Return to Muffins and Scones

 

Butterscotch Pumpkin Muffins

3 star rating
 

Add a Photo

Submitted by: texaslinda3089089

 

These spicy pumpkin breakfast muffins have butterscotch pieces and toasted pecans folded into the batter.
 

Ingredients

  • 1 3/4 cups flour
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup sugar
  • 1/2 tsp. ground ginger
  • 1/2 tsp. cloves
  • 1/2 tsp. ground mace
  • 1 tsp. cinnamon
  • 1/8 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1/2 cup (1 stick) butter, melted
  • 1 cup butterscotch chips
  • 1/2 cup chopped pecans, toasted (optional)

Save Recipe

Interact

 
Method

In a large bowl, mix flour, sugars, ginger, mace, cinnamon, cloves, baking soda, baking powder and salt. Create a well in the center of the mixture. In another bowl, whisk together eggs, pumpkin and butter. Stir in butterscotch chips and pecans; pour into the well of dry ingredients. Fold together just until dry ingredients are moistened. Do not over mix. Preheat oven to 350 degrees. Spoon batter evenly into greased muffin cups. Bake for 20 to 25 minutes or until a toothpick inserted into the centers comes out clean. Place on a rack to cool.

 

Notes:

 

Number of Servings: 18

 

Submitted by: texaslinda3089089 ()

 

Advertisement