Made with pumpkin puree, cinnamon and butterscotch chips, these pumpkin muffins will become a seasonal favorite for sure! They can be eaten in the morning for breakfast or in the evening as a desert. Bake a batch and watch how fast they'll disappear.
Have I ever mentioned how much I loathe pumpkin? I think it's up at the top with bananas at this point. To me they are even worse then zucchini. I literally gagged while taking a quick taste of my pumpkin pie yesterday (recipe coming very soon!) so I think it's safe to say, me and pumpkin are never going to get on well. Why then, you may be wondering am I sharing a recipe with it as the main ingredient? And the answer is pretty simple. Unlike me, my husband absolutely adores pumpkin anything which we found out while eating a shabbos meal at my parents family friend/neighbors house. (Thank you so much Mrs.Vichna Belskey!) He went beserk over her pumpkin pie and he didn't stop talking about it for weeks. In fact every time we went to the grocery he'd remind me to bake him something with pumpkins in it. And that my friends, is how these muffins came about.
I will admit that the smell of pumpkins doesn't repulse me like the taste does and the scents wafting through my oven door while these baked was unbelievable! I can't vouch for their taste but I did get some great feedback from my family when I brought a batch over during Sukkos. I also just want to mention that these can be made healthier if you'd like. You can substitute the white flour with whole wheat, cut down on some of the sugar since pumpkins do have some natural sweetness, egg whites will be fine too and use raisins or nuts instead of the butterscotch chips.
When I first started blogging I focused on sharing recipes for food that I knew well and that I myself loved. But recipes with pasta, mushrooms and cheese can get boring after a while for me and you both. My goal this year has been to expand beyond my comfort zone and cook with foods that I may not necessarily love myself. I think I've done pretty well with the challenge so far and I hope to continue doing so.
Pumpkin Butterscotch Chip Muffins
Yields about 16 Muffins
1 1/4 Cups White Flour
1 Cup White Sugar
1/2 Tsp. Baking Powder
1 Tsp. Cinnamon
1/4 Cup Vegetable Oil
1 1/2 Cups Canned Pumpkin Puree (Libby's)
3/4 Cup Butterscotch Chips (Liebers)
Muffin Tins (I used the disposable aluminum kind)
1. Preheat the oven to 400. Line muffin tins with paper liners and spray them with some non stick cooking spray.
2. In a medium bowl, combine the flour, sugar, baking powder and cinnamon. Mix it all together with a large spoon.
3. In a separate medium bowl, combine the oil, eggs and pumpkin puree. Whisk well until it is all smooth and combined. Then add the powder ingredients from the other bowl. Mix well again to bring it all together. I used my the whisk but a mixer can definitely be useful. The batter should be towards the thicker side at this point.
3. Fold in the butterscotch chips 1/4 cup at a time and mix again very gently to distribute them throughout.
4. Spoon 2-3 tablespoons of the batter into each slot in the muffin tin or until they are filled to the top of the paper liner. Then top each one with a couple of the butterscotch chips.
5. Carefully place the muffin tins in the oven to bake for 25-30 minutes.
6. Allow them to cool for some time before serving them.
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