Rating: 4.5 stars 4.7
474 Ratings
  • 5 star values: 373
  • 4 star values: 69
  • 3 star values: 27
  • 2 star values: 5
  • 1 star values: 0

These moist and deliciously-sweet pumpkin muffins are great for sharing, but you won't want to share! Don't let the pumpkin-butterscotch combination fool you, these taste great!

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.

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  • 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.

Nutrition Facts

75 calories; protein 0.8g; carbohydrates 10.5g; fat 3.2g; cholesterol 12.8mg; sodium 86.3mg. Full Nutrition
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