Pumpkin Butterscotch Oat Mini Muffins
Serves: 24 mini muffins
  • 1¾ cup flour
  • ½ cup quick oats
  • ¾ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ¼ cup applesauce
  • ¼ oil (I used avocado oil)
  • 1 cup canned pumpkin puree
  • 1 cup butterscotch chips
  1. Preheat your oven to 350 degrees. Grease your mini muffin pan (24 count) with cooking spray.
  2. In a large bowl sift together the flour, brown sugar, cinnamon, ginger, nutmeg, baking soda, baking powder & salt.
  3. In a small bowl whisk together the eggs, applesauce & pumpkin.
  4. Add the wet ingredients to the dry ingredients. Stir just until combined.
  5. Fold in the butterscotch chips.
  6. 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.
  7. Bake for 12-14 minutes. Check with a toothpick and make sure it comes out clean,
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/