It’s official! Our pumpkin obsession has set in full force! Pumpkin Butterscotch Muffins seemed the obvious choice to ease into this addiction. Who are we kidding? We are going to “fall” in face first!
Pumpkin Butterscotch Muffins
• 1¾ cups all-purpose flour, sifted
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1 cup canned pumpkin
• 1/2 cup (1 stick) butter, melted
• 2 eggs
• 1 cup (6 ounces) butterscotch chips
Preheat the oven to 350 degrees.
Combine the flour, brown sugar, granulated sugar, baking powder, cinnamon, ginger, mace, baking soda, salt and cloves in a large bowl and mix well. Make a well in the center of the flour mixture.
Whisk the pumpkin, butter and eggs in a bowl until combined. Stir in the butterscotch chips and pecans. Add the pumpkin mixture to the well and fold just until the batter is moistened; do not overmix. Spoon the batter into greased muffin cups.
Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Cool in the pan for 2 minutes. Remove to a wire rack and frost with cream cheese frosting.
*recipe from Texas Tables