Mini Pumpkin Butterscotch Muffins

Well, I survived one of the craziest couple of weeks of school in a long time. In the past two weeks, I've had 5 tests, on top of clinic and lab work. Thursday night, my brain could cram no more information in, so I decided to use up the extra pumpkin I had left over from the double layer pumpkin cheesecake. I found this recipe from allrecipes.com, so I decided to whip it up:


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

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, about 15 minutes.

Note: I cut the recipe in half because I didn't need 48 mini muffins.

These were delicious. Jonathan and I aren't huge butterscotch fans, but we both really liked this recipe!