I confess. I like to bake almost more than I like to eat what I’ve made. There have been countless times where I will bake something to bake something, having no desire to even eat the dessert I spent hours on. This is normally my attitude with muffins. I like to make sugar-crusted top, delicious muffins…. and then give them to someone else.
This time, however, even I could not resist the appeal of these pumpkin butterscotch muffins. The butterscotch chips in them melt, then get crispy on top- wow. They are delish. As they are basically a modification of my earlier
3 Ingredient Pumpkin Chocolate Chip Cookies, there really isn’t much to it.
1 box of spice cake mix
1 bag of butterscotch chips
1 small can of pumpkin (or half of a big can- about 15 ounces)
Mix these three together with a wooden spoon, then spoon into a lined muffin tin. (word to the wise, follow my aluminum foil tips to protect your pan and make it easier to clean up). Because your mix won’t rise/expand, fill your muffin cups to the top. Bake at 350 for 8-12 minutes or until a toothpick inserted comes out clean. Then all that is left for you is to enjoy them!