PUMP(kin) it up
Ah, my first pumpkin post(one of many I can only assume). Yesterday I was in a bit of a baking/cooking frenzy I should say. Much more than usual. I know in part to the gorgeous(to me) 58 degree weather we were having. I made muffins, cookies, some sort of apple thing that I still don’t know what to call it, cheese tortes(to take to a housewarming) and my own Maple Syrup BBQ sauce(to go with pork chops). It seemed as if I were in a revolving door of make something, clean the kitchen. Make something, clean the kitchen. And so on. Both the dog and my husband were very confused and both probably wondered if I was ever going to make it out of there….obviously I did.
I don’t know what it is about pumpkin. I love the smell, I love the taste(both sweet and savory…but not raw 
). I love their color and variety of shapes they are. And of course going out each year to the pumpkin patch to find just the right one.
This muffin is about as healthy as I get in my baking…meaning I only used 4 oz of butter, that is a miracle for me. I usually like to bake sour cream based muffins but with the pumpkin being so moist I had to make a recipe that would put moist with moist and give me a pile of orangish mush. I would have used pecans but we only had walnuts in the house. If you prefer regular chocolate chips feel free to use those instead(yes they really do taste good with pumpkin). As always, when making muffins DON’T OVER MIX.
Pumpkin White Chocolate Chip Muffins
1/2 cup of walnuts
1 2/3 cup all-purpose flour
1 cup 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
4 oz 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 12 muffins.
September 16th, 2006 at 2:55 pm
This looks so awesome. Pumpkin is one of my faves, too, and I’m glad I can get it canned year round because I’m not sure I could only handle having it in season!
September 16th, 2006 at 3:55 pm
I have those days too! Wouldn’t it be great if the clean part was done by someone else though? Anyway, those muffins look so moist and delicious. Yum!
September 16th, 2006 at 6:02 pm
Oh…these look SO good! I recently discovered that I like pumpkin. When it gets fall like here, I’ll make these. Okay, maybe before that but 90 degrees does seem a little hot for pumpkin!
September 16th, 2006 at 8:41 pm
Yum. I can imagine those two flavors together and like them. Funny, I cooked a squash bread yesterday inspired by Macrina in Seattle
September 17th, 2006 at 3:47 am
Pumpkin is one of my absolute favorite flavors and smells ever. I love cooking with it.. I love how my house smells while doing so.. and I love pumpkin scented candles!
These muffins look extremely moist and delish! I can’t wait to see what else you create with pumpkin!
I made Paula’s Pumpkin gooey butter cake for our party last week - and pretty much ate the whole damn thing myself.. this might have even involved a fork stabbing hand incident when Hubbs tried to take a taste. Oops.
September 17th, 2006 at 3:06 pm
YUM! Those look delectable. Now that the weather is cooling off here in Phoenix (only 92 today!) I think I may venture back into baking.
September 17th, 2006 at 5:43 pm
Hey - I just made these and they turned out fabulous! Thanks for the recipe. They’re so cakey you could serve them for dessert!
September 18th, 2006 at 12:58 pm
I love a good pumpkin muffin… and with white chocolate chips? Yowza!
September 18th, 2006 at 7:09 pm
I am totally making those! I love pumpkin everything!
September 19th, 2006 at 4:53 pm
oh no you did not! That looks ridiculously good Peabody.
September 22nd, 2006 at 8:34 am
I made these muffins last night and they are amazing! You are truly talented.
I have a recipe I would love to forward to you as it seem to fit your palet. It is for a Apple Strusel Cheesecake. Please email me if you would like to give it a try!
October 11th, 2007 at 2:09 pm
I’m going to make these now… mmmmm…
October 27th, 2007 at 2:21 pm
I just made a batch of these, but with peanut butter chips instead of white chocolate chips. They are delicious and fluffy and soo good that I want to eat six of them and ruin my appetite for supper. Thanks!
April 13th, 2008 at 12:51 pm
i was looking for something with pumpkin and white chocolate and this is what i found, and i am so happy i did. i will be baking these tonight after dinner!!! Thank you so much.
April 14th, 2008 at 4:22 pm
More perfection. Made these yesterday. Awesome as usual.