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
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.
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