These four ingredient Pumpkin Butterscotch Oatmeal Muffins are perfect when paired with your morning cup of coffee or a great after school treat.
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Original content posted October 2015. Updated October 2018.
It’s like food blogger apocalypse over here, my friends. My oven quit working over a week ago and I’m sitting here waiting for a part to arrive so that I can return to a fully functioning kitchen.
In the meantime, I’ve got these four ingredient Pumpkin Butterscotch Oatmeal Muffins to share with you. Lucky for me, they can be baked in a full size oven or a toaster oven if you happen to find yourself in a position like mine.
Have you tried my Homemade Oatmeal Muffin Mix yet? I’m hoping you’re nodding your head yes! It’s a staple in my pantry and is sure to become one in yours once you see how easy it makes creating a dozen Pumpkin Butterscotch Muffins in just minutes.
Have leftover pumpkin puree hanging out in the fridge? This is the perfect way to put it to use! Pumpkin puree, milk and butterscotch chips are stirred into my Homemade Oatmeal Muffin Mix to create the quickest and easiest muffins around.
These Pumpkin Butterscotch Oatmeal Muffins are perfect when paired with your morning cup of coffee or a great after school treat.
So linger around the breakfast table a bit longer and actually take the time to read the morning paper. You’ve saved so much time making these quick Pumpkin Butterscotch Oatmeal Muffins that you’ve got time to kill!
How to Make Pumpkin Butterscotch Oatmeal Muffins
 In a medium sized bowl, add Homemade Muffin Mix, pumpkin puree, milk and butterscotch chips.
 Stir together until just combined.
 Using a large cookie scoop, fill each lined muffin cup with batter.
 Bake at 350 degrees for 20-22 minutes or until toothpick inserted in muffin center removes cleanly.
Pumpkin Butterscotch Oatmeal Muffins
- 3 cups Homemade Muffin Mix
- 1/2 cup milk
- 1/4 cup pumpkin puree
- 1 cup butterscotch chips
- Preheat oven to 350 degrees.
- In a medium size bowl, stir together all ingredients.
- Line muffin tin with paper liners and using large cookie scoop, fill each muffin cup with batter.
- Bake for 20-22 minutes or until toothpick inserted in muffin center removes cleanly.