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!
Original recipe makes 48 muffins
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
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PREP
15 mins
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COOK
10 mins
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READY IN
25 mins
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.
Nutrition
Calories: 75 kcal
Carbohydrates: 10.5 g
Cholesterol: 14 mg
Fat: 3.2 g
Fiber: 0.3 g
Protein: 0.8 g
Sodium: 86 mg