Served as dessert. Vegetarian dish. Speciality: Occasion - Picnic.

3 cups All-purpose Flour

1/2 teaspoon Salt

1 Tablespoon Baking Powder

1 teaspoon Baking Soda

3/4 teaspoon ground Nutmeg

2 teaspoons ground Cinnamon

1 3/4 cups solid pack Pumpkin (16-oz. can)

1 1/2 cups packed Brown Sugar

4 Eggs

1/2 cup Vegetable Oil

2 cups chopped Walnuts, divided

2 cups Nestle Toll House Butterscotch Chips, divided (16oz)

Mix flour, salt, baking powder, baking soda, and nutmeg cinnamon in medium bowl. Set aside. In large bowl beat pumpkin, brown sugar, eggs, and oil at medium speed for 3 minutes. Add dry ingredients. Stir in 1 cup walnuts and 1 cup morsels. Spoon about 1/2 cup batter into 24 greased or paper-lined muffin cups. Mix remaining walnuts and morsels. Top each muffin with about 1 tablespoon of nut and morsel mix. Bake 350 degrees 20 to 25 minutes or until a wooden pick comes out clean. Remove to wire rick and cool.

Preparation time: 15 minutes

Cooking time: 35 minutes

Serves: 24

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