Mini Pumpkin Butterscotch Muffins

These moist and deliciously-sweet pumpkin muffins are great for sharing, but you won’t want to share! Don’t let the pumpkin-butterscotch combination fool you, these taste great!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.

Step: 2

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.

Step: 3

Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.

Per Serving: 75 calories; protein 0.8g; carbohydrates 10.5g; fat 3.2g; cholesterol 12.8mg; sodium 86.3mg.

Eat healthy breakfast to continue the day had become a fabulous habit. It’s a best way to start my 24 hours off healthfully. The sugar hit from the fruit wakes me up and bring me energy to take on the morning. The sweetness is often vilified as the root of all disease, but fruit is also loaded with fibre, which is great for your digestive system and make keep you feel full longer, and less likely grab a snack out of the street food before break .

Make fruit a morning habit is simple . Easy as put the sweetness in your fridge next to the sweet drink or on the bench next to your grain pan , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eat the rest of your food , eat your fruit. If you’re not usually a breakfast person.