Best 2 Mini Pumpkin Butterscotch Muffins Recipes
Indulge in a delightful culinary journey with our tantalizing Mini Pumpkin Butterscotch Muffins, a symphony of autumn flavors perfectly captured in each bite. These muffins are not just ordinary treats; they are miniature masterpieces that will elevate your taste buds to new heights. Baked to perfection, these gems boast a moist and tender crumb, infused with the rich, earthy notes of pumpkin and complemented by a luscious butterscotch filling that oozes decadence with every bite. Drizzled with a velvety cream cheese frosting, each muffin is adorned with a sprinkling of chopped pecans, adding a textural crunch that ties all the flavors together. Whether you're hosting a cozy brunch, craving a sweet afternoon treat, or simply seeking a moment of pure indulgence, these Mini Pumpkin Butterscotch Muffins are guaranteed to satisfy your cravings and leave you wanting more.
**Additional Recipes Mentioned in the Article:**
1. **Pumpkin Spice Latte:** This classic fall beverage is recreated in muffin form, capturing the essence of a warm and comforting latte in a convenient grab-and-go treat.
2. **Apple Cider Donuts:** Savor the taste of autumn with these tender and fluffy donuts, infused with the warm spices of apple cider and coated in a sweet cinnamon sugar glaze.
3. **Maple Pecan Sticky Buns:** Indulge in the ultimate breakfast indulgence with these gooey and irresistible sticky buns, featuring a generous filling of maple syrup, chopped pecans, and a decadent cream cheese frosting.
4. **Cranberry Orange Scones:** These scones are a delightful burst of citrusy goodness, studded with tart cranberries and topped with a sweet orange glaze.
5. **Eggnog Waffles:** Elevate your holiday brunch with these fluffy and flavorful waffles, infused with the warm spices and creamy richness of eggnog, served with a drizzle of maple syrup.
MINI PUMPKIN CHOCOLATE CHIP MUFFINS
Provided by Food Network
Time 50m
Yield 48 mini muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray.
- Whisk together the flour, chocolate chips, baking powder, salt, cinnamon and baking soda in a medium bowl. Whisk together the pumpkin, sugar, butter, sour cream, vanilla and egg in a large bowl until thoroughly combined. Stir the flour mixture into the pumpkin mixture until just combined but with a few small lumps.
- Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.
MINI PUMPKIN MUFFINS WITH ORANGE DRIZZLE
Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin.
Provided by USA WEEKEND Pam Anderson
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 36
Number Of Ingredients 14
Steps:
- Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.
- Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs.
- Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
- Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 14.2 g, Cholesterol 10.3 mg, Fat 3.4 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 95.4 mg, Sugar 8.1 g
Tips:
- Selecting Pumpkins: Choose small sugar pumpkins or pie pumpkins that are about the size of a softball for this recipe.
- Preparing the Pumpkin: To prepare the pumpkin, cut it in half, scoop out the seeds, and steam or roast it until tender. You can also use canned pumpkin purée as a substitute.
- Measuring Flour: Use the spoon and level method to measure the flour for the muffins. Scooping flour directly from the bag can result in too much flour being packed into the measuring cup, leading to dry and dense muffins.
- Mixing the Batter: Do not overmix the batter. Overmixing can lead to tough and dense muffins. Mix the batter just until the ingredients are combined.
- Filling the Muffin Tins: Fill the muffin tins about ⅔ full. Overfilling the tins can cause the muffins to rise too much and spill over the edges.
- Baking the Muffins: Bake the muffins in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling the Muffins: Let the muffins cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These mini pumpkin butterscotch muffins are a delicious and festive treat that is perfect for fall gatherings. With their moist and fluffy texture, pumpkin flavor, and butterscotch chips, these muffins are sure to be a hit with everyone. They are also relatively easy to make, so even novice bakers can give them a try. So preheat your oven, gather your ingredients, and get ready to bake a batch of these delicious muffins!
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