I wanted to make pumpkin muffins for Halloween breakfast tomorrow, so I went to my storage room for inspiration. These turned out amazing!

WARNING: MUST USE BAKING CUP LINERS. Butterscotch may stick to the pan if you over fill the liners. I had 3 that I over filled and that stuck to the pan. I made a mess getting them out. They became our taste testing muffins.

Ingredients

1/2 cup Butter
1 cup Flour
2 boxes Spice Cake Mix
26 oz can Pumpkin Puree
4 drops doTerra Cinnamon Bark
2 drops doTerra Clove
12 oz Butterscotch Chips

Directions

Preheat oven to 375 degrees. Line 24 cut muffin tin with baking cup liners.

In a small mixing bowl cut together butter, 1 cup of cake mix, and flour to create the Streusel. In a medium mixing bowl combined cinnamon and clove essential oils into pumpkin. Stir remaining cake mix into pumpkin mixture. Mix in Butterscotch Chips.

Fill muffin cups 3/4 the way full. Top with approximately 1 tablespoon Streusel. Bake for 25 minutes. Remove immediately from pan and place on cooling rack. Enjoy warm or cold.