Pumpkin Butterscotch Muffins

So one of my new hobbies is BAKING! I never knew how much I enjoyed it until I became a mom and wife. I'm not sure which I love more: the entire process OR the fact that I get to eat yummy baked goods at the end. Recently, Reese and I have been busy making blueberry banana bread, oatmeal cookies, apple crisp, brownies, and the newest addition: Pumpkin Butterscotch Muffins. YUM! It was the perfect afternoon to whip up these delicious muffins- chilly, windy and depressingly wintery. I didn't have a "mini" muffin pan so I made them normal sized and increased the time. Try them! They are awesome. :)

Mini Pumpkin Butterscotch Muffins

"Canned pumpkin and butterscotch chips provide an interesting taste combination in this recipe for mini muffins."

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 mini-muffin pan with cooking spray.
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, 10 to 12 minutes.

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Printed from Allrecipes.com 11/8/2008

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