Mini Pumpkin Butterscotch Muffins |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 48 |
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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! Ingredients:
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:
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.
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