Butterscotch White Chocolate Chip Pumpkin Muffins

 

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

 Recipe altered from This Gal Cooks by: Amber (Dessert Now, Dinner Later!)

• 1 3/4 cup all-purpose flour
• 1/2 cup sugar
• 2 tsp pumpkin pie spice (I used Homemade)
• 1/4 tsp salt
• 2 tsp baking powder
• 1/2 of a 3.4oz box instant butterscotch pudding mix
• 1 large egg
• 1/2 cup plus 1 Tbsp milk (I used 2%)
• 3/4 cup pumpkin puree
• 1/4 cup vegetable or canola oil
• 1/2 cup white chocolate chips

1. In a large mixing bowl, combine the flour, sugar, pumpkin pie spice, salt, baking powder & butterscotch pudding.
2. In another mixing bowl, combine the egg, milk, pumpkin puree & oil.
3. Add the wet ingredients into the dry ingredients & mix until well combined (will be thick.)
4. Fold in white chocolate chips.  Line muffin tin with baking cups.  *Optional: Spray the inside of the cups to help prevent muffins from sticking.  
5. 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.

Makes 12-15 muffins.

 

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

 Recipe altered from This Gal Cooks by: Amber (Dessert Now, Dinner Later!)

• 1 3/4 cup all-purpose flour
• 1/2 cup sugar
• 2 tsp pumpkin pie spice (I used Homemade)
• 1/4 tsp salt
• 2 tsp baking powder
• 1/2 of a 3.4oz box instant butterscotch pudding mix
• 1 large egg
• 1/2 cup plus 1 Tbsp milk (I used 2%)
• 3/4 cup pumpkin puree
• 1/4 cup vegetable or canola oil
• 1/2 cup white chocolate chips

1. In a large mixing bowl, combine the flour, sugar, pumpkin pie spice, salt, baking powder & butterscotch pudding.
2. In another mixing bowl, combine the egg, milk, pumpkin puree & oil.
3. Add the wet ingredients into the dry ingredients & mix until well combined (will be thick.)
4. Fold in white chocolate chips.  Line muffin tin with baking cups.  *Optional: Spray the inside of the cups to help prevent muffins from sticking.  
5. 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.

Makes 12-15 muffins.