!
COLLEEN FITZPATRICK says
October 5, 2011 at 5:03 pmCan you put nutritional info on the recipes so that they could be pointed out by weight watchers?
stephanie says
October 12, 2011 at 7:43 amWith things like this that dont have the nutritional value available, you will have to figure each individual item point value, add it up and then divide by how many you make. Example: eggs..4 pts, spices…free, canned pumpkin..4pts per can, etc. Then add it all up and divide by 12 (if that is how many you get). Hope this helps! 🙂