Easy Pumpkin Muffins with Oat Butterscotch Topping

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These easy homemade pumpkin muffins with oat butterscotch topping are the best pumpkin muffins you’ll ever make. A deliciously sweet pumpkin batter with creamy butterscotch chips topped with a tasty streusel topping of oats, pumpkin pie spice, cold butter, a little flour and brown sugar. These muffins are full of sweet and warm Fall flavors that everyone will look forward to when the eating season arrives. 

WHY YOU’LL LOVE THESE PUMPKIN BUTTERSCOTCH MUFFINS

The best thing about these muffins is you’re making them and summer is finally over. What a better way to celebrate Fall than making something with pumpkin.

These muffins are a Fall favorite and are easy to make with most of the simple ingredients already in the pantry.

They make a delicious after-school snack or a great breakfast treat with your morning coffee.

WHAT YOU’LL NEED FOR THESE EASY PUMPKIN MUFFINS

Ingredients

• all-purpose flour…unbleached white or wheat
• both baking soda and baking powder
• homemade pumpkin pie spice or store-bought
• salt
• vegetable oil
• vanilla extract
• white sugar
• brown sugar
• can of pumpkin puree
• eggs
• milk
• butter
• quick oats
• sweet butterscotch chips

HOW TO MAKE PUMPKIN MUFFINS WITH OAT BUTTERSCOTCH TOPPING

• STEP ONE: Start out by preheating the oven to 375 degrees.
• STEP TWO: Gently whisk the dry ingredients in a large bowl: flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
• STEP THREE: In a medium bowl or large measuring cup whisk the wet ingredients then add both white and brown sugar: eggs, oil, vanilla, milk, white and brown sugar.  Then add pumpkin puree to the wet sugar mixture and gently mix.

• STEP FOUR: Stir in butterscotch chips. Set aside.
• STEP FIVE: Prepare a muffin pan with liners sprayed with cooking spray. Scoop 1/2 cup of pumpkin mixture into the individual muffin liners. Set aside.

• STEP SIX: Mix up the dry crumble topping: flour, oats, brown sugar, and pumpkin pie spice.
• STEP SEVEN: Melt the butter, add vanilla to the melted butter, then pour the melted butter mixture into the dry topping mixture. Using a fork, stir until everything is wet and mixed. 

• STEP EIGHT: Scoop the crumb topping on top of each uncooked muffin and then sprinkle butterscotch chips on top. 
• STEP NINE: In a preheated oven, bake at 375 degrees for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 15 minutes on a wire rack.

RECIPE TIPS

RECIPE OPTIONS

Although these delicious pumpkin muffins are perfect just the way they are, I realize not everyone is a butterscotch fan…my husband included. Instead of using butterscotch chips, use white chocolate, dark chocolate, toffee chips, or the ever-elusive seasonal pumpkin spice chips…they are really good…if you can find them!

Pumpkin muffins as well as pumpkin bread and just about anything pumpkin go really well with nuts. Pecans, slivered almonds, peanuts…any nut you prefer would be delicious in these muffins.

Make these oatmeal pumpkin muffins bite sized by using a mini muffin tin instead of a standard sized muffin pan.

Make these muffins into a Pumpkin Bread Loaf. Muffins and dessert breads are basically the same recipe just a different shape, LOL! 

HELPFUL KITCHEN ACCESSORIES

MORE RECIPES WITH WARM FALL SPICES YOU’LL WILL LOVE 😋

Instead of basic and boring Rotel Cheese Dip try this delicious Spicy Sausage Rotel Queso Cheese Dip…a little sweet and savory cinnamon makes this queso dip “out of this world” good!

This Easy Homemade Pumpkin Pie Spice is super easy to make and will go with about anything that has to do with the warm and sweet dishes that we all love so much this time of year.

These Pumpkin Chocolate Chip Cookies use the above homemade pumpkin pie spice and are super easy to whip up at the last minute.

If you’re looking for something a little less sweet, healthier, and will keep you full throughout the day try this “good for you” Pumpkin Pie Protein Shake. It has a secret ingredient that will help you feel your best…both mind and body!

Easy Pumpkin Muffins with Oat-Butterscotch Topping

Elise

Easy pumpkin muffins with oat-brown sugar-pumpkin spice-butterscotch chip topping. Perfect fall food that you can enjoy for breakfast, lunch or dessert!

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course Breakfast, Dessert, fall food

Cuisine American

Servings 12

Calories 250 kcal

Ingredients

  

1x2x3x

• 1 3/4 cup all purpose flour, white or wheat
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp homemade pumpkin pie spice or store bought https://thecontractorscastle.com/easy-homemade-pumpkin-pie-spice/
• 1/2 tsp salt
• 1/2 cup canola or vegetable oil
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 can pumpkin puree (15 oz. can)
• 1.5 tsp vanilla
• 2 eggs – large
• 1/3 cup milk any kind of "milk", cococut, almond, evaporated, regular
• 1 cup butterscotch chips

Oat Butterscotch Topping

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 3/4 cup oats – quick
• 1.5 tsp pumpkin pie spice https://thecontractorscastle.com/easy-homemade-pumpkin-pie-spice/
• 1 tsp vanilla
• 1 stick butter – melted (1/2 cup)
• 1/2 cup butterscotch chips

Instructions

 

• STEP ONE: Start out by preheating the oven to 375 degrees.
• STEP TWO: Mix in a large bowl with a whisk the dry ingredients: flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
  1 3/4 cup all purpose flour, white or wheat, 1 tsp baking powder, 1/2 tsp baking soda, 1 tbsp homemade pumpkin pie spice or store bought, 1/2 tsp salt
• STEP THREE: In a smaller bowl or large measuring cup whisk up wet ingredients plus sugars: eggs, oil, vanilla, milk, white and brown sugar. Then add pumpkin puree to the wet sugar mixture and gently mix.
  1/2 cup canola or vegetable oil, 1/2 cup white sugar, 1/2 cup brown sugar, 1 can pumpkin puree, 1.5 tsp vanilla, 2 eggs – large, 1/3 cup milk
• STEP FOUR: Gently stir in butterscotch chips. Set aside.
  1 cup butterscotch chips
• STEP FIVE: Prepare a muffin tin with liners sprayed with spray oil. Scoop 1/2 cup of muffin batter into individual muffin liners. Set aside.
• STEP SIX: Mix up dry topping mixture: flour, oats, brown sugar, and pumpkin pie spice. Melt butter, add vanilla to melted butter, then add to dry topping mixture and stir until everything is wet and mixed.
  1/2 cup all-purpose flour, 1/2 cup brown sugar, 3/4 cup oats – quick, 1.5 tsp pumpkin pie spice, 1 tsp vanilla, 1 stick butter – melted
• STEP SEVEN: Crumble oat mixture on top of each uncooked muffin and then sprinkle butterscotch chips on top.
  1/2 cup butterscotch chips
• STEP EIGHT: Bake at 375 degrees for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 15 minutes on a wire rack.

  Enjoy!!!

Notes

Instead of using butterscotch chips, use white chocolate, dark chocolate, toffee chips, or the ever-elusive seasonal pumpkin spice chips…they are really good…if you can find them!

Pecans, slivered almonds, peanuts…any nut you prefer would be delicious in these muffins.

Make these muffins into a Pumpkin Bread Loaf. Muffins and dessert breads are basically the same recipe just a different shape, LOL!

Nutrition

Calories: 250kcal

Keyword fall food, holidays, pumpkin muffins, thanksgiving

Tried this recipe?Let us know how it was!

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