Pumpkin Butterscotch Snacking Cupcakes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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When you read the ingredient list, these really sound strange, but they are sooo good. the morsels and walnuts baked on top make them especially yummy. I got this recipe off an old can of pumpkin and decided to make them to finally get rid of the pumkin. I've bought a lot more pumpkin since. Ingredients:
3 cups all-purpose flour |
1 tablespoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 teaspoons ground cinnamon |
3/4 teaspoon ground nutmeg |
1 3/4 cups libby solid pack pumpkin (16-oz. can) |
4 eggs |
1 1/2 cups packed brown sugar |
1/2 cup vegetable oil |
2 cups chopped walnuts, divided |
2 cups nestle toll house butterscotch chips, divided (16oz) |
Directions:
1. Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg in medium bowl.
2. Set aside.
3. In large bowl beat pumpkin, eggs, brown sugar and oil at medium speed for 3 minutes.
4. Add dry ingredients.
5. Stir in 1 cup walnuts and 1 cup morsels.
6. Spoon about 1/2 cup batter into 24 greased or paper-lined muffin cups.
7. Combine remaining walnuts and morsels in small bowl.
8. Top each muffin with about 1 tablespoon of nut and morsel mix.
9. Bake in preheated 350 degree oven for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
10. Remove to wire rick and cool completely.
11. Enjoy!
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