Pumpkin Butterscotch Snacking Cupcakes

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1 3/4 cups libby solid pack pumpkin (16-oz. can)
• 4 eggs
• 1 1/2 cups packed brown sugar
• 1/2 cup vegetable oil
• 2 cups chopped walnuts, divided
• 2 cups nestle toll house butterscotch chips, divided (16oz)

1. Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg in medium bowl.
2. Set aside.
3. In large bowl beat pumpkin, eggs, brown sugar and oil at medium speed for 3 minutes.
4. Add dry ingredients.
5. Stir in 1 cup walnuts and 1 cup morsels.
6. Spoon about 1/2 cup batter into 24 greased or paper-lined muffin cups.
7. Combine remaining walnuts and morsels in small bowl.
8. Top each muffin with about 1 tablespoon of nut and morsel mix.
9. Bake in preheated 350 degree oven for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
10. Remove to wire rick and cool completely.
11. Enjoy!

allpurpose, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, libby solid pack pumpkin, eggs, brown sugar, vegetable oil, walnuts, butterscotch chips

Taken from www.food.com/recipe/pumpkin-butterscotch-snacking-cupcakes-60805 (may not work)