These muffins are moist, lightly spiced and packed full of flavour. They are perfect for dessert, afternoon tea, elevenses or popping into packed lunches.
Butterscotch chips are like chocolate chips, but are flavoured with butterscotch flavouring. You can find these in the larger supermarkets in the baking aisle or purchase online. Alternatively, you can use chocolate chips instead.
You can also use this recipe to make regular sized muffins or cupcakes. Simply adjust the baking time accordingly.
Not the nicest and most professional looking muffins but these really had quite a nice taste. I followed the recipe exactly other than to double the amount of cinnamon. This recipe made 18 regular sized muffins. I cooked these for 20-25 minutes. - 12 Jan 2013
Like others, I wasn't too sure about the butterscotch and pumpkin combo. I made half with, and half without the chips - by FAR the muffins with the butterscotch chips were the hit! The butterscotch flavor pairs perfectly with the spices and makes for a totally fantastic taste experience...you'll definitely want to give this recipe a try! - 19 Mar 2008 (Review from Allrecipes US | Canada)
I made no changes to this recipe. These came out great! I've got a Girls Night Out tonight so I made these today for tomorrow's breakfast. (Never know how hungover you'll be the next day.) Simple enough to throw together. I did have full-sized and the other half mini-sized, for the kids. These are very good and great for rainy Sunday mornings. I bought a large can of pumpkin, which I only needed a third of. I froze the rest in one-cup servings, so I can just thaw out the pumpkin and make these again. For those of you who worry about the chips sinking to the bottom and burning, toss them in a bit of the dry ingredients, then fold into the muffin batter. No sinking here! - 20 Sep 2008 (Review from Allrecipes US | Canada)