Butterscotch White Chocolate Chip Pumpkin Muffins
Yields 15 muffins
Ingredients
- 1 ¾ cup (210 g) all-purpose flour, (stir, spoon & level)
- ½ cup (100 g) granulated sugar
- 2 tsp pumpkin pie spice
- ¼ tsp salt
- 2 tsp baking powder
- 1.7 oz (48 g) instant butterscotch pudding mix, (half a small 3.4 oz box)
- 1 large egg
- ½ cup (118 ml) plus 1 Tbsp milk, (I used 2%)
- ¾ cup (183 g) pumpkin puree
- ¼ cup (59 ml) vegetable or canola oil
- ½ cup (85 g) white chocolate chips
Instructions
- 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.