Pumpkin Butterscotch Muffins

I cannot take any credit for these delicious pumpkin butterscotch muffins. I got the recipe from the lovely Rebecca Adams.

I saw her post the recipe on Facebook a while back and I just HAD to try them.

There’s only 3 ingredients. She said you can also top it with cream cheese frosting but I ate it without it and they were so rich and delicious.

You literally mix these 3 ingredients and spoon the batter into a muffin pan or a loaf pan or a bundt pan.

I chose muffins.

So yummy.

Best when served warm. The butterscotch morsels get all gooey.

 

Pumpkin Butterscotch Muffins

1 box Spice Cake Mix

1 15 oz. can pumpkin puree

11oz. bag butterscotch morsels

1 container Cream Cheese frosting (optional)

 

Mix cake mix, pumpkin, and butterscotch in a large bowl. Spoon out into a muffin pan.

Bake at 350 degrees for about 22-25 minutes.

 

Note: I filled my muffin cups up to the top for larger muffins. This yielded about 16 muffins.

 

 

 

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