1/2of a 3.4oz box instant butterscotch pudding mix
1large egg
1/2cupplus 1 Tbsp milk (I used 2%)
3/4cuppumpkin puree
1/4cupvegetable or canola oil
1/2cupwhite chocolate chips
Instructions
In a large mixing bowl, combine the flour, sugar, pumpkin pie spice, salt, baking powder & butterscotch pudding.
In another mixing bowl, combine the egg, milk, pumpkin puree & oil.
Add the wet ingredients into the dry ingredients & mix until well combined (will be thick.)
Fold in white chocolate chips. Line muffin tin with baking cups. *Optional: Spray the inside of the cups to help prevent muffins from sticking.
Scoop a heaping 2 Tbsp of batter into each muffin cup. Bake at 400*F for 18-20 minutes or until muffins bounce back when pressed or a toothpick comes out clean in the center. Cool before eating to ensure muffins don't stick to the paper.