Flash Back - Pumpkin Butterscotch Muffins

Last Updated on September 13, 2013 by Janell

Since it is starting to get a little cool outside, I thought I would bring back my Pumpkin Butterscotch muffins. These muffins are amazing! The combination of the pumpkin and butterscotch is a flavor you have probably never tried - but I promise you will love!

Pumpkin Butterscotch Muffins

• 1 ¾ cups all-purpose flour
• ½ cup brown sugar
• ½ cup white sugar
• 1 (heaping) teaspoon ground cinnamon
• ½ (heaping) teaspoon ground nutmeg
• ½ (heaping) teaspoon ground ginger
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 2 eggs
• ½ cup melted butter
• 1 cup canned pumpkin ( I have also used fresh pumpkin puree)
• 1 (6 ounce) package butterscotch chips (about ¾ cup)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin or regular pan with cooking spray.
2. Sift together the flour, brown sugar, white sugar, cinnamon, nutmeg, ginger, 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 ¾ full.
3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean.Bake mini muffins for 10 to 12 minutes and large muffins for 15-18 minutes.

I like to really taste the spices in my muffins so I put a heaping amount in the mix. I usually make some large and some mini muffins.

So what do you think? Are you going to try this recipe?