Butterscotch Pumpkin Muffins
1-3/4 cups flour, sifted
1/2 cup firmly packed light brown sugar
1/2 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1 teaspoon cinnamon
1/8 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup canned pumpkin
1/2 cup (1 stick) butter, melted
1 cup butterscotch chips
1/2 cup chopped pecans, toasted (optional)
In a large bowl, mix flour, sugars, ginger, mace, cinnamon, cloves, baking soda, baking powder and salt.
Create a well in the middle of the mixture.
In another bowl, whisk together eggs, pumpkin and butter.
Stir in butterscotch chips and pecans and pour into the well of dry ingredients.
Fold together just until dry ingredients are moistened.
Do not overmix.
Preheat oven to 350 degrees.
Spoon batter evenly into greased muffin tins.
Bake for 20 to 25 minutes or until a toothpick inserted into the centers comes out clean.
Place on a rack to cool.