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| Mini Pumpkin Butterscotch Muffins Recipes |
- PREP 15 mins
- COOK 10 mins
- READY IN 25 mins
Ingredients
Original recipe makes 48 muffins
- 1 3/4 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup melted butter
- 1 cup canned pumpkin
- 1 (6 ounce) package butterscotch chips
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.
- Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
- Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.
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