Save Moist pumpkin muffins bursting with rich butterscotch and chocolate chips&a perfect autumn treat for breakfast or snacking.
I first tried making these muffins to bring a taste of fall to my family breakfasts&the cozy aroma always gets everyone in the kitchen before they’re even cool.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking soda: 1 tsp
- Baking powder: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground nutmeg: 1/2 tsp
- Ground cloves: 1/4 tsp
- Canned pumpkin puree: 1 cup (210 g)
- Large eggs: 2
- Vegetable oil: 1/2 cup (120 ml)
- Granulated sugar: 1/2 cup (100 g)
- Light brown sugar: 1/2 cup (100 g)
- Pure vanilla extract: 1 tsp
- Butterscotch chips: 3/4 cup (135 g)
- Semi-sweet chocolate chips: 3/4 cup (135 g)
Instructions
- Prep the pan:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Mix wet ingredients:
- In a large bowl, whisk together pumpkin puree, eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.
- Combine mixtures:
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined; do not overmix.
- Fold in chips:
- Fold in butterscotch chips and chocolate chips.
- Fill the muffin tin:
- Divide batter evenly among the muffin cups, filling each about 3/4 full.
- Bake and cool:
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Save My kids always ask for these when the leaves start turning&they love helping with the folding in of all those chips as the last step.
Required Tools
12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, rubber spatula, wire rack
Allergen Information
Contains wheat (gluten), eggs, and dairy (in chocolate and butterscotch chips). Check butterscotch and chocolate chip packaging for potential nut or soy cross-contamination.
Nutritional Information
Each muffin contains about 285 calories, 13 g total fat, 39 g carbohydrates, and 3 g protein.
Save Muffins are delicious served warm with a little butter or cream cheese&enjoy them with coffee or tea for a cozy treat.
Kitchen Help
- → How do you keep these muffins moist?
Using canned pumpkin puree, oil, and gentle mixing helps keep the muffins soft and moist. Avoid overmixing the batter.
- → Can I substitute the butterscotch chips?
Yes, white chocolate chips or another favorite mix-in work well for a different flavor profile in your muffins.
- → Are these muffins freezer-friendly?
They freeze well for up to two months. Thaw overnight at room temperature before serving for the best texture.
- → What can I serve with these muffins?
Try them warm with a pat of butter, cream cheese, or alongside a hot beverage for a comforting snack.
- → Which nuts are good to add?
Chopped toasted pecans add extra crunch and flavor. Walnuts or almonds also make tasty additions if preferred.
- → How to check for doneness?
Insert a toothpick into the muffin center; it should come out clean or with a few moist crumbs when baked through.