PUMPKIN BUTTERSCOTCH MUFFINS
Texas Tables
Junior League of North Harris & South Montgomery Counties TX
Makes 2 dozen muffins.
INGREDIENTS
• 1¾ cups all-purpose flour, sifted
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon mace
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1 cup canned pumpkin
• 1/2 cup (1 stick) butter, melted
• 2 eggs
• 1 cup (6 ounces) butterscotch chips
• 1/4 cup chopped pecans, toasted (optional)
DIRECTIONS
Preheat the oven to 350 degrees.
Combine the flour, brown sugar, granulated sugar, baking powder, cinnamon, ginger, mace, baking soda, salt and cloves in a large bowl and mix well. Make a well in the center of the flour mixture.
Whisk the pumpkin, butter and eggs in a bowl until combined. Stir in the butterscotch chips and pecans. Add the pumpkin mixture to the well and fold just until the batter is moistened; do not overmix. Spoon the batter into greased muffin cups.
Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Cool in the pan for 2 minutes. Remove to a wire rack
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