Mini Pumpkin Butterscotch Muffins

Name: Mini Pumpkin Butterscotch Muffins
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 48 mini muffins
Ingredients: 2 large eggs; ½ cup unsalted butter; 1 cup canned pumpkin; 1 ¾ cups all-purpose flour; ½ cup light brown sugar; 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 butterscotch morsels; powdered sugar

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings
48 mini muffins
Calories
64 kcal
Course
Baked Goods
Cuisine
American

Mini Pumpkin Butterscotch Muffins

Nicole Henderson

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A new fall favorite, the Mini Pumpkin Butterscotch Muffins may be small, but they are big with flavor! This recipe is freezer friendly too!

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Ingredients

Servings

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 butterscotch morsels 11 ounce
powdered sugar for dusting, optional

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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 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!

Nutrition Information

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Serving 1muffin Calories 64kcal (3%) Carbohydrates 10g (3%) Protein 1g (2%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Cholesterol 13mg (4%) Sodium 46mg (2%) Sugar 7g (14%)