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Monday, September 19, 2011

Butterscotch Pumpkin Muffins from

Butterscotch Pumpkin Muffins from

Pumpkin Butterscotch Muffins

Butterscotch Pumpkin Muffins W/Cream Cheese Frosting

1 - 18.25 oz Duncan Hines spice cake mix
2 - cups fresh pumpkin puree or
1 - 15 oz can plain pumpkin
1 - cup butterscotch chips

Preheat oven to 350 degrees. Empty the cake

 mix into a large bowl. If it looks lumpy then sift
 the cake mix. Once sifted, add the pumpkin and 
mix well. Stir in the butterscotch chips and mix to 
combine. Spray a mini muffin pan with non stick baking spray.

Using a cookie scoop drop the batter into each 

muffin cup. Keep in mind the way the batter looks
 in the pan is how your muffins will shape after
baking. I smoothed mine a bit. Bake for 12 - 14 
minutes. Remove from oven and let cool in the 
muffin pan for 5 minutes then remove to a plate. 
When completely cool frost with cream cheese frosting or eat plain.

Note: do not add required ingredients on the back

 of the box for the cake, just use the dry cake mix

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