Pumpkin Butterscotch Muffins

In my house, we love pumpkin chocolate chip cookies and make many batches each fall. They are like little pumpkin flavor clouds with bursts of chocolate in them. So delicious.

So when I saw these pumpkin butterscotch muffins at Confabulation in the Kitchen, I just had to try them. So yummy looking!

They did not disappoint. The flavor was great, they are delicious. A wonderful fall treat, and a fun provider of variety in our pumpkin consumption. :)

I used nutmeg instead of mace b/c that's what I had on hand and I used whole wheat pastry flour for about half of the flour amount, like I do in most recipes. As much fun as the pecans sound, DH is allergic, and loves pumpkin, so no pecans here. Oh, and I added 1/2 tsp cloves, but I don't think most people would like the cloves, which is why they are probably not in the ingredient list though they are in the directions.

So here's the recipe:

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
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)

TO PREPARE:

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 overmix.

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.

YIELDS: 18 muffins