I hope ya’ll aren’t sick of pumpkin yet! This is only the 3rd recipe I have posted so far this year. I bought the big can of pumpkin & this may be the last, or second to last pumpkin recipe for a little bit.

Anyway, these muffins are made with a butterscotch pudding mix that pairs really well with the pumpkin. It’s not overpowering, & it helps make the muffins moist & delicious! The white chocolate chips are fabulous with the pumpkin as well. These muffins make a perfect little breakfast or after school treat! We loved these!

Butterscotch White Chocolate Chip Pumpkin Muffins

Yield: 15 muffins
5 from 1 rating
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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
 

  • In a large mixing bowl, combine the flour, sugar, pumpkin pie spice, salt, baking powder & butterscotch pudding.
  • In another mixing bowl, combine the egg, milk, pumpkin puree & oil.
  • Add the wet ingredients into the dry ingredients & mix until well combined (will be thick.)
  • Fold in white chocolate chips. Line muffin tin with baking cups. *Optional: Spray the inside of the cups to help prevent muffins from sticking.
  • Scoop a heaping 2 Tbsp of batter into each muffin cup. Bake at 400˚F for 18-20 minutes or until muffins bounce back when pressed or a toothpick comes out clean in the center. Cool before eating to ensure muffins don't stick to the paper.

Notes

Author: Amber Brady
Recipe altered from This Gal Cooks
Breakfast and Muffins

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