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–+ servings

Lavender 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.
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Servings 12 Muffins

Ingredients
  

  • 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 spicier/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

Instructions
 

  • 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.

Notes

Use coupon code AKLRECIPE at checkout and save 5% on our Culinary Lavender!
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