Description
These Mini Pumpkin Butterscotch Muffins are a delightful fall treat bursting with warm spices and sweet butterscotch morsels. Perfectly sized for snacking, these muffins are moist, flavorful, and freezer-friendly, making them an ideal seasonal favorite to enjoy anytime.
Ingredients
Wet Ingredients
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 cup canned pumpkin (not pumpkin pie filling)
Dry Ingredients
- 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
Add-ins
- 1 bag (11 ounces) butterscotch morsels
Optional Garnish
- Powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray a mini-muffin pan with baking spray to prevent sticking and set it aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, melted butter, and canned pumpkin until well combined, creating a smooth base for your muffin batter.
- Combine Dry Ingredients: Add the all-purpose flour, light brown sugar, granulated sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and kosher salt into the wet ingredients. Mix thoroughly until the batter is uniform and all components are integrated.
- Fold in Butterscotch Morsels: Gently fold the butterscotch morsels into the batter, ensuring they are evenly distributed without overmixing, which could toughen the muffins.
- Scoop and Fill Muffin Pan: Using a small scoop or spoon, drop the batter into the prepared mini-muffin pan cavities, filling each about three-quarters full to allow space for rising.
- Bake: Place the muffin pan in the preheated oven and bake for 10-12 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them onto a wire rack to cool completely.
- Optional Dusting: Once fully cooled, dust the muffins with powdered sugar if desired for an extra touch of sweetness and presentation.
Notes
- Use canned pumpkin, not pumpkin pie filling, to avoid added sugars and spices which could affect the flavor balance.
- Ensure the muffins are about 3/4 full in the pan to prevent overflow during baking.
- These mini muffins freeze well—store in an airtight container for up to 3 months.
- For a dairy-free option, substitute butter with a plant-based alternative.
- Adjust spices like cinnamon and nutmeg according to personal preference for more or less warmth.
