Mini Pumpkin Butterscotch Muffin

Mini Pumpkin Butterscotch Muffins 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 Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray. Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. 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 in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.