Butterscotch Pumpkin Muffins

18 muffins

 

Pear-Dried-Cherry-Butterscotch-Muffin-Harry-And-David-Eat-The-Love-Irvin-Lin-311 ¾ cups flour

½ cup firmly packed light brown sugar

½ cup sugar

½ teaspoon ground ginger

½ teaspoon ground mace

1 teaspoon cinnamon

1/8 teaspoon ground cloves

1 teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

2 large eggs

1 cup canned pumpkin

½ cup butter, melted

1 cup butterscotch chips

½ cup chopped pecans, toasted, optional

 

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 and pour into the well of dry ingredients. Fold together just until the dry ingredients are moistened. Do not overmix.

 

Preheat the oven to 350 degrees. Spoon batter evenly into greased muffin cups. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

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