Heavens they're tasty!!!

Sorry. That title's a flashback to my childhood. My dad would listen to Prairie Home Companion with Garrison Keller religiously every Saturday evening. That is, unless Alabama football was on. Then he'd catch the Sunday afternoon repeat. Anyway, one of the spoofs on that radio show was a "commerical" for buttermilk biscuits with the slogan, "Heaven's they're tasty!"

Well, that's almost verbatim what came out of my mouth when I tried these muffins. (I must be coming down with something because I've been baking muffins like crazy! I have no CLUE what's gotten in to me. But now Caroline's come to expect them.) Anyway, back to the muffins. These are the the family favorite so far. Pumpkin Butterscotch muffins. Seriously, they're YUMMY! Give'em a try! :)



Pumpkin Butterscotch muffins (yeilds 48 minis, or 18 reg.)

1 3/4 cups all-purpose flour
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup melted butter
1 cup canned pumpkin
1 (6 ounce) package butterscotch chips

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.
Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.

**note: anyone who knows me well KNOWS that I did not come up with this recipe! I mean, just baking them is a stretch for me! But just so you know, I found the recipe on allrecipes.com.