Pumpkin Butterscotch Mini Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert, Breakfast
Serves: 24 muffins
Ingredients
  • ¾ cup plus 2 Tbsp all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp baking soda
  • ⅛ tsp baking powder
  • ¼ teaspoon salt
  • 1 egg
  • ¼ cup melted butter
  • ½ cup canned pumpkin
  • 6 oz. (half a bag) butterscotch chips
Instructions
  1. Preheat oven to 350 degrees F. Grease mini-muffin pan with cooking spray or insert mini muffin cups.
  2. Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl.
  3. Whisk together the egg, butter, and pumpkin in a separate bowl. (Note: I melted the butter in the microwave, so it was still hot. So I added the pumpkin to it to help it cool down quick before adding the egg.)
  4. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about ¾ full. (I used a Tbsp measuring spoon)
  5. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/pumpkin-butterscotch-mini-muffins/