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
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.