Butterscotch Pumpkin Muffins made with Hanley Horsepower Flour

Congratulations to Deborah Thompson who entered these muffins to cinch first place in our horsepower flour baking contest!

Butterscotch Pumpkin Muffins

1 cup unsweetened pumpkin puree
1 cup dark brown sugar
1/4 lb unsalted butter, melted
2 large eggs
1/4 cup apple cider
1/4 cup chopped pecans
1 3/4 cup Hanley Horsepower Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground culinary lavender
1 1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 cup butterscotch chips
2 tablespoons chopped crystallized ginger

Preheat oven to 350 degrees F. Butter muffin pan. In a large bowl, mix pumpkin, brown sugar, and butter. Add the eggs and beat until smooth. Stir in the cider.

Sift flour, baking powder, baking soda, salt, lavender, ground ginger, cinnamon, nutmeg, and cloves into a medium sized bowl. Gradually stir into the pumpkin mixture until thoroughly mixed. Fold in the butterscotch chips and ginger until evenly distributed. Spoon the batter into the prepared muffin pan, filling each cup almost to the top. Bake for 20 -25 minutes, or until puffed and golden. Serve warm with lavender butter.

Honey Lavender Butter

1/4 pound unsalted butter
1 tablespoon honey or lavender honey
1 tablespoon culinary lavender buds

In the bowl of a food processor, combine the butter, honey and lavender. Pulse until just mixed. Transfer to a butter keeper or a sheet of parchment paper and roll into a 1" wide log. Refrigerate until ready to use.


From the Lavender Cookbook by Sharon Shipley