Butterscotch White Chocolate Chip Pumpkin Muffins
Butterscotch White Chocolate Chip Pumpkin Muffins takes approximately 45 minutes from beginning to end. For 31 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 199 calories, 3g of protein, and 8g of fat. This recipe serves 12. If you have baking powder, pumpkin puree, flour, and a few other ingredients on hand, you can make it. 60 people found this recipe to be delicious and satisfying. It works well as an inexpensive morn meal. It is brought to you by Dessert Now Dinner Later. Overall, this recipe earns a not so great spoonacular score of 35%. Pumpkin White Chocolate Chip Muffins, Butterscotch White Chocolate Chip Pudding Cookies, and Butterscotch & White Chocolate Chip Oat Drops are very similar to this recipe.
Servings: 12
Ingredients:
2 tsp baking powder
1/2 of a 3.4oz box instant butterscotch pudding mix
1/4 cup vegetable or canola oil
1 large egg
1 3/4 cup all-purpose flour
1/2 cup plus 1 Tbsp milk (I used 2%)
2 tsp pumpkin pie spice (I used Homemade)
3/4 cup pumpkin puree
1/4 tsp salt
1/2 cup sugar
1/2 cup white chocolate chips
Equipment:
mixing bowl
muffin tray
toothpicks
Cooking instruction summary:
In a large mixing bowl, combine the flour, sugar, pumpkin pie spice, salt, baking powder & butterscotch pudding.In another mixing bowl, combine the egg, milk, pumpkin puree & oil.Add the wet ingredients into the dry ingredients & mix until well combined (will be thick.)Fold in white chocolate chips. Line muffin tin with baking cups. *Optional: Spray the inside of the cups to help prevent muffins from sticking. Scoop a heaping 2 Tbsp of batter into each muffin cup. Bake at 400*F for 18-20 minutes or until muffins bounce back when pressed or a toothpick comes out clean in the center. Cool before eating to ensure muffins don't stick to the paper.
Step by step:
1. In a large mixing bowl, combine the flour, sugar, pumpkin pie spice, salt, baking powder & butterscotch pudding.In another mixing bowl, combine the egg, milk, pumpkin puree & oil.
2. Add the wet ingredients into the dry ingredients & mix until well combined (will be thick.)Fold in white chocolate chips. Line muffin tin with baking cups. *Optional: Spray the inside of the cups to help prevent muffins from sticking. Scoop a heaping 2 Tbsp of batter into each muffin cup.
3. Bake at 400*F for 18-20 minutes or until muffins bounce back when pressed or a toothpick comes out clean in the center. Cool before eating to ensure muffins don't stick to the paper.
Nutrition Information:
covered percent of daily need
