Reviewed: Nov. 6, 2011

i give it 5 stars because they came out AMAZING, but i did have to change a couple of things. i didnt have butter so i used 1/4 cup plain yogurt and 1/4 cup oil in its place and i dont have mini muffin tins so it made about 18 regular sized muffins and i baked them for 20 minutes. i was doubtful of the butterscotch/pumpkin combo but they are delicious and will definitely be a new regular in my house! thanks for a great recipe.

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Reviewer:

hungrymama85

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

Reviewed: Nov. 2, 2011

After I started I noticed I didn't have the nutmeg or ginger on hand. I pressed on and the muffins turned out just fine without (however, probably would have been even better with). Not a single muffin left on the plate at Bible study. Will make again!

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Reviewer:

swins

Reviewed: Oct. 31, 2011

Let's keep this short and sweet- this recipe works like a charm if you use mini foil tins (hard to find at stores sometimes so I buy mine from Amazon.com) and pair it with Trader Joe's pumpkin ice cream =)

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Reviewer:

Ammy Crocker

Reviewed: Oct. 28, 2011

These are wonderful! I only had pumpkin pie filling, so I cut back on both sugars by half & I used 1/8 tsp salt. (Since it already has sugar, spices, & salt in it.I did add the cinnamon still.) I can't wait to make them again!

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Reviewer:

Kristi

Reviewed: Oct. 25, 2011

Just made these and the kids LOVE them (8, 6 & 4). My 6 year old said, "When I grow up, will you give me the recipe so I can make these for my kids?" Made them as the recipe said, but added a Tablespoon of lecithin and chia seeds for some added nutrition. Next time I make these, I will add a dollup of yogurt to the batter.

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Reviewer:

mama2many

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Oct. 24, 2011

These were fabulous! My husband couldn't stop eating them and said they were the best muffins he has ever had... which was a big shock. Loved the pumpkin/butterscotch combination. They were all gone in a day - all 48 of them!!

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Reviewer:

S.Raciborski

Reviewed: Oct. 22, 2011

Let me just say, these are amazing! The only issue I had was the chips sticking to the pan. I should have let them cool a little bit longer before taking them out of the pan, but I just could not wait!!! The smell of these baking filled the whole house with yummy smells!!!!!!! One the second batch that I made I ran out of pumpkin, so I used sour cream to make up the difference (about 1 tbsp) and they were even better, if that is possible!

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Reviewer:

CHEVYJAX

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Jacksonville, Florida, USA

Reviewed: Oct. 22, 2011

Surprisingly yummy. I had no idea what to do with some butterscotch chips and this ended up being the perfect way to use them. I wouldn't change a thing about the recipe.

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Reviewer:

foxcroft123

Cooking Level: Intermediate

Reviewed: Oct. 18, 2011

I doubled the recipe and it baked up two muffin pans full of muffins! I followed the advice about adding the chips with the dry ingredients, they turned out great. Delicious with vanilla ice cream.

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Reviewer:

Thorn

Reviewed: Oct. 12, 2011

My only changes were dry whisking first step because I didn't have a sifter. Also replaced butterscotch with mini chocolate chips. I really liked it. Mine did take ten extra minutes to bake though.

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