Mini Pumpkin Butterscotch Muffins243 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 25 min
“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!” - by Megan
Original recipe yields 48 muffins
- Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.
- 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.
Amount Per Serving (48 total)
- 75 cal
- 3.2 g
- 10.5 g
Based on a 2,000 calorie diet
Reviews (243)Rate This Recipe
"Like others, I wasn't too sure about the butterscotch and pumpkin combo. I made half with, and half without the chips - by FAR the muffins with the butterscotch chips were the hit! The butterscotch fl..." See moreavor pairs perfectly with the spices and makes for a totally fantastic taste experience...you'll definitely want to give this recipe a try!"
"I made no changes to this recipe. These came out great! I've got a Girls Night Out tonight so I made these today for tomorrow's breakfast. (Never know how hungover you'll be the next day.) Simple eno..." See moreugh to throw together. I did have full-sized and the other half mini-sized, for the kids. These are very good and great for rainy Sunday mornings. I bought a large can of pumpkin, which I only needed a third of. I froze the rest in one-cup servings, so I can just thaw out the pumpkin and make these again. For those of you who worry about the chips sinking to the bottom and burning, toss them in a bit of the dry ingredients, then fold into the muffin batter. No sinking here!"
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