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Method Prep:15min › Cook:10min › Ready in:25min
Preheat oven to 180 C / Gas 4. Grease mini-muffin tin.
Sieve together the flour, dark brown soft sugar, caster sugar, cinnamon, ginger, nutmeg, bicarbonate of soda, baking powder and salt into a large bowl.
Whisk together the eggs, butter and pumpkin puree in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the mini butterscotch chips; pour into each hole of the muffin tin to about 3/4 full.
Bake in preheated oven until a skewer inserted into the centre of a muffin comes out clean, 10 to 12 minutes.
Butterscotch chips are like chocolate chips, but are flavoured with butterscotch flavouring. You can find these in the larger supermarkets in the baking aisle or purchase online. Alternatively, you can use chocolate chips instead.
You can also use this recipe to make regular sized muffins or cupcakes. Simply adjust the baking time accordingly.
Not the nicest and most professional looking muffins but these really had quite a nice taste. I followed the recipe exactly other than to double the amount of cinnamon. This recipe made 18 regular sized muffins. I cooked these for 20-25 minutes. - 12 Jan 2013