That is, if butterscotch is your flavor.
I’m not partial to it (I’m all about the chocolate). However, the king of my castle greatly appreciates butterscotch, and I am partial to him. Thus, I served these for supper tonight.
Butterscotch Pumpkin Muffins
1-3/4 cups flour, sifted
1/2 cup firmly packed light brown sugar
1/2 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground mace (optional)
1 teaspoon cinnamon
1/8 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon 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)
In a large bowl, mix flour, sugars, ginger, mace, 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 over mix.
Preheat oven to 350 degrees. Spoon batter evenly into greased muffin tins.
Bake for 20 to 25 minutes or until a toothpick inserted into the centers
comes out clean. Place on a rack to cool.
MAKES 18 MUFFINS
I was told this recipe was keeper. I didn’t eat one, because I’m all about eating perfectly healthy. All the time. I never, ever, hide in my pantry, savoring the Ghiradelli choco . . . . .(ahem) Anyway, the kids sure did scarf them. Sid says they are rich. I did not use quite the full amount of butterscotch chips called for in the recipe, so they would have been richer if I had followed the recipe exactly.
I figure these are worth adding to my Autumn Recipe Collection.