Pumpkin White Chocolate Butterscotch Muffins

• 3/4 cups Sugar
• 1/4 cups Applesauce
• 2 whole Eggs
• 1 cup Canned Pumpkin
• 1/4 cups Water
• 1-1/2 cup Flour
• 3/4 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Cloves, Ground
• 1/2 teaspoons Cinnamon
• 1/2 teaspoons Salt
• 1/2 teaspoons Nutmeg
• 1/2 cups White Chocolate Chips
• 1/2 cups Butterscotch Morsels
• 1/2 cups Chopped Pecans

1. Heat the oven to 400 F. Lightly spray a 12-count standard size muffin pan with non-stick spray.
2. In a large bowl, mix sugar, applesauce and eggs until thoroughly combined. Add pumpkin and water and mix to combine.
3. In another bowl, combine dry ingredients (flour through nutmeg on the above list). Carefully add dry ingredients into the wet mixture, stirring just until combined. Add in white chocolate chips, butterscotch morsels and pecans and gently fold together.
4. Fill muffin cups 2/3 of the way full with the batter. Bake for about 20 minutes.
5. Adapted From Allrecipes.com.

sugar, ubc, eggs, pumpkin, ubc, flour, baking powder, baking soda, ubc, cinnamon, salt, nutmeg, white chocolate chips, butterscotch, pecans

Taken from tastykitchen.com/recipes/breads/pumpkin-white-chocolate-butterscotch-muffins/ (may not work)