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Pumpkin Butterscotch Cupcakes

Pumpkin Butterscotch Chip Cupcakes

Have leftover pumpkin puree…don’t throw it out.  It only takes 3/4 cup of pumpkin puree to make these delicious cupcakes.  It’s canned pumpkin puree.  Make sure the puree doesn’t have added spices to it.  Yum…butterscotch chips are added in the batter for some extra sweetness.

Cute little antler Dresden trims can be found on Etsy (Called “Metallic Gold Foil Embossed German Dresden Scrap Antlers).  Great Christmas idea with gold foil on top… for autumn decorating & these Pumpkin Butterscotch Chip Cupcakes.

If you love pumpkin & butterscotch or toffee or caramel or cinnamon….any sweet chip except chocolate will work.

Prefer a cream cheese frosting on top instead of butterscotch frosting.  See additional recipe below.

Pumpkin Butterscotch Chip Cupcakes

Source: Joy of Baking cake recipe, Sprinkle Bakes original frosting
Yield: 12 cupcakes
Prep: 20 minutes, total time 45 minutes

Cake Ingredients

  • 1/2 cup/ 113g unsalted butter
  • 1 cup/ 200g granulated sugar
  • 2 large eggs
  • 1 teaspoon/ 5g vanilla extract
  • 1 1/2 cups/ 195g all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon/ 1.5g baking soda
  • 1/2/ 2g teaspoon salt
  • 2 teaspoons/ 8g pumpkin pie spice
  • 3/4 cup (180ml) pumpkin puree (canned is fine)
  • 1/2 cup/ 100g butterscotch baking chips roughly chopped

Frosting Ingredients

  • 1 cup/200g butterscotch chips
  • 1/2 cup plus 2 tablespoons/ 140g unsalted butter, softened
  • 1 1/2 cups/ 175g confectioners sugar
  • Pinch salt

Cake Directions

  1. Preheat oven to 350F.
  2. In a large bowl, beat together the butter and sugar with a hand mixer.
  3. Add the eggs one at a time.
  4. Beat in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice.
  6. With the mixer on low speed add the flour  mixture and pumpkin puree to the butter mixture, alternating in three additions, beginning and ending with the flour mixture.
  7. Mix in chopped butterscotch chips on low speed.
  8. Scrape down bowl and mix again.
  9. Fill muffin cups about 3/4 full and bake for 18-20 minutes or until the cakes bounce back when pressed in the center.

Frosting Directions

  1. For the frosting, melt butterscotch chips with 2 tablespoons (27g) butter at 30 second intervals in the microwave.
  2. Stir well between heating.
  3. Butterscotch chips will be thicker than semisweet chips when melted (even with the addition of butter), so don’t overheat or chips will scorch; just stir and mash chips together with the butter until no lumps remain.
  4. Combine melted butterscotch mixture and 1 stick (113g) unsalted butter in a large bowl.
  5. Mix on high speed with an electric hand mixer. Add confectioners sugar in two additions.
  6. Add pinch of salt.
  7. Beat on high speed until light and fluffy.
  8. If mixture is too thick, add milk 1 tablespoon at a time until it’s piping consistency.
  9. Transfer frosting to a piping bag fitted with a large star tip.
  10. Pipe frosting onto cooled cupcakes.

Special Thanks To Heather – SprinkleBakes For Recipe Posting & Cute Cupcake Screenshots.

Cream Cheese Frosting Ingredients

  • 4 ounces (113 grams) cream cheese, room temperature
  • 2 tablespoons (30 grams) unsalted butter, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups (175 grams) confectioners (powdered or icing) sugar, sifted


  • 1 cup (110 grams) pecans or walnuts or English Toffee Bits

Cream Cheese Frosting Directions

  1. In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
  2. Add the butter and beat until incorporated and smooth.
  3. Add the vanilla extract and confectioners sugar and beat until fluffy (2-3 minutes).
  4. Pipe or spread the frosting on the cupcakes.
  5. Sprinkle with toasted and chopped nuts or English Toffee Bits.

Special Thanks To JoyOfBaking/Adapted From “Baking from the Heart” by Michael J Rosen For Cream Cheese Frosting Posting.


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