Pumpkin Butterscotch Muffins Recipe
Pumpkin Butterscotch Muffins are soft and tender, studded with creamy butterscotch chips. They are practically a dessert!
Servings: 15
Equipment
- muffin pan
- cupcake liners
Ingredients
- 1 ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup butter, melted
- 1 cup canned pumpkin
- 1 (6 ounce) package butterscotch chips tossed in flour
Instructions
- Preheat oven to 350 degrees. Line muffin pan with cupcake liners and set aside.
- In a large bowl, sift together flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.
- In another bowl, whisk together eggs, butter and pumpkin and add to the dry ingredients.
- Toss butterscotch chips in a little flour to keep from sinking to the bottom. Fold in the butterscotch chips and then scoop into muffin liners to about ¾ full.
- Bake for 20-24 minutes. Test with toothpick to make sure it’s done.
Nutrition
Calories: 178kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 213mg | Potassium: 78mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2764IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg