Saturday, October 19, 2013

White Chocolate Chip Pumpkin Muffins

Happy Saturday everyone! I have a full weekend free from work-- I can hardly believe it! Before I go on my training run, I wanted to share a delicious recipe with all of you. Blogland has been on a pumpkin rampage since fall rolled around, so it's about time I pitched in and celebrated fall with a pumpkin recipe.

It's the weekend and weekends call for special treats! I made these White Chocolate Chip Pumpkin Muffins last weekend while I was on my pumpkin kick and oh my... they were pretty tasty! Totally decadent, but really moist and flavorful. You should make these ASAP.

Makes 12 Muffins


3/4 cup brown sugar
1/4 cup canola oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
heaping 1/4 teaspoon ground cloves
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 cup white chocolate chips (feel free to use anywhere between 1/2 and 1 cup)


Preheat your oven to 400*F. Fill the muffin pan with muffin liners (if you don't have any, cooking spray and flour work well).

In a medium mixing bowl, beat the eggs and add the remaining wet ingredients. Mix well.

In a small mixing bowl, combine the dry ingredients and mix well.

Slowly incorporate the dry mixture into the wet mixture. Fold in the white chocolate chips.

Fill the muffin tins 2/3 full and bake for 15-20 minutes.



  1. YUM! These sound absolutely divine! This would be great to link up to Create It Thursday #25…it's live now! Hope to see you there!

    1. Thanks, Leslie! They're delicious! I linked up :)

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