Okay, I shared this recipe last fall. But it's worth sharing again. It's a great fall recipe and I can't wait to make some in the next week or two.
This recipe makes a TON, so I like to split my batter in half and do half with chocolate chips and half with butterscotch chips. They are great neighbor or visiting teaching treats, and you can also freeze them for later!
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!)