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 3/4 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!