Pumpkin Butterscotch Muffins
Description
It's that season of the year when baking cakes, cupcakes and muffins are comforing for the whole family. Take advantage of the cooler weather and make these scrumptious muffins full of pumpkin and butterscotch.
Ingredients
1¾ c. all-purpose flour
½ c. brown sugar
½ c. white sugar
1 heaping t. ground cinnamon
½ heaping t. ground nutmeg
½ heaping t. ground ginger
1 t. baking soda
¼ t. baking powder
½ t. salt
2 eggs
½ c. melted butter
1 c. canned pumpkin
6 oz. (3/4 c.) package butterscotch chips
Directions
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Preheat oven to 350 degrees. Grease mini-muffin or regular muffin pans with cooking spray, or use cupcake liners.
Sift together: flour, brown sugar, white sugar, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt into a large bowl.
Whisk together: eggs, butter, and pumpkin in a separate bowl.
Mix flour mixture with the egg mixture. Stir in the butterscotch chips; pour into muffin pan cups to about ¾ full.
Bake until a toothpick inserted into the center of a muffin comes out clean, about 10-12 minutes for mini muffins and 15-18 minutes for large muffins.
Yield: about 40-42 mini muffins.