Name: Butterscotch Pumpkin Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 15.25 oz spice cake mix; 15 oz can of pumpkin; 2 eggs; 1 cup butterscotch chips; 1 cup powdered sugar; ½ tsp vanilla extract; 1-2 Tbsp milk

Jump to Recipe

These easy Butterscotch Pumpkin Muffins start with spice cake mix and pumpkin purée, then get loaded with sweet butterscotch chips and finished with a simple vanilla glaze. They’re an easy fall baking shortcut when you want homemade muffins without making things complicated. Make standard muffins for sharing or jumbo muffins when you believe one muffin should count as an entire event. We support both choices.

Prep Time: 10 mins
Cook Time: 16-20 mins
Total Time: 26-30 mins
Yield: 24 standard muffins or 12 jumbo muffins

Ingredients:

15.25 oz spice cake mix
15 oz can of pumpkin puree
2 eggs
1 cup butterscotch chips
1 cup powdered sugar
½ tsp vanilla extract
1-2 Tbsp of milk

spice cake mix, eggs, can of pumpkin, butterscotch chips, powdered sugar, vanilla extract and milk on the counter

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Instructions

Step 1: Preheat the oven to 350°F and line a standard or jumbo muffin pan with paper liners. Add the spice cake mix, eggs and pumpkin purée to a large mixing bowl. Beat with an electric hand mixer until evenly combined. Use a wooden spoon or spatula to fold in the butterscotch chips.

Spice cake mix, eggs and pumpkin in a mixing bowl.

Combining cake mix, eggs and pumpkin with an electric hand mixer.

using a wooden spoon fold in butterscotch chips.

Step 2: Divide the batter evenly among the prepared muffin cups, filling each approximately two-thirds full. Bake standard muffins for 16–20 minutes. Jumbo muffins may require additional baking time. The muffins are ready when the tops spring back when lightly pressed or a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the muffins to cool in the pan for approximately 5 minutes, then transfer them to a wire rack to cool completely.

12 large muffin baking cups with batter in muffin cups in a muffing tin on the counter

Step 3: To make the vanilla glaze, whisk the powdered sugar, milk and vanilla extract together until smooth. Drizzle the glaze over the cooled muffins and allow it to set before serving.

Whisking powdered sugar, vanilla and milk to make icing in a large mixing bowl

Drizzling the icing on top of the muffins.

🍋 Simply Made Tips

Don’t overmix. Beat the batter only until the ingredients are evenly combined, then gently fold in the butterscotch chips.
Choose your muffin size. This recipe makes approximately 24 standard muffins or 12 jumbo muffins. Jumbo muffins will need additional baking time.
Cool before glazing. Let the muffins cool completely so the vanilla glaze stays on top instead of melting into them.
Adjust the glaze. If the glaze is too thick, add milk a teaspoon at a time. If it becomes too thin, whisk in additional powdered sugar.
Try another cake mix. Yellow cake mix can replace the spice cake mix, but add pumpkin pie spice so you don’t lose that fall flavor.

🎃 Before You Go …

If these Butterscotch Pumpkin Muffins have you officially in pumpkin mode, we’ve got plenty more where those came from. Check out our Easy Pumpkin Recipes for Fall for more easy breakfasts, desserts, drinks and cozy fall favorites.

Butterscotch Pumpkin Muffins

Easy pumpkin muffins made with spice cake mix, canned pumpkin and butterscotch chips, then topped with a simple vanilla icing.

Tara

Prep Time 10

Cook Time 20

Total Time 30

Servings

Equipment

2 Muffin tins
24 Paper muffin baking cups
1 electric hand mixer

Ingredients

15.25 oz spice cake mix
15 oz can of pumpkin
2 eggs
1 cup butterscotch chips
1 cup powdered sugar
½ tsp vanilla extract
1-2 Tbsp milk

Instructions

Preheat the oven to 350°F and line a standard or jumbo muffin pan with paper liners.
Add the spice cake mix, eggs and pumpkin purée to a large mixing bowl. Beat with an electric hand mixer until evenly combined. Use a wooden spoon or spatula to fold in the butterscotch chips.
Divide the batter evenly among the prepared muffin cups, filling each approximately two-thirds full.
Bake standard muffins for 16–20 minutes. Jumbo muffins may require additional baking time. The muffins are ready when the tops spring back when lightly pressed or a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the muffins to cool in the pan for approximately 5 minutes, then transfer them to a wire rack to cool completely.
To make the vanilla glaze, whisk the powdered sugar, milk and vanilla extract together until smooth. Drizzle the glaze over the cooled muffins and allow it to set before serving.