Unpopular opinion here: I'm really not a fan of pumpkin spice. GASP! However, pumpkin butterscotch muffins are truly addicting and a Fall staple here at the Wimer house. This is legitimately the second batch of muffins I've made in four days if that gives you any idea of how quickly they're devoured. The cinnamon and nutmeg in this recipe perfectly pair with the pumpkin to make them almost taste more like cake. They're quick and easy to throw together, and one batch makes 48 muffins. BONUS: they freeze well if you need to save them for down the road.
Try them out and let me know what you think. I guarantee you won't be disappointed!
Mini Pumpkin Butterscotch Muffins
Servings: 48 mini muffins
1 ¾ cups all-purpose flour
½ cup brown sugar
½ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger (note: I was out of ginger and they still turned out amazing!)
½ teaspoon ground nutmeg
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
2 large eggs eggs
½ cup melted butter
1 cup canned pumpkin
1 (6 ounce) package butterscotch chips
1. Preheat oven to 350 degrees F. 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.
3. Whisk together the eggs, butter, and pumpkin in a separate bowl.
4. 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.
5. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.
I recently used my new Cricut Joy to label all of my baking ingredients. Finally got to bust out the butterscotch chips! That means it's officially Fall in Kansas City, y'all. Time to get your October baking on. Ready, set, go!