Easy Pumpkin Muffins with Oat Butterscotch Topping

closeup side view of pumpkin muffin with bite out of it

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These easy homemade pumpkin muffins with oat butterscotch topping are by far the best pumpkin muffins you will ever make. A savory sweet pumpkin batter with a hint of butterscotch topped with sweet oat butterscotch crumble…deluxe fall goodness…right here!!!

overhead close up of pumpkin muffin with oat butterscotch topping on a retro silver tray

BEST FALL FOOD FAVORITES

Summer is finally over and fall is here…eeekkkk! Fall is my favorite eating season by far…hands down and pumpkin is a big part of our the excitement! Of course you can’t call it “fall food” unless there is pumpkin pie spice involved!

This Easy Homemade Pumpkin Pie Spice is super easy to make and will go with about anything that has to do with most savory, sweet dishes that we all love so much this season.

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!

PUMPKIN MUFFINS INGREDIENTS

pumpkin muffin ingredients

Most of the ingredients need for these easy and delicious pumpkin muffins are kitchen staples with the exception of a few you will need to pick up next time you make a grocery run.

  • all purpose unbleached flour…white or wheat
  • both baking soda and baking powder
  • pumpkin pie spice
  • salt
  • vegetable oil
  • vanilla
  • white sugar
  • brown suger
  • canned pumpkin puree
  • eggs
  • milk
  • butter
  • quick oats
  • butterscotch chips

HOW TO MAKE PUMPKIN MUFFINS WITH OAT BUTTERSCOTCH TOPPING

  • 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.
  • 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.
sugar ingredients and pumpkin ingredients for pumpkin muffins collage
  • STEP FOUR: Gently stir in butterscotch chips. Set aside.
  • 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.
collage for butterscotch chips in batter and then scooped into muffin tins
  • 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.
  • STEP SEVEN: Crumble oat mixture on top of each uncooked muffin and then sprinkle butterscotch chips on top.
oat butterscotch pumpkin muffin topping collage, how to.
  • 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.
close up overhead of pumpkin muffins with oat butterscotch pumpkin pie spice topping. on a silver retro tray

INGREDIENTS SUBS & ADDINS

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

HELPFUL KITCHEN ACCESSORIES

close up side view of a muffin with a big bite out of it on a white platter on a silver table top

Easy Pumpkin Muffins with Oat-Butterscotch Topping

Easy pumpkin muffins with oat-brown sugar-pumpkin spice-butterscotch chip topping. Perfect fall food that you can enjoy for breakfast, lunch or dessert!
Course Breakfast, Dessert, fall food
Cuisine American
Keyword fall food, holidays, pumpkin muffins, thanksgiving
Prep Time 20 minutes
Cook Time 25 minutes
Servings 12
Calories 250kcal
Author Elise

Ingredients

  • 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.
  • 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.
  • STEP FOUR: Gently stir in butterscotch chips. Set aside.
  • 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.
  • STEP SEVEN: Crumble oat mixture on top of each uncooked muffin and then sprinkle butterscotch chips on top.
  • 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

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