Lavender Pumpkin Muffin

Since Thanksgiving and Halloween are behind us, I have a few pumpkins left over. I have made enough pumpkin pie to last for a while, so if you are like me, here is another great use for a pumpkin “Lavender Butterscotch Pumpkin Muffins”. The butterscotch chips add an enticing surprise withe the pumpkin and cinnamon. If you find the crystallized ginger sticks to your knife, sprinkle the ginger with a bit a flour to make chopping easier. With three teenagers in the house, these muffins lasted all but one day. Enjoy!

Makes About 12 Muffins

1 cup roasted pumpkin puree
1 cup packed brown sugar
1/4 cup butter, melted
2 large eggs
1/4 cup apple juice
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon dried lavender buds, finely ground in spicer/coffee grinder
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/2 cup butterscotch chips
2 tablespoons finely chopped crystallized ginger
1/4 pecans, chopped

Preheat the oven to 350F. Place paper liners in muffin tin.

In a large bowl, mix the pumpkin, brown sugar, and butter. Add the eggs and beat until smooth. Stir in the apple juice.

Sift the flour, baking powder, baking soda, salt, lavender, ground ginger, cinnamon, nutmeg, and cloves into a medium bowl. Gradually stir into the pumpkin mixture until thoroughly mixed. Fold in the butterscotch chips and crystallized ginger until evenly distributed.

Spoon the batter into the prepared muffin cups, filling each cup almost to the top. Sprinkle with the pecans.

Bake for 20-25 minutes, or until puffed and golden.