November 8, 2017


Wow!  These Pumpkin Muffins are delicious.  They are very moist and the white chocolate chips make them very decadent.

It's interesting how our "tastebuds" change as we get older.  When I was younger, I didn't particularly care for white chocolate.  I only wanted to eat chocolate.  But now I absolutely love white chocolate.  

I was inspired to put white chocolate chips in these muffins by a recipe I made earlier this summer from Food & Wine Magazine.

Pumpkin season is upon us; so, I decided to use canned pumpkin in this recipe.   I did not add pumpkin pie spice.  It is sort of amazing how mild the pumpkin taste is in these muffins, but the addition of the pumpkin makes a very moist and tasty sweet treat.

I like pumpkin spice, but I don't like a lot of it.  I find it kind of overpowers every other flavor in the recipe, but if you would like tto have the pumpkin spice flavors added in, I would suggest about a teaspoon.


Pumpkin Muffins with White Chocolate Chips

1-1/2 cups all purpose flour
1/2 teaspoon Kosher Salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 stick unsalted butter, softened
2/3 cup sugar
1 large egg, room temperature
3/4 cup pumpkin
1 teaspoon pure vanilla extract
6 ounces white chocolate chips
(I used Ghirardelli)
More sugar for sprinkling

1.  Preheat the oven to 350 degrees F.  Line a 12-cup muffin pan with muffin liners.

2.  In a medium bowl, whisk the flour, salt, baking powder and baking soda together.

3.  Using a stand mixer and the paddle attachment, beat butter, sugar, egg and pumpkin until fluffy, being sure to stop the mixer and scrape down the sides and bottom of the mixer bowl.  (Beat for approximately two minutes).  

4.  Add in the dry ingredients on low speed until just incorporated.    At low speed, beat in chocolate chips.

5.  Using a ice cream scoop, scoop batter into muffin liners.  Sprinkle each muffin with sugar and bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean.  

6.  Cool muffins and enjoy!