MINI PUMPKIN BUTTERSCOTCH MUFFINS by Paula Roten

I carried these mini muffins to Bible Study this morning and quite a few asked for the recipe.  They are my favorite muffin.


Sift all the following ingredients together in a large bowl:
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


Whisk all the following ingredients together in another bowl:
2 eggs
1/2 cup melted butter
1 cup canned pumpkin


Mix the flour mix with the egg mixture, stirring just until combined. 
Fold in 1 (6 oz.) pkg. butterscotch chips. 
Pour into each cup of a mini puffin pan to about 3/4 full.  
Bake in a preheated 350-degree oven for about 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 


Makes 48 mini muffins.

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