Pumpkin Butterscotch Muffins

By annekeeney

Ingredients

• 1 3/4 c. flour, sifted
• 1/2 c. firmly packed light brown sugar
• 1/2 c. sugar
• 1/2 t. ground ginger
• 1/2 t. ground mace
• 1 t. ground cinnamon
• 1/8 t. ground cloves
• t t. baking soda
• 1/4 t. salt
• 2 lg. eggs
• 1 c. canned pumpkin
• 1/2 c. (1 stick) butter, melted
• 1 c. butterscotch chips
• 1/2 c. chopped pecans, toasted (optional)

Preparation

Step 1

In a lg. 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. Spoon batter evenly into greased muffin tins. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Place on a rack to cool.