Butterscotch Pumpkin Muffins {W/Cream Cheese Frosting}

Happy Thursday friends!!!! Today is a beautiful Fall like morning here in North Texas. The cooler temps that blew in last night are a welcome relief to say the least. I know the actual Fall season is still far off for us Texans but it's mornings like these that assure me that Fall is coming.

As I sit and type this post I'm enjoying the cool breeze blowing in through our windows. This beautiful breeze puts a smile on my face because these windows haven't been opened since Spring. I only pray we have more days to come like today.

It will be a bit before our leaves change color and start to fall from the trees. Right now our trees look like fall is upon us, but I assure you friends they are just dried up from the Texas heat.  I'm looking forward to planting mums and pansies, but I will hold off a bit because I don't want to push my luck.

Since were talking all about Fall lets talk about these cute little muffins pictured above. Yesterday was a hot one in deed, but it didn't stop me from baking these insanely scrumptious Butterscotch Pumpkin Muffins.

For some reason I was just in the Fall baking mood. Yesterday on face book I saw some pumpkin chocolate chip cookies that Holly from Life as a Lofthouse had made. My first intentions were to make cookies, but quickly changed in the middle of the recipe. My muffin man Carson is a pumpkin lover for sure, so I thought I would surprise the kids with muffins instead.
 
I also only had butterscotch chips, so I tossed those in the batter instead of chocolate chips. Pumpkin and butterscotch is a match made in heaven my friends. Trust me on this one. I didn't have any canned pumpkin like the recipe called for, but I had plenty of fresh pumpkin puree that I had froze from last year. I have to say I liked the results so much better using fresh pumpkin versus the canned.

I had read that the batter would be very thick, but mine wasn't thick at all. It could of been that there was some moisture from the pumpkin being frozen, but I'm not sure. Off to the oven they went and I then I waited...... Patience has never been my thing, so as soon as I pulled them out of the oven I had to grab a taste. Goodness gracious they were soft and so good.

The butterscotch chips complimented the pumpkin perfectly.I planned on just eating them as is, but I couldn't resist slathering on a bit of cream cheese frosting. If you want them low cal then don't do the frosting, but if not then I say go for it. I can't wait to add them yummy little gems to my goodie bags over the Fall holidays.

Here are a few step by step photos of these three ingredient muffins. Start by emptying the dry cake mix into a large bowl. (do not add required ingredients on the back of the box for the cake) If it looks lumpy then sift the cake mix. Once sifted, add the pumpkin and mix well. Stir in the butterscotch chips and mix to combine. Spray a mini muffin pan with non stick baking spray.

Using a cookie scoop drop the batter into each muffin cup. Keep in mind the way the batter looks in the pan is how your muffins will shape after baking. I smoothed mine a bit. Bake for 12 - 14 minutes. Remove from oven and let cool in the muffin pan for 5 minutes then remove to a plate.

Let cool completely before frosting. These are wonderful plain or with the cream cheese frosting.. The plain ones are diet friendly and perfect in the kids lunch boxes.

Butterscotch Pumpkin Muffins

Ingredients:
1 - 18.25 oz spice or carrot cake mix, Dry
2 - cups fresh pumpkin puree or 1 - 15 oz can plain pumpkin
1 - egg white
1 - cup butterscotch chips (chocolate, cinnamon or white chocolate chips can be used)

Cream Cheese Frosting {Optional}
1/4 - cup butter or margarine
4 - oz cream cheese
1/2 - teaspoon vanilla extract
1 1/2 - cups powdered sugar

Directions:
Preheat oven to 350 degrees. Empty the cake mix into a large bowl. If it looks lumpy then sift the cake mix. Once sifted, add the pumpkin and the egg white. Mix to combine. Do not add required ingredients on the back of the box.

Stir in the butterscotch chips and mix to combine. Spray a mini muffin pan with non stick baking spray.

Using a cookie scoop drop the batter into each muffin cup. Keep in mind the way the batter looks in the pan is how your muffins will shape after baking. I smoothed mine a bit. Bake for 10 - 12 minutes.

Remove from oven and let cool in the muffin pan for 5 minutes then remove to a plate. When completely cool frost with cream cheese frosting or eat plain.

Using an electric mixer, mix the butter or margarine and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

Add the vanilla extract and mix. Slowly add the powdered sugar; keep adding until you get the desired sweetness and thickness. If the mixture is too thick you can add a splash of milk.

Using a star tip squeeze a bit of frosting on each muffin. Or eat plain.

Cooks Note:
For a Low Fat or Weight Watchers Version: Just add the pumpkin, egg white and the spice cake mix together. Omit the butterscotch chips and cream cheese frosting. If you are unable to find spice cake mix you can substitute with a carrot cake mix. (3 mini muffins = 1 point)

Recipe yields: 36-38 Mini Muffins
Inspired by: Life as a Lofthouse

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