Pumpkin Butterscotch Muffins

It's fall, so time to bring on the pumpkin! Only I'm sure you've noticed, there's hardly a can of pumpkin to be found at the grocery store. That's because of the Pumpkin Shortage of 2009. I read about the poor harvest last year and stocked up during Thanksgiving and Christmas, so I still have a couple of cans. Hopefully this year's crop will be better and canned pumpkin will reach store shelves within the next month or so!

Update on 9/27/10 - Canned pumpkin spotted at WalMart!

If you're fortunate enough to have some canned pumpkin, here's a great recipe to try. You'll need:

1 cup unbleached white flour
1 cup whole wheat flour
1 cup sugar (I use turbinado)
1 teas cinnamon
1 teas baking soda
1/2 teas salt
1/2 teas ground ginger
1/2 teas nutmeg
1/4 teas baking powder
1/2 cup melted butter or vegetable oil
1 cup canned pumpkin
2 eggs
1 cup butterscotch chips

In a bowl, sift together the dry ingredients. In another bowl, whisk together the butter, pumpkin, and eggs.


Mix the flour mixture and pumpkin mixture together. Stir in the butterscotch chips. The batter will be thick.


Divide the batter among 12 paper-lined muffin cups. Bake at 375 degrees for 15-20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Cool on a wire rack.


I've also used the batter to make mini-muffins. Lower the oven temp to 350 and bake for 10-12 minutes.

For more great recipes, visit Blessed with Grace's Tempt My Tummy Tuesday.