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
Cook time
Total time
 
Author:
Recipe type: muffins
Serves: 12 muffins
Ingredients
  • 1¾ C all purpose flour
  • 1 tsp pumpkin pie spice
  • ½ C sugar
  • ½ C and 1 tbsp milk
  • ¾ C pumpkin puree
  • ½ C white chocolate chips
  • ¼ C applesauce
  • 1 egg, beaten
  • ¼ tsp salt
  • 2 tsp baking powder
  • ½ 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 ⅛ C of applesauce and ⅛ C of canola oil in the mix. Or you can try spraying the muffin liners with cooking spray.
Nutrition Information
Serving size: 1 muffin

 

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Blueberry Coffee Cake Muffins

Blueberry Coffee Cake Muffins

Raspberry Lemon Muffins

Raspberry Lemon Muffins

 

 


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Comments

  1. says

    Oh I was about to take a bite! These look delicious! I know your kitchen was smelling good while these were baking!

  2. Gracie Lathrop says

    My husband LOVES pumpkin and white chocolate! I am gonna have to try them!! They look mouth watering!

  3. Jenn says

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

  4. Mariel says

    I would love for you to share this (or any of your other great ideas) at the link party going on now at ‘Or so she says …’ We’ve also got a fun “Favorite Things” giveaway going on right now. Hope to see you there! http://www.oneshetwoshe.com

  5. Heather says

    yum, yum, yummy!! i love butterscotch and pumpkin. what a great combo! bellesbazaar-heather.blogspot.com

  6. says

    Woohoo! This is the recipe I've been waiting for ever since I saw them on instagram! Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
    Michelle

  7. 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

  8. 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.

  9. says

    These sounds amazing!! I just LOVE butterscotch and pumpkin so these are definitely going on my must try list. Yum!!

  10. 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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  14. Jan says

    Is it important to put in the applesauce? That is one ingredient i forgot to purchase, or is there something else I can use to put in the recipe?

    • says

      Hi Jan,

      You replace the applesauce with equal amounts of oil or butter. So sub with either 1/4 cup of oil or 1/4 cup of butter. Hope this helps! Thanks for stopping by. :)

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