Hi everyone! One of the things I love most about this time of year is the comforting smell of baking that fills the house. In my family, pumpkin spice muffins are a must once the weather turns crisp, they bring a little bit of autumn warmth to the kitchen and always disappear quickly! I even brought a batch into work recently, and they vanished almost as soon as I set them down. This recipe is one of our favourites because it’s simple, flavourful, and extra special with the butterscotch chips stirred in. I hope you enjoy these as much as we do.

–LaToya

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• 1 ½ teaspoons pumpkin pie spice
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• ½ cup coconut oil (or vegetable oil)
• ½ cup granulated sugar
• ½ cup brown sugar (light or dark)
• 1 ½ cups canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• ¼ cup coconut milk (or dairy milk)
• 1 cup butterscotch chips (optional but delicious!)

Instructions

1. Preheat oven to 350°F (175°C). Spray a muffin pan with nonstick spray or line with cupcake liners.
2. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt. Set aside.
3. In a medium bowl, whisk oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth and well combined.

   

4. Pour the wet mixture into the dry ingredients. Gently fold together until just combined, don’t overmix.
5. Fold in the butterscotch chips.

   

6. Spoon batter into liners, filling each nearly to the top.
7. Bake for 21–25 minutes, or until a toothpick inserted in the centre comes out clean.
8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature!