{16} – 5
I missed August. Whoops. Too many things happening all at once…this should teach me to spread out my 101 in 1001 goals and not wait until…oh…the last day of the month to do everything.
PUMPKIN BUTTERSCOTCH MUFFINS
Preheat oven to 350°F.
3/4 cups whole wheat flour
1 cup unbleached white flour (I just used another cup of wheat flour)
1/2 cup brown sugar
1/4 cup sugar
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
In a medium bowl, stir together all above ingredients.
2 eggs
1/2 cup melted butter
1 cup pumpkin puree
In a separate bowl, whisk together all above ingredients. Stir into dry mixture.
1 cup butterscotch chips
Fold chips into mixture. Fill muffin cups to desired level; bake for 17-20 minutes.
THE VERDICT: Well…Sherm ate all the crumbs and one full muffin before they had even cooled. I’m thinking the verdict is good. 
Thank you to Amy over at The Finer Things in Life for showcasing this recipe!
5/100
