Butterscotch Pumpkin Muffins

The baking frenzy has begun again. Over the weekend, I made some delicious pumpkin pie pancakes with some pumpkin puree. I had some leftover pumpkin puree that I needed to use so I decided to make some muffins with it. But not your ordinary muffins. I made Butterscotch Pumpkin Muffins with white chocolate chips. I am pretty darn proud of these muffins. They look good, they’re low fat and they taste good! I tell ya, if I keep eating all of these pumpkin treats, I am going to turn into a pumpkin. Yea, I know, lame joke but it made me laugh while I was typing it! I got the base recipe for the muffins from the “Better Homes and Gardens New Cookbook” published in 1996. I got creative and added the pumpkin, butterscotch flavor and white chocolate chips. I hope you enjoy my recipe.

Butterscotch Pumpkin Muffins from www.thisgalcooks.com

 

Butterscotch Pumpkin Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 34 minutes

Yield: 12 muffins

Serving Size: 1 muffin

Butterscotch Pumpkin Muffins

Ingredients

  • 1 3/4 C all purpose flour
  • 1 tsp pumpkin pie spice
  • 1/2 C sugar
  • 1/2 C and 1 tbsp milk
  • 3/4 C pumpkin puree
  • 1/2 C white chocolate chips
  • 1/4 C applesauce
  • 1 egg, beaten
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/2 of a 3.4 oz package of butterscotch pudding (instant)

Instructions

  1. In a large mixing bowl, combine the flour, sugar, pumpkin pie spice, salt, baking powder and butterscotch pudding.
  2. In another mixing bowl, combine the egg, milk, pumpkin puree and applesauce.
  3. Add the wet ingredients to the dry ingredients and mix until well combined (I hand mixed, I didn't use an electric mixer)
  4. Fold in the white chocolate chips
  5. Place the muffin mix in a pan lined with muffin papers, about 2 tbsp of mix per muffin cup.
  6. Bake at 400 for 18-20 minutes
  7. Allow to cool before attempting to remove from the muffin papers. If you don't the muffins will stick to the papers! Don't be a muffin waster. Cool before you eat.

Notes

A few people have mentioned that the muffins stick to the paper. I did not have this problem once they cooled overnight but here is what you can do to prevent sticking if you do not want to wait for them to cool over night: Use 1/8 C of applesauce and 1/8 C of canola oil in the mix. Or you can try spraying the muffin liners with cooking spray.

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Comments

  1. Jenn says

    I recently made some pumpkin muffins with butterscotch chips and that flavor combo was amazing. Your muffins look way good too!

  2. Anonymous says

    Julie – I just made these and my hubby and I had to force ourselves to stop at one! We just “taste tested”…WOW…these are gonna be wonderful with my pumpkin spice coffee in the morning!
    Cindy BR

  3. says

    OMG…these look delicious Julie! I love all of those flavors together. Thank you so much for joining us and sharing at Best of the Weekend! Pinning to our party board. Have a great week and please join us next Friday.

  4. Rhiannon says

    I pinned this a while ago but finally decided to try them the other night. They tasted great but came out incredibly thick. My batter was more like a dough and the finished product was like a dense, chewy bread :/ I followed the recipe exactly but couldn’t figure out what went wrong. I hand mixed so I know that’s not the issue. Any tips on how to thin the batter out? Maybe less flour would do the trick (I could taste it coming through the pumpkin flavor)?

    • says

      Hi Rhiannon,
      I am not sure why that happened as it did not happen when I made them and I haven’t heard that from anyone else. Are you in a higher altitude? If so, that could be why. You could try with a little less flour or maybe adding a little water or milk to the mix. I think adding more pumpkin puree would make them thicker but you could also try that. Hope this helps!

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