Sift all-purpose flour, whole wheat flour, baking powder, baking soda, salt and spices into a large mixing bowl. Set aside.
In a separate bowl or standing mixer, whisk sugar and softened butter together until light and fluffy. Add eggs and mix again.
Next, add pumpkin puree (fresh or canned; see notes above) along with buttermilk. Mix until combined.
Add wet ingredients to dry ingredients and mix until just incorporated.
Fold in butterscotch chips.
Scoop equal-sized portions of muffin batter into a greased muffin tin.
Bake muffins at 350°F for 18-20 minutes or until a toothpick inserted into the center muffins comes out clean.
Let muffins cool for 10 minutes and enjoy!
