Prep: 15 mins | Cook: 10mins | Total: 25 mins | Servings: 48 | Yield: 48 muffins
These mini pumpkin muffins are super big in flavor. Pretty easy, not fussy, and a sure hit every time. The combination of pumpkin and butterscotch gives these muffins an interesting taste. Perfect for fall, and oh, since Holloween is fast approaching, these are gonna be excellent to give as treats. Just make sure to make batches because the kids will surely keep on coming back for more. I love the unique taste of these made from scratch muffins. And their size is just perfect. I would have made it a bit bigger but I prefer mini muffins because they are way cuter and easy to eat.
INGREDIENTS
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1 ¾ cups all-purpose flour
½ cup brown sugar
½ cup white sugar
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
1 tsp baking soda
¼ tsp baking powder
½ tsp salt
2 large eggs
½ cup melted butter
1 cup canned pumpkin
1 (6 oz) package butterscotch chips
HOW TO MAKE MINI PUMPKIN BUTTERSCOTCH MUFFINS
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Using a cooking spray, grease the mini-muffin pan.
Step 3: In a large bowl, sift the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt.
Step 4: In another bowl, whisk the eggs, butter, and pumpkin.
Step 5: Add and mix the flour mixture into the egg mixture. Then, stir in the butterscotch chips.
Step 6: Fill each muffin cup to about 3/4 full.
Step 7: Place inside the preheated oven and bake for about 10 to 12 minutes until a toothpick inserted in the middle of the muffin comes out clean.
NOTE:
You can place the muffins in a Ziploc freezer bag or airtight freezer-safe container. Freeze until completely cooled.
Remove from the freezer and place it in a bag or container. Thaw overnight or for several hours on the counter.
Nutrition Facts:
Per Serving: 75.1 calories; fat 3.2g 5% DV; cholesterol 12.8mg 4% DV; sodium 86.3mg 4% DV; protein 0.8g 2% DV; carbohydrates 10.5g 3% DV
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup brown sugar
- ½ cup white sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup melted butter
- 1 cup canned pumpkin
- 1 (6 oz) package butterscotch chips
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Using a cooking spray, grease the mini-muffin pan.
Step 3: In a large bowl, sift the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt.
Step 4: In another bowl, whisk the eggs, butter, and pumpkin.
Step 5: Add and mix the flour mixture into the egg mixture. Then, stir in the butterscotch chips.
Step 6: Fill each muffin cup to about 3/4 full.
Step 7: Place inside the preheated oven and bake for about 10 to 12 minutes until a toothpick inserted in the middle of the muffin comes out clean.
NOTE:
You can place the muffins in a Ziploc freezer bag or airtight freezer-safe container. Freeze until completely cooled.
Remove from the freezer and place it in a bag or container. Thaw overnight or for several hours on the counter.
