Instructions

1. Preheat oven to 425°F. Line 6 holes of a muffin pan with cupcake liners.
2. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.
3. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then whisk everything together just until combined and no flour pockets remain. Fold in the butterscotch chips, if using.
4. Spoon the batter into liners, filling them all the way to the top.
5. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan before removing.
6. To make the glaze: Brown the butter, then combine all the ingredients, adding enough milk to make a spreadable glaze. Glaze muffins while still warm, and serve.
7. Cover tightly and store at room temperature for up to 1 week.