This recipe came about nearly a year ago when I was trying to clean out my pantry. I typed “pumpkin” and “butterscotch chips” into the ingredient search at AllRecipes.com and came up with something similar. After a few healthy twists, this is one of our favorite fall muffins!
Pumpkin Butterscotch Muffins
- ½ cup butter, softened
- ½ cup brown sugar
- ¼ cup sugar
- 2 eggs
- 1 cup canned pumpkin (not pumpkin pie filling)
- 2 teaspoons Pampered Chef Cinnamon Plus (or 1 teaspoon cinnamon and 1 teaspoon pumpkin pie spice)
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1¾ cups flour (we like whole wheat pastry flour)
- 1 c. butterscotch chips
In a large bowl, cream butter and sugars. Add eggs; mix until light and fluffy. Stir in pumpkin. Add Cinnamon Plus, baking soda, baking powder, and salt. Mix well. Stir in flour until just combined. Fold in butterscotch chips. Scoop into prepared muffin tins. Bake at 375° for 18-20 minutes.
**Yields 12-15 muffins.