Six Sisters' Stuff · by Steph Loaiza
Pumpkin Butterscotch Muffins Recipe
NUTRITION · PER SERVING25M COOK
CAL 11%·PRO 4%
CARBS 31G56% OF CAL
1G FIBER9G OTHER21G TOTAL SUGAR
FAT 10G41% OF CAL
7G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, tender muffins with pumpkin and butterscotch chips throughout. A fall-flavored treat that's quick to make and good warm or at room temperature.
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Nutrition & ingredients
Ingredients
serves 18- 1 ¾ cup flour
- ½ cup brown sugar
- ½ cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup butter (melted)
- 1 cup canned pumpkin puree
- 11 ounces butterscotch chips
At a glance
PER SERVING · TIME 25M
CAL 11%·PRO 4%
CARBS 31G56% OF CAL
1G FIBER9G OTHER21G TOTAL SUGAR
FAT 10G41% OF CAL
7G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 202mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 28mg
- Calcium
- 36mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 202MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.