Pumpkin Butterscotch Muffins

Posted in Recipes

Pumpkin Butterscotch Muffins

1 3/4 cups all-purpose flour
(To make this recipe gluten free substitute cup for cup Gluten Free Mix & 1 tsp xanthan gum)
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:

Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.
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.
Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 – 20 minutes.
Makes approx. 12 muffins