Monday, November 19, 2012

Pumpkin White Chocolate Chip Muffins

Posted by Erin Wilburn / 6 comments » / breakfast, pumpkin

As we near the end of pumpkin season, I have a new pumpkin recipe to share.  I woke up Sunday morning in the mood for muffins.  I considered the two recipes already on my blog, Pumpkin Cream Cheese Muffins and Pumpkin Nut Muffins with Molasses Glaze, but realized I didn’t have all the ingredients for either one.  You can’t really have too many pumpkin muffin recipes can you?  So, a new one it was!

This recipe was pretty quick & easy to throw together.  The muffins came out tasting fantastic!  The flavors of pumpkin & white chocolate pair exceptionally well together, but then again I already know that because of how huge a hit these Pumpkin Cream Cheese Truffles are on my blog.  I think these would be a great Thanksgiving morning snack as you prepare the big meal.  Happy Thanksgiving everyone!  I’m so thankful for each and every one of my blog readers.  I know I don’t have anywhere near the best blog out there, and my posts are very much sporadic, so I’m thankful you have continued to read and hopefully enjoy my posts.

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Pumpkin White Chocolate Chip Muffins

Yield: 1 dozen

*The muffin cups I used are oversized, so therefore it makes my muffins appear small. I can assure you this recipe yields a dozen normal sized muffins.*

Ingredients:

1/2 cup of pecans, chopped
1 2/3 cup all-purpose flour (I used a combination of 1 cup white whole wheat flour, and 2/3 cup all purpose flour)
1 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1 tsp ground nutmeg
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1 cup pumpkin
1/2 tsp vanilla extract
4 oz unsalted butter, melted
6 oz white chocolate chips

Directions:

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, vanilla, 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 pan. Bake for about 20-25 minutes or until puffed and springy to the touch. Cool then remove from pan.

adapted from Culinary Concoctions by Peabody

Posted by Erin Wilburn on November 19, 2012
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