Pumpkin White Chocolate Chip Muffins

Fall is right around the corner, and I know this not only because of the crisp cool air coming in through the windows but also because the local corn maze will be opening in the next couple of weeks and the drive-in restaurant will be closing for the season.  With all the sights and smells of Fall I had no other option but to dig the pumpkin recipes out and do some baking.  This muffin recipe has been a favorite of mine for a few years now.  I originally featured it on Amber’s Delectable Delights and I am happy to  share these awesome muffins again here on Sugared Whisk.  The amount of spice in these muffins seems a bit intimidating at first, but once baked and mixed with the white chocolate the combination is perfect.  I definitely recommend you make these muffins as soon as you get the Fall baking bug, they will not disappoint! 


Pumpkin White Chocolate Chip Muffins

1/2 cup of walnuts
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

1. Preheat oven to 350F.
2. In a large bowl, mix the flour, sugar, spices, baking soda, baking powder and salt.
3. In another bowl, mix together the eggs, pumpkin, and unsalted butter. Add in the chocolate chips and nuts.
4. Combine the wet and dry ingredients and mix until the dry ingredients are moistened. Do not over mix.
5. 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.

-makes approximately 12  muffins-

Recipe from Culinary Concoctions by Peabody

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9 comments to Pumpkin White Chocolate Chip Muffins

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