Happy Halloween (Pink Saturday)!!!

Beverly of How Sweet the Sound, our wonderful host for Pink Saturday opened today's posts up include Halloween!!

Photo by Diann Stelzer.

As you know we live in Nebraska, aka The Good Life. I hope this post doesn't resort in my house being egged or tpeed or worse :). Today is the Missouri/Nebraska football game. Unlike most houses in Nebraska, our house will be cheering on the Missouri Tigers. Neither Tim or I are Nebraska natives and have yet to join the "Big Red" bandwagon. The game today is huge. It will pretty much decide the Big 12 North Champion and is the last time the two teams will meet in Lincoln. Nebraska joins the Big 10 in 2011. You might think since they'll no longer be playing Missouri, we'll become Husker fans? Not so much, Tim's from Minnesota. We'll be routing for those Golden Gopher's next year!

GO TIGERS!!!!!!!!!!!!!!!!!!!

Happy Halloween!

My Halloween recipe comes from one of my favorite cookbooks, Above & Beyond Parsley. Above & Beyond Parsley is a Junior League of Kansas City cookbook. I've had this cookbook since it's first publishing in 1992 and have been making these muffins almost every year since.

These muffins are delicious! The butterscotch chips add a nice sweetness to the pumpkin. They travel well and were treats on Friday for my office.

Butterscotch Pumpkin Muffins

1 3/4 cup flour, sifted
1/2 cup firmly packed light brown sugar
1/2 cup sugar
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup canned pumpkin
1/2 cup butter, melted
1 cup butterscotch chips

Preheat oven to 350.
In a large bowl, combine flour, sugars, ginger, 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. Pour into the well of the dry ingredients. Fold together just until dry ingredients are moistened. Do not overmix.

Spoon batter into greased muffin tins. (I use cupcake liners) Spoon batter evenly into muffin tins. Bake for 20 to 25 minutes, until a toothpick inserted into the middle comes out clean. Place on a rack to cool.