Pumpkin Butterscotch Snacking Cupcakes
Elevate your snack game with these irresistibly soft and flavorful Pumpkin Butterscotch Snacking Cupcakes! Bursting with warm fall spices like cinnamon, nutmeg, and ginger, these moist cupcakes are sweetened with a duo of granulated and brown sugars for a rich, caramel-like depth. The addition of creamy pumpkin puree ensures a tender crumb, while butterscotch chips scattered throughout add delightful pops of buttery sweetness in every bite. Ready in just 35 minutes, these easy-to-make cupcakes are perfect for casual afternoon treats, lunchbox surprises, or holiday gatherings. Enjoy them straight from the oven or take them to the next level with a swirl of cream cheese frosting. Embrace the cozy flavors of autumn with this delectable twist on classic pumpkin desserts!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 cup canned pumpkin puree
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 0.75 cup butterscotch chips
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, combine the granulated sugar, light brown sugar, canned pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well blended.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the butterscotch chips, ensuring they are evenly distributed throughout the batter.
Using a spoon or a scoop, divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the muffin tin from the oven and let the cupcakes cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the cupcakes as-is for a simple treat, or frost them with your favorite cream cheese or buttercream icing for an extra-special touch.
Nutrition Facts
Calories |
3760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2823 mg | 123% | |
| Total Carbohydrate | 555.2 g | 202% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 351.5 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 380 mg | 29% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1125 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
