1 ¾ cup all-purpose flour ▢½ cup brown sugar ▢½ cup sugar ▢1 teaspoon cinnamon ▢½ teaspoon ground ginger ▢½ teaspoon ground nutmeg ▢1 teaspoon baking soda ▢¼ teaspoon baking powder ▢½ teaspoon salt ▢2 eggs ▢½ cup butter, melted ▢1 cup canned pumpkin ▢1 (6 ounce) package butterscotch chips tossed in flour
Preheat oven to 350 degrees. Line muffin pan with cupcake liners and set aside.
In a large bowl, sift together flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.
In another bowl, whisk together eggs, butter and pumpkin and add to the dry ingredients.
Toss butterscotch chips in a little flour to keep from sinking to the bottom. Fold in the butterscotch chips and then scoop into muffin liners to about ¾ full.
Bake for 20-24 minutes. Test with toothpick to make sure it’s done.