Lunch: Mini Pumpkin Butterscotch Muffins

Recipe by Megan These moist and deliciously-sweet pumpkin muffins are great for sharing, but you won't want to share! Don't let the pumpkin-butterscotch combination fool you, these taste great!

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Mini Pumpkin Butterscotch Muffins

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 3/4 cups all-purpose flour
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup melted butter
1 cup canned pumpkin
1 (6 ounce) package butterscotch chips

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.
Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
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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