Sunday, October 7, 2018

Pumpkin butterscotch muffins

It's officially fall, which means it's time for pumpkin! And what better way to kick things off than with these fabulous whole wheat pumpkin butterscotch muffins?

Happy Fall! Can you believe that the summer is over already? Now that the weather is starting to cool down and school is in full swing, this only means one thing... BRING ON THE PUMPKIN! Whoo hoo!

I know some bloggers out there started sharing pumpkin recipes in August (!!!), but I decided to wait until it was officially fall to start with my pumpkin baking. This whole wheat pumpkin muffin recipe is full of the traditional fall spices and contains some of my favorite baking chips - butterscotch!

The muffins are soft and fluffy, and the ground cinnamon, ginger, nutmeg and allspice give the muffins an intense, fall flavor. If you want, you can throw in some chocolate chips with the butterscotch morsels for a fun and chocolate-y twist.

I doubled this recipe because I knew it would be a hit with my family, but you can certainly keep the recipe as-is below.

Whole wheat pumpkin butterscotch muffins
  • 1 and 3/4 cups white whole wheat flour (can substitute with all-purpose)
  • 1/2 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 eggs
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1/2 cup unsweetened applesauce
  • 1/2 package butterscotch morsels
Preheat your oven to 350 degrees F. Generously grease or line a standard muffin pan and set aside.

In a large bowl, whisk together the flour, sugars, cinnamon, ginger, nutmeg, allspice, salt, baking soda and baking powder. Set aside.

In a medium sized bowl, mix together the eggs, pumpkin puree and applesauce. Mix well. Transfer this to the large bowl with the dry ingredients and gently fold together until a few dry streaks remain. Add in the butterscotch morsels until everything just comes together. Do not over mix.

Using a cookie scoop or two spoons, portion out the batter into each well, filling each about 3/4 full. Top with additional butterscotch morsels if desired.

Bake in your preheated oven for 20-22 minutes or until a toothpick inserted in the center comes out  clean. Allow the muffins to cool before serving.

Muffins should be stored, covered, at room temperature or in the refrigerator and will keep for several days. They can also be frozen and thawed.

Yield: About 12 muffins

Source: Adapted from Spicy Southern Kitchen


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