Thursday, July 7, 2016

Mini Pumpkin Butterscotch Muffins


Prep 15 m Cook 10 m Ready In 25 m

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.


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