Butterscotch Pumpkin Muffins

• 1-3/4 cup Flour
• 1/2 cups Brown Sugar
• 2/3 Tablespoons Vietnamese Cinnamon
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Baking Powder
• 1/2 cups Sugar
• 1/2 teaspoons Ground Ginger
• 1/2 teaspoons Mace
• 1 teaspoon Baking Soda
• 2 Large Eggs
• 1 cup Canned Pumpkin
• 1 stick Butter, Melted
• 1 cup Butterscotch Chips

1. Preheat oven to 350u0b0F.
2. Mix all dry ingredients. Make a well in the middle of dry ingredients. In a small bowl, mix eggs, pumpkin and butter. Stir in chips. Pour this mixture into the well of dry ingredients. Fold until moistened. Do not overmix.
3. Pour into greased muffin tins and bake for 20-25 minutes; mine took about 21 minutes.
4. Adapted from PeoplesBank's Centennial Commemorative Recipes and Remembrances.

flour, brown sugar, cinnamon, ubc, ubc, sugar, ground ginger, baking soda, eggs, pumpkin, butter, butterscotch chips

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