Butterbeer Pumpkin Muffins
Bake up the sweet smell of Harry Potter delights with these Butterbeer Pumpkin Muffins
- 3 1/3 Cups Flour
- 2 tsp baking soda
- 3 Cups Sugar
- 1 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 C oil
- 4 eggs
- 2/3 Cups milk
- 2 Cups pumpkin puree or one 15 oz can
- 2/3 Cups butterscotch chocolate chips
- 1/8 C evaporated milk
- 1 tbsp light corn syrup
1. Preheat oven to 400 degrees and line pans with cupcake liners.2. Combine all dry ingredients and then all the remaining ingredients.3. Stir just until combined and then fill cupcake liners 3/4 full.4. Bake for 15-17 minutes or until an inserted toothpick comes out clean.
Place all of the ingredients in a glass or metal bowl and heat over a pot of simmering water (or a double boiler). Stir occasionally, until melted and smooth.
One muffins are out of the oven drizzle glaze over the top of the muffins and let cool.