Preheat your oven to 350 degrees. Grease your mini muffin pan (24 count) with cooking spray.
In a large bowl sift together the flour, brown sugar, cinnamon, ginger, nutmeg, baking soda, baking powder & salt.
In a small bowl whisk together the eggs, applesauce & pumpkin.
Add the wet ingredients to the dry ingredients. Stir just until combined.
Fold in the butterscotch chips.
Fill each muffin cup so the batter is like a dome. This will make for a nice tall muffin. Don't be afraid to fill them full. They don't get much taller when cooking.
Bake for 12-14 minutes. Check with a toothpick and make sure it comes out clean,
Notes
I used half applesauce and half oil but you can use all oil if you wish.
Recipe by Baked in AZ at http://bakedinaz.com/pumpkin-butterscotch-oat-mini-muffins/