Pumpkin Butterscotch Muffins

I saw a friends FB update last week that said “the sweet smell of pumpkin & butterscotch” was coming from her kitchen! I had to know what it was so I hit Google and searched the 2 key words; and I found a ton of stuff. I found this recipe over and over so I guess I can’t really give any one person credit. I just can’t take the credit because I unfortunately did not think this one up! I made them in 2 pans 1 mini 1 reg. I sent the mini pan to pre-school with j and I personally think the minis were better. Not sure why maybe just because I love that little bite you get from a mini!

Pumpkin Butterscotch Mini 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 oz) package butterscotch chips
Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan with cooking spray or line with cupcake liners. 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. DO NOT OVER MIX !!! Stir in the butterscotch chips; divide 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, around 10-12 mins.

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