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Bread-Muffin: Butterscotch Pumpkin Muffins

Source of Recipe

Above & Beyond Parsley... Food for the Senses


List of Ingredients

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 butter (1 stick) melted
1 cup butterscotch chips
1/2 cup chopped pecans toasted (optional)


Recipe

Preheat oven to 350ºF. 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. 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. Makes 18 Muffins