September 22, 2011

Pumpkin White Chocolate Muffins

I've got a lot of pumpkin recipes coming your way.

What can I say? The temperatures have cooled off in Michigan, right after Labor Day. I tried to wait. I really did. But I had three cans of pumpkin hanging out in the back of my pantry, just waiting to be used. I haven't looked to see if the stores in my area are carrying canned pumpkin yet- I hope they are, I'm down to one can!

I didn't hop on the pumpkin bandwagon until moving to Michigan. It's kinda silly getting excited for fall in Miami when the temperature is exactly the same as it was in July. I didn't decorate for fall (but I did for Halloween!) and I didn't go out to buy pumpkin lattes or hoard cans of pumpkin in my pantry for the next year (my Mom actually mailed me cans of pumpkin last fall when we had the shortage!).

But now...I understand the obsession. I crave it. Pumpkin is my new favorite ingredient and I don't think I'll be getting sick of it any time soon. I'll do my best to mix it up though, so hopefully you won't leave me hanging. :)

I loved these muffins. They're super moist, have an excellent amount of spice and sweet kick from the white chocolate chips. Fast and easy to make, can be stored in an air-tight container for two days and then freeze really well. I snacked on them and hubby took them to work. Win!

Source: Sugared Whisk
Servings: 12 muffins

1/2 cup of walnuts or pecans
1 2/3 cup all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup pumpkin
4 oz (1 stick) unsalted butter, melted
6 oz white chocolate chips

Preheat oven to 350F.  In a large bowl, mix the flour, sugar, spices, baking soda, baking powder and salt.

In another bowl, mix together the eggs, pumpkin, and unsalted butter. Add in the chocolate chips and nuts.

Combine the wet and dry ingredients and mix until the dry ingredients are moistened. Do not over mix.

Scoop batter into greased or paper cup lined muffin cups. Bake for about 20 minutes or until puffed and springy to the touch. Cool then remove from cups.

Are you crazy for pumpkin yet?


  1. I did a similar post today... I'm in a pumpkin craze!

  2. I love pumpkin muffins! I can't wait to see your other pumpkin recipes. I have two cans of pumpkin in my pantry right now, I can't wait to use them!

  3. Omy they sound so good. I will be making some asap!!! ty ty ty

  4. Yum these sound delicious! I just made some pumpkin chocolate chip muffins but the white chocolate chips sound good too!

  5. I love using white chocolate chips and I think that it goes great with pumpkin! Your muffins look delish - thanks for sharing...I need to start making some pumpkin recipes - this is a great one!

  6. This muffin recipe looks delicious. Cannot wait to try it out. Come over and visit us. We have some terrific apple recipes to share.

  7. what a great recipe to use up pumpkins!

  8. What incredible muffins! I love pumpkin muffins, why not put white chocolate chips in there, great addition!

  9. one of my favorite things about fall are all the delicious fall flavors...including pumpkin! i found a recipe for pumpkin mac and cheese that i just can't wait to try!


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