Pumpkin Butterscotch Muffins

These don't last long at my house, and I promise they won't last long in yours either! You might want to double the recipe though. :)

1 3/4 c. all-purpose flour

1/2 c. packed light brown sugar

1/2 c. white sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

2 eggs

5 Tbsp butter, melted

3 Tbsp cooking oil

1 c. fresh pureed pumpkin

most of a 6oz bag butterscotch chips

Preheat oven to 350 degrees F. Grease muffin pan or line pan with paper cups.

In a large bowl, combine flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt. (I like to combine the dry ingredients with a large wire whisk because it combines everything nicely without compacting the flour too much.) In a separate bowl, whisk together the eggs, butter, oil, and pumpkin. Add the pumpkin mixture to the dry ingredients and stir til combined. Stir in the butterscotch chips. (Or I also like to substitute the butterscotch chips with mini chocolate chips.)

Bake at 350 degrees until a toothpick inserted in the middle of a muffin comes out clean, about 20-25 minutes depending on the size muffin pan being used.

The pumpkin I used in this recipe was fresh that I got from the local Farmer’s Market. Fresh is better! :)