Mini Pumpkin Butterscotch Muffins recipe

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Ingredients

1 ¾ cups all-purpose flour
½ cup brown sugar
½ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
2 eggs
½ cup melted butter
1 cup canned pumpkin
1 (6 ounce) package butterscotch chips

Nutrition Info

75.1 calories
carbohydrate: 10.5 g
cholesterol: 12.8 mg
fat: 3.2 g
fiber: 0.3 g
protein: 0.8 g
saturatedFat: 2.2 g
servingSize: -
sodium: 86.3 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.

  2. 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.

  3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.

Recipe Yield

48 muffins

Recipe Note

These moist and deliciously-sweet pumpkin muffins are great for sharing, but you won't want to share! Don't let the pumpkin-butterscotch combination fool you, these taste great!

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