Pumpkin Butterscotch Streusel Muffins

A friend told me about this recipe for Mini Pumpkin Butterscotch Muffins.  I wanted to try it, but adapted it slightly.  I LOVE streusel-topped muffins (isn't that the best part?) and decided to use my favorite streusel recipe from here, only using half the amount.  I also thought cinnamon chips would be delicious, so I did half the batter in those & half in the butterscotch to see which I liked better.  I also made regular-size muffins.  Here's the adapted version!

Ingredients for the MUFFINS:

1 3/4 cup flour
1/2 cup packed brown sugar                          
1/2 cup white sugar
1 t. cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1 t. baking soda
1/4 t. baking powder
1/2 t. salt
2 eggs
1/2 c. vegetable oil
1 c. canned pumpkin
1 (6 ounce) package butterscotch or cinnamon chips that have been tossed with a small amount of flour (to prevent sinking)

Ingredients & directions for  the STREUSEL TOPPING:

1/2 c. flour
heaping 1/4 cup packed brown sugar
3 T. melted butter
Mix the flour & brown sugar in a small bowl.  Add the melted butter & stir.  Set this aside for 5 minutes.  Using your fingers, break the crumbs into 1/4"-1/2" pieces. 

Directions for the Muffins:

Preheat oven to 350 degrees.  Grease 18 regular-size muffin cups.
Stir together all the dry ingredients into a large bowl.  Whisk the eggs, oil & pumpkin in a separate bowl.  Mix the flour mixture with the egg mixture.  Stir in the butterscotch or cinnamon chips; pour into each of the muffin cups, about 3/4 full.  Top with the streusel topping, slightly pressing down. 

Bake for 15-20 minutes.  Mine were done in 18 minutes. Let cool on a wire rack for about 5 minutes, then remove from muffin pan & cool completely on wire rack. If you wait longer than 5 minutes, the muffins tend to stick to the bottom of the pan.

Makes 18 muffins

I am sharing with:

Full Plate Thursday

Foodie Friday

Seasonal Sundays

On the Menu Monday

Tea Party Tuesday