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
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.