Pumpkin Butterscotch Muffins
oft, moist pumpkin muffins with warm fall spices and sweet butterscotch chips in every bite. Made in two bowls with simple pantry ingredients!
Servings: 12
Calories: 216kcal
Equipment
- muffin pan
- Paper muffin or cupcake liners
- electric hand mixer or stand mixer
Ingredients
- 1, 15 oz can pumpkin puree
- ½ cup sugar
- ½ cup light brown sugar
- 2 eggs
- ¼ cup 2% milk
- ½ cup vegetable oil
- 1 ¾ cup all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 cup butterscotch chips
Instructions
- Preheat oven to 350 degrees F. Add cupcake liners to the pan and set aside.
- In a large mixing bowl combine the wet ingredients (pumpkin, sugars, eggs, milk and vegetable oil). Mix on medium speed until all ingredients are incorporated.
- In another bowl, add the dry ingredients (flour, salt, baking soda, pumpkin pie spice and cinnamon) and whisk to combine.
- Add half of the dry ingredients into the wet and gently fold in. Repeat until all mixture has been combined and smooth. Careful not to overmix.
- Lastly, fold in the butterscotch chips.
- Fill each cupcake liner to the top. Bake for 27-29 minutes or until a toothpick inserted into the middle comes out clean.
- Allow the muffins to fully cool and enjoy!
Nutrition
Calories: 216kcal | Carbohydrates: 48g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 261mg | Potassium: 130mg | Fiber: 2g | Sugar: 30g | Vitamin A: 5943IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg