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.


All text and images on this site have ALL RIGHTS RESERVED Copyright (c) 2006 by Peabody Rudd.



  1. 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!

  2. 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!

  3. 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!

  4. Yum. I can imagine those two flavors together and like them. Funny, I cooked a squash bread yesterday inspired by Macrina in Seattle ;-)

  5. 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.

  6. 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.

  7. Hey – I just made these and they turned out fabulous! Thanks for the recipe. They’re so cakey you could serve them for dessert!

  8. I love a good pumpkin muffin… and with white chocolate chips? Yowza!

  9. I am totally making those! I love pumpkin everything!

  10. oh no you did not! That looks ridiculously good Peabody.

  11. 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!

  12. I’m going to make these now… mmmmm…

  13. 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!

  14. 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.

  15. More perfection. Made these yesterday. Awesome as usual.

  16. I make these muffins on a regular basis, I thought it might be helpful to know that they are the best muffins eva! I tried them with plain chocolate chips once when I was out of white..not the same, but still delicious, peabody you are a genius.

  17. I just made these last night and they turned out perfectly! They are so good and all of them were gobbled up quickly by my coworkers!

  18. I make these often.. INCREDIBLE !!
    I add about 1/4 cup veg. oil to make them a bit more moist.

  19. I love this recipe! I’ve experimented with it and substituted pecans for walnuts. Also, throw in some cranberries for a plump flavorful treat! Thank you for the recipe!

  20. I thought that I had commented on this recipe long long ago when I first made them but apparently I did not. I make these muffins a few times a year and I absolutely LOVE them!

  21. Has anyone tried these in a loaf pan?

  22. @Erin- it would work in a loaf pan you would have to adjust the time.

  23. I came across this recipe on Pinterest and made mini muffins yesterday. My boyfriend and his coworkers have claimed they are the best (mini) muffin they have ever had. I will be making these again very soon. Thank you!

  24. I LOVE pumpkins also.. the look, colors, shape smell and the taste…I am going to try these very soon. I make a really good pumpkin bread that does not have eggs so a friend’s grandson, who is highly allergic can enjoy it. Keep up with the recipes.. all us pumpkinalolics can’t wait!

  25. Can anyone share whether it’s a big can or a small can of pumpkin? Or, how many oz are needed? Thanks :)

  26. @stephanie- its 1 cup pumpkin 8 ounces in a cup

  27. Just made them and they were amazing! :) I switched out the all purp flour for Bob’s Red Mill Gluten free all purp baking flour and swapped out the baking powder for 3/4 tsp of Xanthan gum. 1st one I ate was perfect, upon removing the rest from muffin tin, one fell apart…really it did, so I had to eat that one too! hahaha it was a little gooey in the center, so I think next time maybe a couple minutes longer for baking…possibly do to the gluten free…just a guess as I am just starting to bake gluten free, this was actually my first attempt! Yay!!! Thanks for the great recipe..The family is going to LOVE these!!

  28. If I use fresh pumpkin what is the procedure – same quantity and cook first?

    Please let me know as I would like to cook these today – I have all the ingredients ready and waiting.

    Thank You

  29. @P- Simmons- it should be the same amount.

  30. I used applesauce instead of butter (4 oz) along with 1/4 tsp smart balance, and used macadamia nuts instead of walnuts and they came out amazing! I also swapped half the sugar for brown sugar. Thanks for an amazing recipe!!!

  31. is it pumpkin purée you use in this recipe? Or pumpkin pie filling?

  32. Purée

  33. I just wanted to let you know I just finished making these muffins and they are delicious! I made it just like the recipe with the exception of adding some cinnamon chips that I had leftover from another recipe. I made them into mini-muffins to take to work. I gave one to my granddaughter (18 months old) and she wanted more! Thanks for the wonderful recipe.

  34. Great to hear @Cheri


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