# 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
# Method steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a medium mixing bowl.
03 - In a large bowl, whisk pumpkin puree, eggs, vegetable oil, granulated sugar, light brown sugar, and vanilla extract until smooth.
04 - Gradually stir the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
05 - Fold butterscotch chips and semi-sweet chocolate chips into the batter.
06 - Spoon batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
07 - Bake for 20 to 22 minutes, until a toothpick inserted into a muffin center comes out clean or with a few moist crumbs.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
