Fancy Schmancy Pumpkin Muffins

This took a dozen mushy muffins and a dozen dry muffins before I was able to perfect it and make it remotely edible. I’m sorry Mother Earth. Read the recipe after the jump!

Makes a dozen muffins:

• 1 2/3 c. all purpose flour
• 3/4 tsp. salt
• 1/2 tsp. ground nutmeg
• 1 tsp. ground cinnamon
• 1 tsp. baking soda
• 2 large eggs, at room temperature
• 1/2 c. olive oil
• 1/3 c. milk
• 1 c. pumpkin purée
• 1 1/2 c. sugar
• 1/2 cup butterscotch chips (optional)

Preheat the oven to 350F. Line a muffin/cupcake pan with paper cupcake cases. In a medium mixing bowl, beat the eggs; mix in the olive oil, milk, pumpkin purée, and sugar. In a large mixing bowl, sift the flour with the salt, nutmeg, cinnamon, cloves, and baking soda into the mixing bowl. Stir into the wet mixture until just combined. Fold in the butterscotch chips if you’re using it. Fill each of the cupcake cases about 2/3 of the way worth of batter. Bake for 45 minutes or until a toothpick comes out clean when tested in the center of a cupcake.