Butterscotch White Chocolate Chip Pumpkin Muffins

Butterscotch White Chocolate Chip Pumpkin Muffins takes approximately 45 minutes from beginning to end. For 31 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 199 calories, 3g of protein, and 8g of fat. This recipe serves 12. If you have baking powder, pumpkin puree, flour, and a few other ingredients on hand, you can make it. 60 people found this recipe to be delicious and satisfying. It works well as an inexpensive morn meal. It is brought to you by Dessert Now Dinner Later. Overall, this recipe earns a not so great spoonacular score of 35%. Pumpkin White Chocolate Chip Muffins, Butterscotch White Chocolate Chip Pudding Cookies, and Butterscotch & White Chocolate Chip Oat Drops are very similar to this recipe.

Servings: 12

 

Ingredients:

2 tsp baking powder

1/2 of a 3.4oz box instant butterscotch pudding mix

1/4 cup vegetable or canola oil

1 large egg

1 3/4 cup all-purpose flour

1/2 cup plus 1 Tbsp milk (I used 2%)

2 tsp pumpkin pie spice (I used Homemade)

3/4 cup pumpkin puree

1/4 tsp salt

1/2 cup sugar

1/2 cup white chocolate chips

Equipment:

mixing bowl

muffin tray

toothpicks

Cooking instruction summary:

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.

 

Step by step:


1. 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.

2. 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.

3. 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.


Nutrition Information:

Quickview
199k Calories
3g Protein
8g Total Fat
29g Carbs
3% Health Score
Limit These
Calories
199k
10%

Fat
8g
12%

  Saturated Fat
2g
14%

Carbohydrates
29g
10%

  Sugar
13g
15%

Cholesterol
18mg
6%

Sodium
67mg
3%

Get Enough Of These
Protein
3g
7%

Vitamin A
2425IU
49%

Selenium
8µg
12%

Phosphorus
112mg
11%

Vitamin B1
0.16mg
11%

Manganese
0.2mg
10%

Folate
38µg
10%

Vitamin B2
0.16mg
9%

Vitamin E
1mg
7%

Calcium
73mg
7%

Iron
1mg
7%

Vitamin K
6µg
6%

Vitamin B3
1mg
6%

Potassium
177mg
5%

Fiber
1g
4%

Vitamin B5
0.29mg
3%

Copper
0.05mg
3%

Magnesium
10mg
3%

Zinc
0.31mg
2%

Vitamin B12
0.12µg
2%

Vitamin B6
0.03mg
2%

Vitamin D
0.22µg
1%

covered percent of daily need
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