Thursday, October 15, 2009

Pumpkin Butterscotch Treats

I read somewhere about Pumpkin Butterscotch Muffins and the thought intrigued me. The pumpkin and the butterscotch are complimentary flavors, plus I enjoy both, so why not combine them into on delicious treat. I found a handful of recipes on line, but none of them were quite what I wanted, so I did a little custom blending and also sized the batch to use a 15oz can of bothers me when it only uses 2/3 of the can. Unfortunately, the first time I made it, I tried to make it all in one 9" square cake pan. I learned that I needed to either make it in two pans or at least a larger pan - the center was too thick and didn't cook through the right way - or I need to make it as muffins. I was able to rescue my uncooked cake from the middle by placing it in muffin cups (after it cooled) and re-baking for 15 minutes. I was glad not to waste any of this delicious treat.

Pumpkin Butterscotch Treats

2 1/2 c flour
3/4 c sugar
3/4 c brown sugar
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
3 eggs
3/4 c butter, melted
1 can (15oz) pumpkin
1 bag (11oz) Butterscotch Morsels

In a bowl, whisk together the pumpkin, egg, butter, sugars and spices. Gradually add the flour, stirring to incorporate. Add the butterscotch morsels and stir. Pour into two greased 9" cake pans, one 13"x9" cake pan or 24 greased muffins. Bake at 350 for 18 - 20 mins, until a tooth pick inserted in the middle comes out clean.

Tasting this treat makes me want to try pumpkin pudding using a butterscotch base. If you are looking for other pumpkin recipes...check out a few of my favorites: Pumpkin Sheet Cake and Pumpkin Streusel Muffins.

For more baked goods, check out the Ultimate Recipe Swap: Baked Goods over at Life As Mom.

Also submitted to the Grocery Cart Challenge Recipe Swap.