My fascination with canned pumpkin and baking continues. And my love affair with butterscotch chips and their versatility is unwavering. The shitty winter weather we have been experiencing in the Northeast is making me churn out recipes like a workhorse. There’s not much else to do with my spare time that won’t cost me much money. Luckily I have plenty of friends ready to come over and be taste testers!
Today I wanted to up the ante from the simple Pinterest-esque pumpkin and cake mix recipes. The goal was tasty and elegant, but still simple and streamlined. Thus a nice pound cake-like loaf cake with a butterscotch icing fit the bill.
What you’ll need:
Standard sized Chocolate Cake Mix (I used Arrowhead Mills)
Can of Pure Pumpkin (14-16 ounces)
Butterscotch Chips (1 cup for cake, 1/4 cup for icing)
Preheat oven to 350 degrees. Lightly grease a standard loaf pan with a bit of cooking spray. Using a wooden spoon, mix together cake mix and pumpkin until well incorporated. If mixture is too thick for your liking, mix in up to 1/3 cup water.
Stir in butterscotch chips. Bake at 350 degrees for about 40-45 minutes, or until the cake passes the toothpick test and pick comes out clean. Set allow to cool completely before icing. To make icing, use a small saucepan to melt the remaining chips with about 1 teaspoon of coconut oil and a 1/2 teaspoon of salt. Set the burner on low – chips melt super fast – faster than chocolate – and the icing only takes a minute. Drizzle or frost the top of the cake. Allow time for icing to set, and slice and serve.
No secret here – I love butterscotch chips. I also had an unopened box of No Pudge! Brownie Mix that was burning a hole in my chocolate craving, so I wanted to make brownies with the mix and use up some of my three bags of chips. Since making the Curry Aioli I was out of yogurt that the box’s recipe calls for. Surprisingly, I have no applesauce in the pantry, either, but I did have pumpkin and butternut squash. I decided to improvise and make little bites. So cute! (In my opinion…)
BUTTERSCOTCH BROWNIE BITES
Makes 20 bites
1 box No Pudge! Brownie Mix
1 cup canned Pumpkin
1 tablespoon Vanilla Extract
1 teaspoon Salt
1 cup Butterscotch Chips
Preheat oven to 350 degrees
Grease mini muffin tin, set aside
In a medium sized bowl, pour out brownie mix and add pumpkin. Mix with a large spoon until well incorporated
Mix in vanilla extract and salt
Stir in butterscotch chips
Using a large spoon or ice cream scoop, scoop out batter into 20 of the muffin tin cups
Bake for 10-12 minutes, do not over bake
Allow to cool and enjoy!
Tip: Better to under bake a little than over bake, makes for an ooey-gooey treat! 🙂