I am not a huge fan of pumpkin. It is not my first choice, but these muffins filled with the addition of butterscotch chips and brown sugar make for a definite, “I’ll have one. And then another!”
If you are a PSL lover, these are for you! Share with the rest of us if you make them!
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1 1/2 cup butterscotch chips, divided
- 2 eggs
- 1 cup pumpkin purée
- 6 tablespoons butter, melted and cooled
- 1/4 cup sour cream
- 1 tablespoon vanilla
Preheat oven to 350 degrees. Line a muffin tin with liners. In a large bowl whisk the flour, sugar, baking powder, cinnamon, baking soda, salt and nutmeg. Add 1 1/4 cup butterscotch chips to flour mixture and toss to coat.
Add eggs, pumpkin purée, butter, sour cream, and vanilla. Stir to combine. Spoon into muffin tins. Top with remaining butterscotch chips. Bake 15-20 minutes.
(Ashley Madden Rowton is a wife, mom and published cookbook author who lives in Minden, La.)