Yield: 48 mini muffins
Mini Pumpkin Butterscotch Muffins
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
A new fall favorite, the Mini Pumpkin Butterscotch Muffins may be small, but they are big with flavor! This recipe is freezer friendly too!
Ingredients
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1 ¾ cups all-purpose flour
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 bag (11 ounce) butterscotch morsels
- powdered sugar, for dusting, optional
Instructions
- Preheat oven to 350 degrees F. Spray mini-muffin pan with baking spray. Set aside.
- In a large bowl, whisk together, eggs, butter, and pumpkin. Add in flour, sugars, spices, baking soda, baking powder, and salt. Mix until well combined.
- Fold in butterscotch morsels.
- Drop by small scoop into muffin pan until each cavity is ¾ full. Bake for 10-12 minutes. Allow to cool in pan, 5 minutes, then remove and cool completely on wire rack.
- Dust with powdered sugar, if desired.
Notes
- Storage: Store muffins in airtight container at room temperature for up to 5 days (also good chilled).
- Freeze: Freeze muffins in airtight container for up to 3 months, thaw overnight on counter in bag (or in refrigerator).
- This recipe can be adapted to suit a standard 12-cup muffin tin. Follow the recipe as directed and increase the baking time to 17 - 19 minutes.
- Spices- swap out the cinnamon, nutmeg, and ginger for 2 teaspoons homemade pumpkin pie spice mix instead!
Nutrition Information:
Yield:
48Serving Size:
1 muffinAmount Per Serving: Calories: 64Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 46mgCarbohydrates: 10gFiber: 0gSugar: 7gProtein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.