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 caloriescarbohydrate: 10.5 gcholesterol: 12.8 mgfat: 3.2 gfiber: 0.3 gprotein: 0.8 gsaturatedFat: 2.2 gservingSize: -sodium: 86.3 mgsugar: 6.7 gtransFat: : -unsaturatedFat: : -
Directions Mini Pumpkin Butterscotch Muffins
Directions
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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.