Wednesday, October 6, 2010

Butterscotch Pumpkin Muffins

Butterscotch Pumpkin Muffins

1 3/4 cups, flour, sifted

1/2 cup light brown sugar, firmly packed

1/2 cup sugar

1/2 t. ground ginger

1 t. cinnamon

1/8 t. ground cloves

1 t. baking soda

1/4 t. baking powder

1/4 t. salt

2 large eggs

1 cup canned pumpkin

1/2 cup melted butter

1 cup butterscotch chips

In a large bowl, mix flour, sugars, ginger, cinnamon, cloves, baking soda, baking powder, and salt. Create a well in the middle 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 dry ingredients are moistened. Do not overmix. Spoon batter evenly into greased muffin tins. Bake for 20 to 25 minutes for regular-sized muffins or 12-15 minutes for miniature muffins.

As an alternative for baking, choose festive fall paper baking cups, spraying the inside of the paper cups with Pam so they will peel off easily.

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