Monday, October 15, 2007

Butterscotch Pumpkin Muffins

Mini Butterscotch Pumpkin Muffins

All it takes is a little nip in the air and my mind goes to all things fall: fairs and festivals, Halloween and Thanksgiving, apples and pears and pumpkins! It's hard for my mind to not go to these things considering there are pumpkins piled in front of every grocery store, and there are pumpkin patches plopped all around town. Did you know that pumpkin is my favorite word? Just say it - isn't it fun? Doesn't it feel good rolling around in your mouth? It's a sweet word, and it can be a pretty sweet vegetable, too! Pumpkins, as I'm sure you already know, were a main staple of American Indian diets. They used dry pumpkin to weave into mats, and it's widely thought that the Indians taught settlers how to grow and eat pumpkins. The origin of pumpkin pie doesn't seem to be known for sure, so it may have been a settler recipe. And did you know that settlers also used pumpkins to brew their beer?

Mini Butterscotch Pumpkin Muffins

Pumpkins are a good source of beta-carotene, vitamin C and potassium, and pumpkin seeds and pumpkin-seed oil are a good source of zinc. Pumpkins come in all shapes and sizes, and can be made into so many yummy foods: pies, soups and muffins - just to name a few! These muffins - which I made miniature-sized - were fantastic. I had never seen pumpkin and butterscotch paired before, but as my friends and co-workers can tell you: It defininitely works! They were amazingly moist and not overly sweet. As one person said, "It's so nice to just get a small bite of butterscotch every now and then!" They make the house smell glorious while baking, and I actually saw one person sniffing the empty container I packed them in. Seriously.

You want one right now, with your coffee, don't you? I do. Hmmm. I might just have to go make some more right now....

Mini Butterscotch Pumpkin Muffins

Butterscotch Pumpkin Muffins
Adapted from BakeSpace
Printer-friendly recipe

1 3/4 cups sifted flour
1/2 cup 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 butter, melted
1 cup butterscotch chips
1/2 cup chopped toasted pecans

1. Preheat oven to 350 degrees.
2. In a large bowl mix flour, sugars, spices, baking soda, baking powder and salt. Create a well in the middle of the mixture.
3. In another bowl, whisk eggs, pumpkin and butter. Stir in butterscotch chips and pecans. Pour into the well of dry ingredients. Stir just until just combined.
3. Spoon batter evenly into greased muffin tins. Bake for 20 to 25 minutes or until a tester inserted into the center comes out clean.

* To make mini muffins: Make as above, but when you spoon mixture into tins use miniature ones and don't feel cups to brim. I baked mine for 15 minutes, which was perfect. I have found in general that when making mini muffins or cupcakes you should go with about half the regular time, and check them on the low end to see if more time is needed.


  1. I have been making all kinds of pumpkin things this month (although I'm so far behind, I haven't blogged about them yet!!) These muffins sound wonderful - I'm intrigued by the combination of pumpkin and butterscotch!

  2. oh man... those look awesome and could be easily converted to GF! I agree, I never would have thought to pair butterscotch with pumpkin, but I bet it's wonderful! LOL I can just see your co-worker smelling the empty container... that would be me! LOL I like all the information that you included about the pumpkin! I had no idea that American Indians used them in so many ways! Great post!

    those will be great for breakfast next week!

  3. How fun! I am making pumpkin muffins today too, but these look even better!

  4. Those look amazing.. being from France origianlly, I did not grow up with pumpkin often being on the menu. Now that I live in North America, I am discovering what I had been missing!
    I will have to try this soon!

  5. Wow these sound yummy! I made pumpkin chocolate chip cookies yesterday, but I think I need to get some butterscotch chips and try this recipe today! What a fun pairing! And a muffin. Mmmm. Yeah, I'm hungry now.

  6. I am not a huge fan of pumpkin, and yet I love your muffins! i bet they need to be tried with halloween just around the corner:)

    I read that u love participating in food blog events:) so I'd liek to invite you to send in an entry to AFAM-Peach that I'm hosting on my blog this month!

  7. Oh, butterscotch and pumpkin...that is a perfect pairing indeed!

  8. Pumpkin and butterscotch would have to be a great pairing!!!Afterall butterscotch is brown sugar and vanilla, I have half a can of pumpkin still in my fridge...I better get cracking!!!

  9. Okay - these are going on the must-bakes, but pardon my ignorance (all the foodies will laugh) but what is mace, and are there any suitable substitutes? Also, I noticed on Peabody's blog (beautiful, by the way), that she had a pumpkin bread pudding with butterscotch sauce - so the pairing must be tried and true! Can't wait to try both!

  10. these sound absolutely wonderful!

  11. I am making these tonight! They look so good and yes, I do want one right now.

  12. Okay...I found this blog by curiously following your profile from your comment on the lovely Coconut Lime. This blog is fabulous, and I didn't realize that anything could make spiced pumpkin better, until I saw these. Butterscotch and pumpkin...that sounds like a match made in heaven!


Like Thumper's mama told him: If you can't so something nice, don't say anything at all. Thanks, y'all.