Name: Mini Pumpkin Butterscotch Muffins Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 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 ounces) butterscotch morsels; Powdered sugar for dusting

Jump to Recipe· 4.4 from 9 reviews

If you’re on the hunt for a bite-sized autumn treat that bursts with warmth and sweetness, look no further than this Mini Pumpkin Butterscotch Muffins Recipe. These mini muffins take the cozy flavors of pumpkin and pair them perfectly with luscious butterscotch morsels, making each bite a delightful experience. Not only are they quick to whip up and freezer-friendly, but their tender crumb and balance of spicy-sweet notes will have you reaching for another (and another) without guilt!

Ingredients You’ll Need

A clear glass bowl filled with orange batter with soft texture is topped with a thick layer of light brown chips that cover almost the whole surface. A white spatula rests inside the bowl on the left side, partially dipped in the batter. The bowl sits on a white marbled surface with scattered light brown chips around it. In the upper left corner, there is a gray metal muffin tray with empty cups visible. A red and white striped cloth is placed near the bottom left corner of the image. Photo taken with an iphone --ar 4:5 --v 7

This Mini Pumpkin Butterscotch Muffins Recipe calls for a handful of straightforward ingredients that are easy to find and each adds its own magic to the final result. From the velvety pumpkin that lends moisture and color, to the warm spices that evoke fall vibes, every component plays a key role.

2 large eggs: Acts as a binder and adds richness to keep the muffins soft.
½ cup unsalted butter, melted: Brings buttery flavor and tender crumb without overpowering sweetness.
1 cup canned pumpkin (not pumpkin pie filling): Provides natural moisture, a vibrant orange hue, and earthy pumpkin flavor.
1 ¾ cups all-purpose flour: The base structure for the muffins, holding everything together.
½ cup light brown sugar, packed: Adds mellow caramel notes and helps keep the muffins moist.
½ cup granulated sugar: Balances sweetness and contributes to a nice crust on top.
1 teaspoon cinnamon: Infuses a signature warm spice flavor that pairs with pumpkin beautifully.
½ teaspoon ginger: Adds a subtle kick and complements the cinnamon.
½ teaspoon nutmeg: Deepens the warm spice profile with a slightly nutty aroma.
1 teaspoon baking soda: Works with the acidity in pumpkin for a good rise and fluffiness.
¼ teaspoon baking powder: Gives an extra lift for perfect mini muffin domes.
½ teaspoon kosher salt: Enhances and balances all the sweet flavors.
1 bag butterscotch morsels (11 ounces): Little pockets of creamy, buttery sweetness melted inside every muffin.
Powdered sugar for dusting (optional): A pretty finishing touch to make these mini muffins even more tempting.

How to Make Mini Pumpkin Butterscotch Muffins Recipe

Step 1: Preheat and Prepare

Start by heating your oven to 350 degrees Fahrenheit. Give your mini muffin pan a generous spray with baking spray to ensure these delicate treats release easily after baking. Having this done upfront means no rush later and smooth sailing with cleanup.

Step 2: Whisk the Wet Ingredients

In a large bowl, whisk together the eggs, melted butter, and canned pumpkin until the mixture is smooth and silky. This step melts all the flavors together, creating a creamy base that will keep your mini muffins moist and tender.

Step 3: Combine the Dry Ingredients

Next, stir in the flour, granulated and brown sugars, cinnamon, ginger, nutmeg, baking soda, baking powder, and kosher salt to the wet ingredients. Mix just until combined—being careful not to overmix keeps your muffins from becoming dense and tough.

Step 4: Fold in the Butterscotch Morsels

Gently fold in the entire bag of butterscotch morsels. These morsels melt during baking, creating pockets of sweet, buttery goodness that perfectly complement the pumpkin and spices.

Step 5: Portion and Bake

Using a small scoop or spoon, fill each cavity of your prepared mini muffin pan about three-quarters full. This ensures a perfect rise without overflowing. Pop them into the oven for 10 to 12 minutes. When done, let them cool in the pan for five minutes before moving to a wire rack to cool completely.

Step 6: Optional Dusting

If you’re feeling fancy, dust your cooled Mini Pumpkin Butterscotch Muffins Recipe with powdered sugar. It gives that extra hint of sweetness and looks absolutely adorable for serving or gifting.

How to Serve Mini Pumpkin Butterscotch Muffins Recipe

Three small brown muffins with visible chunks inside sit on a white plate, dusted with a light layer of powdered sugar. Behind them, another white plate holds four similar muffins stacked irregularly, showing a rough, textured top. To the left, a white cup filled with black coffee contrasts with the muffins. Scattered around the plates on a wooden surface are broken muffin pieces and light brown chips. In the corner, part of an orange and white kitchen cloth adds a splash of color. The photo is taken with an iphone --ar 4:5 --v 7

Garnishes

These muffins are delicious on their own, but adding a light dusting of powdered sugar or a drizzle of caramel sauce takes them up a notch. You can also sprinkle some crushed toasted pecans on top for a nutty crunch that balances the soft, moist texture of the muffins.

Side Dishes

Pair the Mini Pumpkin Butterscotch Muffins Recipe with a hot cup of coffee, chai tea, or pumpkin spice latte for a perfect fall breakfast or snack. They also make a lovely companion to a creamy bowl of pumpkin soup or even alongside savory brunch dishes like scrambled eggs or sausage.

Creative Ways to Present

For a memorable fall gathering, arrange these mini muffins on a tiered stand, garnished with cinnamon sticks and mini pumpkins. Or serve them with small ramekins of whipped cream or cream cheese frosting on the side for guests to customize their own sweet bites. Little touches make the experience feel extra special.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Mini Pumpkin Butterscotch Muffins Recipe in an airtight container at room temperature for up to three days. Keeping them sealed helps preserve their soft texture and flavorful bite. If you live somewhere warm or humid, the refrigerator is a good option but bring them back to room temperature before serving for the best experience.

Freezing

These muffins freeze beautifully! Arrange them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container for up to three months. When you want a quick treat, just thaw at room temperature or gently warm in the microwave or oven.

Reheating

To enjoy the muffins warm, pop them in the microwave for 15 to 20 seconds or place them in a preheated oven at 300 degrees Fahrenheit for about 5 minutes. This brings back that freshly baked feeling with melted butterscotch gooeyness in every bite.

FAQs

Can I use fresh pumpkin instead of canned for this Mini Pumpkin Butterscotch Muffins Recipe?

You can! Just be sure to cook and puree the fresh pumpkin until smooth, then drain off any excess moisture before using. The canned pumpkin helps with consistency and moisture content, so fresh pumpkin might require slight recipe adjustments.

Are these muffins gluten-free?

The recipe calls for all-purpose flour, which contains gluten. To make a gluten-free version, try swapping with a gluten-free all-purpose flour blend, making sure it includes xanthan gum or a similar binder.

How can I make these muffins vegan?

You can substitute the eggs with flax eggs or a favorite egg replacer, and use a plant-based butter alternative. The flavors remain delightful, though texture might be just slightly different.

Is it possible to make these muffins larger?

Definitely! If you want standard-sized muffins, simply increase the baking time to around 18-20 minutes. Keep an eye on them so they don’t overbake.

Can I add nuts or other mix-ins?

Absolutely! Walnuts, pecans, or even dried cranberries make excellent additions that pair wonderfully with pumpkin and butterscotch. Just fold them in along with the butterscotch morsels.

Final Thoughts

This Mini Pumpkin Butterscotch Muffins Recipe is a cozy, irresistible way to celebrate fall flavors any day of the week. Whether you’re baking for your family, a holiday party, or a sweet treat just for yourself, these little muffins deliver big happiness in every bite. I promise once you try them, they’ll become a staple on your seasonal baking list!