I should always just assume that movies based on books I’ve read are NEVER going to have my favorite scenes in them. Last night we went and saw the Maze Runner after we listened to the audiobook to and from Vegas. I loved the book and could not stop thinking about it after I read it. There were certain parts of it that I thought really made the book. And those parts? They weren’t in the movie AT ALL. It wasn’t a bad movie, but I think I would have liked it a lot more if I hadn’t read the book first. Ahhh well, it’s always a gamble when you read the book first, right? What movies have you seen that were disappointing after you read the book?
So ya know what today is? The first day of Fall! That’s right. It’s officially Fall, y’all! And what’s more Fall than pumpkin? I know my last post was also a pumpkin recipe. But how can you go wrong with it? You just can’t. And check these out: Pumpkin Butterscotch Mini Muffins. First, how freaking cute are these babies?? They are SO EASY to whip up and just bite-sized, so you can eat like a whole batch and it’s like eating one regular muffin. Okay, that might be a slight exaggeration. But still. You can eat at least five and not feel the least bit guilty.
So get this. They’re cutie patootie mini muffins that combine smooth pumpkin puree and yummy butterscotch chips. How incredible is that? Muffins are usually a breakfast food, I get that. But these are more like dessert if you think about it. The little sneaks are basically cupcakes masquerading as muffins. But you can have a few for breakfast AND maybe a couple for dessert. Ain’t nothing wrong with that, right? 😉
- ¾ cup plus 2 Tbsp all-purpose flour
- ¼ cup brown sugar
- ¼ cup white sugar
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp baking soda
- ⅛ tsp baking powder
- ¼ teaspoon salt
- 1 egg
- ¼ cup melted butter
- ½ cup canned pumpkin
- 6 oz. (half a bag) butterscotch chips
- Preheat oven to 350 degrees F. Grease mini-muffin pan with cooking spray or insert mini muffin cups.
- Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl.
- Whisk together the egg, butter, and pumpkin in a separate bowl. (Note: I melted the butter in the microwave, so it was still hot. So I added the pumpkin to it to help it cool down quick before adding the egg.)
- Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about ¾ full. (I used a Tbsp measuring spoon)
- Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.
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I absolutely love pumpkin and butterscotch together and bite-size treats are the best!!!
Jenn@eatcakefordinner recently posted…Garlic Parmesan Breadtwists
I agree! So yummy! And I’m so excited to try your Garlic Parmesan Breadtwists! I’m always looking for something better than the frozen garlic Texas toast I usually get and those look amazing! I like your idea of thawing the dough in the fridge overnight.