Pumpkin Butterscotch Muffins
1 3/4 cups all-purpose flour
1/2 cup brown sugar
1/2 cup white sugar
1 (heaping) teaspoon ground cinnamon
1/2 (heaping) teaspoon ground nutmeg
1/2 (heaping) teaspoon ground ginger
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup melted butter
1 cup canned pumpkin ( I have also used fresh pumpkin puree)
1 (6 ounce) package butterscotch chips (about 3/4 cup)
- Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin or regular pan with cooking spray.
- Sift together the flour, brown sugar, white sugar, cinnamon, nutmeg, ginger, 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.Bake mini muffins for 10 to 12 minutes and large muffins for 15-18 minutes.
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