Pumpkin Butterscotch Muffins

Adapted from Allrecipes

Although we have passed the pumpkin season that is Halloween and Thanksgiving, I still have a XL can of pumpkin in my cupboard.  So, over the next couple of weeks I'm sure I'll be cooking and posting several pumpkin recipes.  This is your pretty average pumpkin muffin/bread recipe with a twist--butterscotch!  I LOVE butterscotch, so I was excited to try this recipe.  Really, you could just use your favorite pumpkin muffin/bread recipe that you always use and sub out the chocolate chips or walnuts for the butterscotch.  But in case you need a recipe, give this one a try!

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup melted butter
• 1 cup canned pumpkin
• 1 (6 ounce) package butterscotch chips

Directions:

1.       Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan with cooking spray or line with baking cups/tins.

2.       Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, 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 3/4 full.

3.       Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 22 minutes.

Notes:  I thing I would add a little extra cinnamon next time to this recipe.  Otherwise keep as is!