Loaded Pumpkin Muffins

This is not a low-cal muffin, but it sure is good.  It makes a lot, but they freeze well or you could just share them with your friends and neighbors.

LOADED PUMPKIN MUFFINS

(makes 24-28 )

Muffins Ingredients:

*3 cups all-purpose flour

*2 cups granulated sugar

*1 teaspoon baking soda

*1 teaspoon baking powder

*1/2 teaspoon ground cloves

*2 teaspoons ground cinnamon

*1/2 teaspoon ground nutmeg

*1 teaspoon salt

*1 (15 ounce) can pumpkin puree

*2/3 cup vegetable oil

*3 large eggs

*3/4 cup white chocolate chips (dusted in flour)

*1/4 cup butterscotch chips (dusted flour)

*1/2 cup dried cranberries (dusted in flour)

*1/4 cup chopped pecans (dusted in flour)

Topping Ingredients:

*4 tablespoons flour

*1/2 cup granulated sugar

*1 teaspoon ground cinnamon

*1/2 cup butter, sliced

Muffin Directions:

~Lightly dust white chocolate chips, butterscotch chips, dried cranberries, and pecans in flour and set aside (this helps so they sink to the bottom of the muffins.

~Preheat oven o 350 degrees.

~Spray muffin tin with cooking spray or line with cupcake liners.

~In a large bowl, sift flour, sugar, baking soda, baking powder, cloves,  cinnamon, nutmeg, and salt together.

~In a separate bowl, mix pumpkin puree, vegetable oil, and eggs together.

~Stir pumpkin mixture into flour mixture until smooth.

~Stir in white chocolate chips, butterscotch chips, cranberries, and pecans.

~Scoop into prepared muffin tin.

Topping Directions:

~In a small bowl, mix together flour, sugar and cinnamon.

~Cut in butter until mixture resembles coarse crumbs.

~Sprinkle topping evenly over muffin batter.

~Bake for 30-35 minutes, or until took pick inserted into the center of muffin comes out clean.