Pumpkin Butterscotch Muffins Recipe

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Pumpkin Butterscotch Muffins

Lynnda Cloutier


A perfect autumn treat with a good cup of coffee.Source: Unknown

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1 3/4 cup flour, sifted
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. mace
1/4 tsp. baking soda
1/4 tsp. salt
1/8 tsp. ground cloves
1 cup pumpkin
1/2 cup (1 stick) butter, melted
2 eggs
1 cup (6 oz) butterscotch chips
1/4 cup pecans, toasted, optional

Directions Step-By-Step

Preheat oven to 350. Mix flour, brown sugar, granulated sugar, baking powder, cinnamon, ginger, mace baking soda, salt and clove sin large bowl. Mix well. Make a well in center of flour mixture. Whisk the pumpkin, butter and eggs in a bowl until combined. Stir in butterscotch chips and pecans. Add pumpkin mixture to well and fold just until batter is moistened; do not overmix. Spoon batter into greased muffin cups. Bake for 20 to 25 minutes or until a wooden pick inserted in centers comes out clean. Cool in pan for 2 minutes. Remove to a wire rack. Makes 2 dozen muffins.
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About this Recipe

Course/Dish: Muffins