It's that time of year when we all seem go pumpkin spice crazy! From Pumpkin Spice Lattes to new pumpkin flavored twists on Oreos and M&Ms...Pumpkin spice is everywhere!
There's so much I love about fall
but my favorite thing may be these Pumpkin Butterscotch Mini Muffins!
Every time I share these on my Facebook page I get a ton of requests for the recipe so here it is again
I adapted it from http://allrecipes.com/recipe/112976/mini-pumpkin-butterscotch-muffins/?internalSource=search%20result&referringContentType=search%20results
I made the following changes to make them a bit lighter:
1 cup white flour
3/4 cup whole wheat flour
1/4 cup brown sugar Splenda blend
1/2 cup Stevia
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
1/3 cup Egg substitute
1/2 cup unsweetened applesauce
1 cup canned pumpkin
1 (6 ounce) package butterscotch chips- I didn't use the whole package. I just placed 3 chips in each muffin to evenly distribute them.
Sift the Flour, White and Brown Sugars, Cinnamon, Ginger, Nutmeg, Baking Soda, Baking Powder and Salt together.
In a separate bowl whisk the egg, applesauce and pumpkin together.
Pour the wet ingredients into the dry, mixing just until combined.
Grease your mini muffin tin with cooking spray. Spoon the mix into the pan leaving a little room at the top of each. They will rise. I like to fill the cups 3/4s of the way. Press 3 (or more!) butterscotch chips into each mini muffin.
Bake at 350 for 10-12 minutes.
Pop one...or two...or three in the morning for breakfast and enjoy!