Pumpkin Butterscotch Cupcakes

Pumpkin Butterscotch Cupcakes

Pumpkin puree, butterscotch, and pie spice make this treat a moist and delicious addition to your next Halloween or Thanksgiving party.  And they couldn't be easier to make.  Includes regular and high-altitude instructions.
Course Dessert
Cuisine American
Keyword Halloween Recipes, Pumpkin Butterscotch Cupcakes, Thanksgiving Dessert Recipes
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 24 cupcakes
Author Don Herman


  • 1 2/3 cups Butterscotch morsels I used Guittard (which does contain some artificial color, darn it.)
  • 2 cups Flour
  • 1 3/4 cups Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 tsp Pumpkin Pie Spice (Or use whatever your favorite pie recipe calls for.)
  • 1 cup Pumpkin Puree (Use puree, not pie filling)
  • 1/2 cup Vegetable Oil
  • 3 lg Eggs
  • 1 tsp Vanilla Extract

Cream Cheese Frosting

  • 8 oz Cream Cheese (At room temp)
  • 4 tbsp Butter (At room temp)
  • 1 tsp Vanilla (Or be creative - some use a touch of cinnamon)
  • 4 cups Powdered Sugar
  • 1 tsp Milk or Cream, if necessary (Just to bring the frosting to consistency)


  • Preheat oven to 350F
  • Line two muffin tins with 24 cupcake liners.  (I used aluminum liners and they came out perfectly clean.)
  • Melt butterscotch morsels over double-boiler or in microwave for about 30 seconds, stirring and heating again until JUST melted.
  • In one large bowl, combine the Flour, Sugar, Baking Powder, Spice and Salt.  Whisk together until blended.
  • In a mixing bowl, lightly blend the pumpkin and vegetable oil.  
  • Add the melted butterscotch chips and vanilla and blend just for a minute. Add eggs one at a time until incorporated.  
  • Add the flour mixture in 4 portions, blending just until moistened.  Beat at medium for two minutes.
  • Fill cupcake liners 3/4 full. (I use an ice-cream scoop.)  Make sure all the liners are well-seated in the tin and bake for 15-18 minutes, or until a toothpick inserted into an inner cupcake comes out clean.
  • Cool on a wire rack for 10 minutes, then remove from tin and cool completely

Cream Cheese Frosting

  • Beat together the cream cheese and butter until blended and smooth.
  • Add vanilla and blend.
  • Beat in the powdered sugar.  I put ALL the sugar in the mixing bowl and drape a large, very light tea towel over the whole thing.  This keeps the sugar from floating all over the kitchen and spares me from mixing it in batches.
  • If the frosting is too thick for spreading or piping, add a few DROPS of milk or cream and mix again.  I usually never have to.