Pumpkin Butterscotch Snacking Cupcakes
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
24 Muffins
ingredients
- 709.77 ml all-purpose flour
- 14.79 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 9.85 ml ground cinnamon
- 3.69 ml ground nutmeg
- 414.03 ml libby solid pack pumpkin (16-oz. can)
- 4 eggs
- 354.88 ml packed brown sugar
- 118.29 ml vegetable oil
- 473.18 ml chopped walnuts, divided
- 473.18 ml nestle toll house butterscotch chips, divided (16oz)
directions
- Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg in medium bowl.
- Set aside.
- In large bowl beat pumpkin, eggs, brown sugar and oil at medium speed for 3 minutes.
- Add dry ingredients.
- Stir in 1 cup walnuts and 1 cup morsels.
- Spoon about 1/2 cup batter into 24 greased or paper-lined muffin cups.
- Combine remaining walnuts and morsels in small bowl.
- Top each muffin with about 1 tablespoon of nut and morsel mix.
- Bake in preheated 350 degree oven for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
- Remove to wire rick and cool completely.
- Enjoy!
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Reviews
RECIPE SUBMITTED BY
Carol Main
United States