Pumpkin Butterscotch Muffins

Cozy up with these pumpkin butterscotch muffins—soft, sweet, and loaded with melty butterscotch chips.

45 min Serves 12 serving(s) Easy American

Our own summary of the original by Joanna Saltz — the full post and photos live at delish.com.

These pumpkin butterscotch muffins combine warm spices with rich butterscotch for a perfect fall treat. Coating the chips in flour keeps them evenly distributed throughout the tender, moist batter. Bake until golden and serve warm for a comforting snack or breakfast.

Directions

Heat your oven to 350°F. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir in 1 1/4 cups of the butterscotch chips, tossing well so they are coated with the flour mixture to prevent sinking.

Add the canned pumpkin, eggs, melted and cooled butter, sour cream, and vanilla extract, then mix until everything is thoroughly combined.

Line a muffin tin with paper liners. Using an ice cream scoop, divide the batter evenly among the cups. Sprinkle the remaining 1/4 cup butterscotch chips over the tops.

Bake for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.