Butterscotch Pumpkin Muffins

INGREDIENTS:

1-3/4 cups flour, sifted

1/2 cup firmly packed light brown sugar

1/2 cup sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground mace

1 teaspoon cinnamon

1/8 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1 cup canned pumpkin

1/2 cup (1 stick) butter, melted

1 cup butterscotch chips

1/2 cup chopped pecans, toasted (optional)

TO PREPARE:

In a large bowl, mix flour, sugars, ginger, mace, cinnamon,

cloves, baking soda, baking powder and salt. Create a well in the middle of the mixture.

In another bowl, whisk together eggs, pumpkin and butter.

Stir in butterscotch chips and pecans and pour into the well

of dry ingredients. Fold together just until dry ingredients

are moistened. Do not overmix.

Preheat oven to 350 degrees. Spoon batter evenly into greased

muffin tins. Bake for 20 to 25 minutes or until a toothpick

inserted into the centers comes out clean. Place on a rack to

cool.

MAKES 18 MUFFINS