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Pecan Pumpkin Butterscotch Muffins

Special thanks to: DC, Bartlett, TN Servings: 20 Directions: 2 1/2 cups all-purpose flour 1 Tbsp baking powder 1 tsp. baking soda 1/2 tsp. salt 2 tsp. ground cinnamon 3/4 tsp. ground nutmeg 1 3/4 cups (16 oz can) solid pack pumpkin 4 eggs 1 1/2 cups packed brown sugar 1/2 cup vegetable oil 2 cups chopped Surratt Farms pecans, divided 2 cups (12 oz pkg) butterscotch chips, divided Preheat oven to 350*F Grease or line with paper cups, a muffin tin. Combine first 6 ingredients (flour thru nutmeg) in a medium bowl. Beat pumpkin, eggs, brown sugar and oil in a large mixer bowl at medium speed for 2 or 3 minutes. Stir flour mixture into pumpkin mixture and beat until it is well mixed together. Stir 1 cup pecans and 1 cup butterscotch chips into batter. Topping: Combine remaining pecans and butterscotch chips in a small bowl. Spoon about 1/4 cup of batter into 24 muffin cups. Top with about 1 Tbsp of topping. Bake for 20-23 minutes or until toothpick inserted in the center comes out clean. Remove to wire rack to cool completely. Special Notes: These are very rich. You may want to make them in the little muffin pans. They are especially delicious this time of year! People rave over them!

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