The Pioneer Woman Tasty Kitchen
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Butterscotch Pumpkin Muffins

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Butterscotch and pumpkin come together at last!

Ingredients

  • 1-¾ cup Flour
  • ½ cups Brown Sugar
  • ⅔ Tablespoons Vietnamese Cinnamon
  • ¼ teaspoons Ground Cloves
  • ¼ teaspoons Baking Powder
  • ½ cups Sugar
  • ½ teaspoons Ground Ginger
  • ½ teaspoons Mace
  • 1 teaspoon Baking Soda
  • 2  Large Eggs
  • 1 cup Canned Pumpkin
  • 1 stick Butter, Melted
  • 1 cup Butterscotch Chips

Preparation

Preheat oven to 350ºF.

Mix all dry ingredients. Make a well in the middle of dry ingredients. In a small bowl, mix eggs, pumpkin and butter. Stir in chips. Pour this mixture into the well of dry ingredients. Fold until moistened. Do not overmix.

Pour into greased muffin tins and bake for 20-25 minutes; mine took about 21 minutes.

Adapted from PeoplesBank’s Centennial Commemorative Recipes and Remembrances.

2 Comments

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Profile photo of MJ @ The Newtonienne

MJ @ The Newtonienne on 10.16.2012

It is a spice very similar to nutmeg. I imagine nutmeg could be used instead!

Profile photo of cylina

cylina on 10.8.2012

what is Mace?

One Review

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tampabuckeye on 5.12.2013

These muffins were delicious and very easy to make! Will definitely make them again.

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