Pumpkin Muffins

It's Sunday once again which means I'm in my kitchen baking and cooking! The sun is shining bright and warm but it is chilly outside and I actually closed my windows. It is a perfect day to fill the house with the aroma of pumpkin muffins. 

I found the recipe on Pinterest (surprise surprise!) but changed it to suit my needs. I don't think I ever follow recipes exactly as written which means I end up with something perfect for me. 

Pumpkin Muffins

1 3/4 cup flour (I used gluten free of course) 

2 tsp. baking powder

1 pkg. butterscotch pudding, dry

1 tsp. salt

1/2 cup sugar

2 tsp. pumpkin pie spice (I am allergic to ginger so I used 1 tsp. all spice and 1 tsp. cinnamon instead)

2 tsp. ground flax (optional- my own addition)

2 tsp. chia seeds (optional-my own addition)

Mix all of the above dry ingredients in a large bowl. 

In a smaller bowl mix together:

1/2 cup plus 1 tbsp. milk

3/4 cup pure pumpkin puree

1/4 cup applesauce (I used vegetable oil instead because I am allergic to fruit)

1 egg, beaten

Add the wet ingredients to the dry ingredients and gently mix until almost combined. Add 1 cup butterscotch chips and mix. 

Bake in a 400 degree oven for 20 minutes. Check for doneness and cool completely otherwise they will stick to the wrapper. 

I got 15 muffins from this recipe.