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1 1/2 c. flour 3/4 c. sugar 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. kosher salt 1 tsp. cinnamon 1/4 tsp. ground nutmeg 1 1/2 c. butterscotch chips, divided 1 c. canned pumpkin 2 eggs 6 Tbsp. butter, melted and cooled 1/4 c. sour cream 1 Tbsp. vanilla extract Preheat oven to 350 degrees. Mix flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Add in 1 1/4 cups butterscotch chips; toss until well coated with flour mixture (it will keep them from sinking to bottom of batter). Add pumpkin, eggs, butter, sour cream and vanilla; mix until well combined. Line a muffin tin with liners. Use an ice cream scoop to fill each with batter. Top each muffin with remaining butterscotch chips. Bake until toothpick comes out clean, about 20 minutes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |