# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves
→ Wet Ingredients
08 - 1 cup canned pumpkin puree
09 - 2 large eggs
10 - 1/2 cup vegetable oil
11 - 1/2 cup granulated sugar
12 - 1/2 cup light brown sugar
13 - 1 teaspoon pure vanilla extract
→ Mix-ins
14 - 3/4 cup butterscotch chips
15 - 3/4 cup semi-sweet chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - Whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a medium mixing bowl.
03 - In a large mixing bowl, whisk pumpkin puree, eggs, vegetable oil, granulated sugar, light brown sugar, and vanilla extract until smooth.
04 - Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to preserve tenderness.
05 - Fold in the butterscotch chips and semi-sweet chocolate chips using a spatula until evenly distributed.
06 - Divide batter evenly among the muffin cups, filling each approximately three-quarters full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
