Pumpkin Butterscotch mini muffins
Nutritional Info
- Servings Per Recipe: 48
- 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
View full nutritional breakdown of Pumpkin Butterscotch mini muffins calories by ingredient
Introduction
A delicious treat for any time of year! A delicious treat for any time of year!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
Directions
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.