My sister gave me this recipe a couple of falls ago, and it has become a traditional favorite at our house! This recipe makes a TON, so I usually do half of it with butterscotch chips and the other half with chocolate chips. They are a great visiting teaching or neighbor gift, or even just to freeze for later, and believe me, you'll have plenty to go around!
3 c pumpkin (be sure not to get the pie filling!)
1 1/2 c vegetable oil
4 c sugar
4 3/4 c flour
1 1/2 t baking powder
1 1/2 t baking soda
1 1/2 t salt
1 1/2 t cinnamon
1 1/2 t nutmeg
1 1/2 t cloves
1 pkg. butterscotch chips (or chocolate chips - or both!)
Pre-heat your oven to 350.
Mix the pumpkin, oil, sugar and eggs.
In a separate bowl, combine all of the dry ingredients (except the chips) and mix.
Stir in with the pumpkin mix.
Stir in chips. (Be sure to set aside half of your batter if you are choosing to do half butterscotch chips and half chocolate chips.)
Line your muffin tin (if you are a liner sort of baker - I despise cleaning out muffin tins, so I always have to line mine!) Fill 2/3 full with batter.
Bake 18-20 minutes. (My oven is more on the 25 minute side, and they were still very moist and soft!)
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