sheila's butterscotch muffins

1 3/4 cup flour
1/2 cup light brown sugar, packed
1/2 cup sugar
1/2 tsp. ground ginger
1/2 tsp. ground mace
1 tsp. cinnamon
1/8 tsp. ground cloves
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 large eggs
1 cup canned pumpkin
1/2 cup (1 stick) butter, melted
1 cup butterscotch chips
1/2 cup chopped pecans, toasted (optional)

in a large bowl, mix flour, sugars, ginger, mace, cinnamon, cloves, baking soda, baking powder and salt. Create a well in the middle of the mixture. in another bowl, whisk together eggs, pumpkin and butter. stir in the butterscotch chips and pecans and pour in the well of dry ingredients, fold together just until dry ingredients are moistened. do not overmix. preheat oven to 350. spoon batter evenly into greased muffin tins. bake for 20-25 minutes, or until toothpick inserted into the center comes out clean. place on a rack to cool. makes 18-20 muffins.

i had these muffins at sheila's cookie exchange in 2008. she made them in a mini-muffin tin. yummy!!