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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
Cook Time 25 minutes
Course Breakfast, Dessert, fall food
Cuisine American
Servings 12
Calories 250 kcal

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.
    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!