Traditionally, I always make pumpkin chocolate chip muffins as soon as the fall hits. The flavors of the muffin just epitomize the season for me, making me feel ready to get warm and cozy during the crisp weather. This year, I decided to take that same recipe and change it up a little bit, just to try something new. Instead of mini chocolate chips, I stuffed the muffin with white chocolate chips and cranberries, before topping it off with a few pepitas. I ended up loving the combination of flavors and will definitely be making them again in the future! I just wish they sold mini white chocolate chips, since the smaller chips spread out in the batter bit better.
For this recipe I ended up making a pan of 12 regular muffins, and used the rest of the batter to make a pan of 12 mini muffins. I also used some leftover Halloween muffin tins that I had sitting around.
Pan: Muffin tin
Yield: about 16 regular muffins
Oven prep: Bake at 400˚ F
What You’ll Need:
• 2 eggs
• 1 cup sugar
• 1/2- 16 oz. can pumpkin
• 3/4 cup oil
• 1 1/2 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/2 cup white chocolate chips
• 1/2 cup dried cranberries
• (optional) pepitas to put on top of the muffins
Directions:
1. Using a large mixing bowl, mix the eggs, sugar, pumpkin, and oil until smooth.
2. Combine the flour, baking soda, baking powder, and cinnamon in a separate bowl.
3. Slowly add the mixture to the pumpkin mixture and stir well, until all clumps are dissolved.
4. Fold in the white chocolate chips and cranberries.
5. Line the muffin tin with muffin cups. Pour the mixture into the cups about 3/4 full.
6. If you want to add pepitas to the tops of the muffins, press in about 5-8 into the tops of each muffin prior to putting into the oven.
7. Bake for 16-20 minutes, or until they are golden brown.
8. Cool in the pan for 10 minutes before removing.
Here are some photos of the final product:
I love muffins
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