If you’re not tired of pumpkin yet, you’re in luck — here’s another cozy pumpkin bake. I picked up a large can of pumpkin this season and have been working through a few favorite recipes. These muffins are moist, tender, and packed with warm fall flavor.
What makes these muffins stand out is the instant butterscotch pudding mix folded into the batter. It blends seamlessly with the pumpkin and helps keep the muffins wonderfully moist without overpowering the spices. White chocolate chips add a sweet, creamy contrast that pairs beautifully with the pumpkin and butterscotch flavors. These are perfect for breakfast or an after-school treat — we loved them!
Butterscotch White Chocolate Chip Pumpkin Muffins
Ingredients
- 1 ¾ cup (210 g) all-purpose flour (stir, spoon & level)
- ½ cup (100 g) granulated sugar
- 2 tsp pumpkin pie spice
- ¼ tsp salt
- 2 tsp baking powder
- 1.7 oz (48 g) instant butterscotch pudding mix (half a small 3.4 oz box)
- 1 large egg
- ½ cup (118 ml) plus 1 Tbsp milk (I used 2%)
- ¾ cup (183 g) pumpkin puree
- ¼ cup (59 ml) vegetable or canola oil
- ½ cup (85 g) white chocolate chips
Instructions
- Preheat the oven to 400°F (200°C). Line a muffin tin with paper liners and, if desired, lightly spray the liners so muffins release easily.
- In a large bowl, whisk together the flour, sugar, pumpkin pie spice, salt, baking powder, and instant butterscotch pudding mix.
- In a separate bowl, combine the egg, milk, pumpkin puree, and oil until smooth.
- Add the wet ingredients to the dry ingredients and stir just until combined. The batter will be thick.
- Fold in the white chocolate chips. Scoop heaping 2 Tbsp portions of batter into each muffin cup.
- Bake at 400°F for 18–20 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Allow muffins to cool before removing from liners to prevent sticking.
Notes
For a milder spice profile, reduce the pumpkin pie spice to 1 ½ teaspoons. If you prefer larger muffins, increase bake time by a few minutes and check doneness with a toothpick. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
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