Saturday, February 21, 2015

Pumpkin Muffins With Butterscotch Chips and Raisins

I developed this recipe when I was trying to decide whether to add butterscotch chips or raisins to a batch of pumpkin pie muffins. These muffins are not too sweet for breakfast and super moist!

Pumpkin Muffins With Butterscotch Chips and Raisins
2 cups flour
1 cup dark brown sugar
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 eggs
1/2 cup canola oil
1/2 cup plain nonfat Greek yogurt
1 1/2 cups pumpkin puree
1/4 cup unsulphured molasses
1 teaspoon vanilla
1/2 cup butterscotch chips
1/2 cup raisins

Grease 24 standard muffin cups. Preheat your oven to 350 F.

Whisk together the flour, brown sugar, spices, baking soda, baking powder and salt in a large bowl. In a separate bowl whisk together the eggs, oil, yogurt, pumpkin, molasses and vanilla. Fold the wet ingredients into the dry ingredients just until moistened. Gently stir in the chips and raisins.

Divide the batter between the muffin cups. Bake for 20 minutes.

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