Mini Pumpkin Butterscotch Muffins

I made these muffins last year for work as gifts for other doctor's offices and they were a big hit! I am not a huge fan of butterscotch but something about them mixed in with the pumpkin. Oh my.......I recommend eating them while their still warm. It is hard not to eat just a couple.They are mini, so I guess 3 or 4 wouldn't hurt your waist line too bad......;)



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
1 Package Mini Wrappers


Preheat oven to 350 degrees. Line mini-muffin pan with mini wrappers.Mix together the flour, brown sugar, cinnamon, ginger, nutmeg, baking soda, baking powder and salt into a large bow. 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 for about 10 minutes. Enjoy!!!