Inspirations by D: pumpkin muffins

Are you getting ready for Thanksgiving? I hope that you enjoy your gathering. We'll probably go to a friend's house and share in their Thanksgiving festivities. I usually make Thanksgiving dinner for my little family and I did get what I needed just in case. I've been feeling under the weather this week, so I hope that I'm better by then.

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!

INGREDIENTS

3/4 cup white sugar

1/4 cup vegetable oil
2 eggs
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.
Happy Thanksgiving!

Linked to:
I Should be Mopping the Floor

Pumpkin makes a nutritious addition to fall menus. I'm sure that I have mentioned this before, but I love pumpkin recipes; I just can't get enough of it. I'm planning savory food for the cold days ahead, from fragrant morning breakfasts to warm, delicious, inviting suppers. Don't get any ideas though, we'll have cereal in between those meals. So let me begin by sharing my breakfast pumpkin muffins which of course, you may adjust to meet your pallet & health needs. I include a link to the gluten free version of this recipe on this post, so read on.

Ingredients:

2 cups cooked pumpkin puree, fresh or canned
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon salt
2/3 cup vegetable oil
3 eggs
(optional) for extra flavor I added 1 teaspoon pumpkin pie spice

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice, pumpkin pie spice and salt. Mix these dry ingredients.

In a separate bowl, beat together the pumpkin puree, vegetable oil, and eggs. Stir pumpkin mixture into flour mixture until it is smooth. You may want to use an electric mixture to do so.

Scoop batter into prepared muffin cups, if possible you may use a ladle. When all the cups are filled, place the pans into the oven and bake for 20- 27 minutes, until a toothpick inserted into the center of the muffin comes out clean. This assures that the muffins are done.

When the muffins are done, remove them from the pan and set them down. This makes for a sweet after school snack for kids.

At our home, some of us use butter, pumpkin butter or even salted caramel sauce to add some richness to our muffins. Give the recipe a try, I'm sure pumpkin lovers will enjoy it. For gluten free muffins try this version.

Enjoy!

Linked to:
The Sits Girls
Ella Claire Inspired
By Stephanie Lynn
Craftberry Bush

The Frugal Girls

Pumpkin "White Chocolate Chip" Muffins

Pumpkin Muffins