RECIPE: Pumpkin Butterscotch Muffins

With the onset of fall, we're eagerly anticipating pumpkin patches, sweet potato pies, and fall festivals.  At QCM, one of our favs is baking, and we're anxious to try out this recipe from for Pumpkin Butterscotch Muffins!


  • 1 1/2 c. flour
  • 3/4 c. sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 1/2 c. butterscotch chips, divided
  • 1 c. canned pumpkin
  • 2 eggs
  • 6 tbsp. butter, melted and cooled
  • 1/4 c. sour cream
  • 1 tbsp. vanilla extract


  1. Preheat oven to 350 degrees. In a large bowl, mix together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Add in 1 1/4 cups butterscotch chips, and toss until well-coated with flour mixture (this will keep them from sinking to the bottom of the batter).
  1. Add pumpkin, eggs, butter, sour cream, and vanilla, and mix until well-combined.
  1. Line a muffin tin with liners, and use an ice cream scoop to fill each with batter. Top each muffin with remaining butterscotch chips.
  1. Bake until toothpick comes out clean, about 20 minutes.
  2. photo/video/recipe credit:

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