Pumpkin Pie Spice Butterscotch Muffins

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I think my favorite season is Fall. It is sort of like the gateway to all the fun family time and cooler weather that we enjoy as the year ends. I can start watching the leaves change colors and wearing jeans and hoodies – and maybe even my favorite boots.

I grew up in Florida where there is no such season as Fall. We tried hard to make it feel like Fall with all things “pumpkin” but the weather stays warm and the leaves do not change.

I think Fall is a calm season where we are back into a routine before we start thinking and worrying about the holidays. It’s a time to just relax and enjoy the change (and flavors) of the season.

Now that I live in Kentucky, I like Fall because I can enjoy all things pumpkin and wear layers and boots. Plus, it’s just gorgeous watching the landscape change colors. We have woods right outside my kitchen window and I don’t mind doing the dishes because I can just stare at all the beautiful colors.

One of my favorite recipes to make this time of year is Pumpkin Pie Spice Butterscotch Muffins. I make it with International Delight® Pumpkin Pie Spice Coffee Creamer (or any coffee creamer) so that they are extra moist and flavorful. The butterscotch chips are a great addition to balance the flavors.

I have several flavors of coffee creamer in my house, and I love that I can use them in more than just my coffee. It makes my coffee taste great and adds a unique flavor and moistness to my recipes.

Pumpkin Pie Spice Butterscotch Muffins

(Printable Recipe)

2 cups all-purpose flour
½ cup brown sugar
½ cup white sugar
1 teaspoon baking soda
⅓ teaspoon baking powder
½ teaspoon salt
2 eggs
¼ cup Pumpkin Pie Spice Coffee Creamer
6 Tablespoons melted butter
1 cup canned pumpkin pie mix (already has spices in it)
1 cup butterscotch chips

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Add muffin liners to a muffin tin. (This recipe makes about 18 muffins.)
Sift together the flour, brown sugar, white sugar, baking soda, baking powder, and salt into a large bowl.
Whisk together the eggs, butter, Pumpkin Pie Spice Coffee Creamer, and pumpkin in a separate bowl.
Mix the flour mixture with the wet mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
Bake in preheated oven for about 15-17 minutes until a toothpick inserted into the center of a muffin comes out clean.
Enjoy with a cup of coffee that includes your favorite International Delight® Coffee Creamer.

I can start my day with a cup of coffee with Salted Caramel Creamer and a Pumpkin Pie Spice Butterscotch Muffin. My kids head off to school pretty early, and it’s a nice time to have coffee with my husband and talk–without any distractions.