Pumpkin Butterscotch Muffins.. yummy!

Alright, I said I wasn't going to be on the computer, but we had to share this. Jackson and I baked these muffins this morning and they are delicious!

Jackson said "they are delicious"
Steven said "really goooood"
I say "flavor packed morsels..super good"


If you want to give them a try...

Pumpkin Butterscotch Muffins
1 3/4 cups all-purpose flour ( I used 1/2 white and 1/2 wheat)
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup melted butter
1 cup canned pumpkin
1 (6 ounce) package butterscotch chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.
Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.

Only thing I'll say is that I can't wait for my new muffin pan... huge muffins of this variety would rock! Mini muffins require too many in a serving... LOL.