The perfect fall muffin recipe. The combination of the pumpkin and white chocolate are reminiscent of pumpkin cheesecake. Yum! For a lighter muffin be sure to sift your flour and level off the measuring cup. Do not over-mix batter to ensure your muffins are tender.
Original recipe makes 9 Muffins
Ingredients
1 1/2 cups all-purpose flour, sifted
1/2 cup white sugar
1/4 cup brown sugar
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup pumpkin puree, or as needed
1/3 cup vegetable oil
1/3 cup milk
1 egg
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
3/4 cup white chocolate chips
1 tablespoon all-purpose flour
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PREP
15 mins
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COOK
15 mins
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READY IN
30 mins
Directions
- Preheat oven to 375 degrees F (190 degrees C). Line 9 muffin cups with paper muffin liners.
- Whisk 1 1/2 cups sifted flour, white sugar, brown sugar, pumpkin pie spice, baking powder, and salt together in a large bowl. Stir pumpkin puree, vegetable oil, milk, egg, vanilla extract, and lemon extract together in another bowl.
- Pour pumpkin puree mixture into flour mixture; stir until batter is just combined.
- Stir white chocolate chips and 1 tablespoon flour together in a bowl until chips are coated. Fold chips into batter; spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
Nutrition
Calories: 323 kcal
Carbohydrates: 44.5 g
Cholesterol: 27 mg
Fat: 14.5 g
Fiber: 1.1 g
Protein: 4.5 g
Sodium: 300 mg