Pumpkin Butterscotch mini muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
* 1 3/4 cups all-purpose flour * 1/2 cup brown sugar * 1/2 cup white sugar * 1 teaspoon ground cinnamon * 1/2 teaspoon ground ginger * 1/2 teaspoon ground nutmeg * 1 teaspoon baking soda * 1/4 teaspoon baking powder * 1/2 teaspoon salt * 2 eggs * 1/2 cup melted butter * 1 cup canned pumpkin * 1 (6 ounce) package butterscotch chips
1. Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.
2. 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.
3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.
Number of Servings: 48
Recipe submitted by SparkPeople user MARGOTB822.
2. 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.
3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.
Number of Servings: 48
Recipe submitted by SparkPeople user MARGOTB822.
Nutritional Info Amount Per Serving
- Calories: 78.6
- Total Fat: 3.5 g
- Cholesterol: 13.9 mg
- Sodium: 73.8 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 0.3 g
- Protein: 1.1 g
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