Butterscotch Pumpkin Muffins

I only had a huge can of pumpkin puree so I have a couple more pumpkin recipes to share.  I found these muffins awhile ago when I fell in love with butterscotch chips.  I have been getting bolder with cutting out the fat and sugar.  I cut half the sugar and all of the fat.  The muffins turned out amazing the sweetness of the butterscotch made up for the lack of sugar.  The butterscotch melted and made a neat candy coating on the top of the muffins.

INGREDIENTS:

1/4 teaspoon baking powder 1/2 teaspoon salt 2 eggs 1/2 cup applesauce 1 cup canned pumpkin 1 (6 ounce) package butterscotch chips 1 3/4 cups all-purpose flour 1/2 cup brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 teaspoon baking soda

DIRECTIONS:

Preheat to 350 F and grease 12 muffin tins.  Mix wet ingredients and then dry.   Put into tins fill 2/3 full.

Butterscotch Nut Muffins

For the third installment for Chip Week, I made Butterscotch Nut Muffins.  I found the original here and I didn't change anything again except for cutting down the butter.  Mike was working from home today and he couldn't get over how good the muffins smelled.  He also loved when I brought him some tea and a muffin.  I think he will work from home more often.  I was worried that these muffins would be really sweet but they are just right.  They are light and crispy on the outside.

Ingredients

2 c flour

3/4 c sugar

4 tsp baking powder

1/2 tsp salt

1 egg

1/8 c melted butter

1/8 applesauce

1 tsp vanilla

1 c milk

1 c butterscotch chips

1 c chopped pecans

Mix dry ingredients together.  Mix wet ingredients together and add to dry mixing quickly with a fork. Do not overmix.   Mix in nuts and chips.   Bake at 400 for 20 minutes.