I noticed that my Pumpkin Muffins were a hit at home and on cyberspace as well. The only person that was not feeling it was Mr. M. He is not a big fan of pumpkin flavor and those muffins are rich in pumpkin flavor, (I know!) Well what can you do, but make a special kind of a muffin overflowing with the sweetness of white chocolate. You guys, it is amazing and so addictive. Mr. M LOVES it! We couldn't stop eating them with soft melted butter on them and a side of coffee. I was lucky to have a couple to photograph for you.
The wonderful thing about this recipe is that it's easy to make. It is slightly different from the previous recipe, so I'll share it with you here. By the way, I have also included a recipe card on my Facebook page, so drop by to get yours. Great for Thanksgiving morning!
3/4 cup white sugar1/4 cup vegetable oil
3/4 cup canned pumpkin puree
1/4 cup water
1 1/2 cups all- purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup white chocolate chips
1. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
2. Mix sugar, oil, eggs. Add pumpkin and water. In a separate bowl mix together the flour, baking soda, baking powder, spices and salt. Add wet mixture ans stir in white chocolate chips.
3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes. Serves 12
Oh the goodness!
If you are not a big fan of rich pumpkin flavor in a muffin, then this is the muffin for you! I know that you will like it. For my gluten free readers; I could not find a "white chocolate chip" pumpkin muffin recipe, but instead a gluten free sweet chocolate chip pumpkin muffin recipe for you. Hope that you enjoy.
I Should be Mopping the Floor