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Butterscotch Pumpkin Muffins Recipe

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This recipe for Butterscotch Pumpkin Muffins is from Monroe Elementary School Cookbook 2010-2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 cups flour,
1/2 cup packed light brown sugar,
1/2 cup sugar,
1 tsp baking soda,
1 tsp cinnamon,
1/4 tsp baking powder,
1/4 tsp salt,
1/8 tsp ground cloves,
2 eggs,
1 cup canned pumpkin,
1/2 cup (1 stick) butter,
3/4 to 1 cup butterscotch chips,
1/2 cup chopped pecans (optional)
Directions:
Directions:
Mix the first 10 ingredients in a bowl. Beat the egg with the pumpkin and butter in a bowl. Stir in the butterscotch chips and pecans. Stir into the dry ingredients just until mixed. Spoon the batter evenly into 18 greased muffin cups. Bake at 350 degrees for 20 to 25 minutes or until the muffins test done. Cool on wire rack.

Note: Toasting the pecans makes a big difference in the taste. The extra few minutes is worth the extra effort.

 

 

 

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