Description
The perfect fall muffin recipe. The combination of the pumpkin and white chocolate are reminiscent of pumpkin cheesecake. Yum! For a lighter muffin be sure to sift your flour and level off the measuring cup. Do not over-mix batter to ensure your muffins are tender.
Ingredients
- 1 ½ cups all-purpose flour, sifted
- ½ cup white sugar
- ¼ cup brown sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup pumpkin puree, or as needed
- ⅓ cup vegetable oil
- ⅓ cup milk
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon extract
- ¾ cup white chocolate chips
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line 9 muffin cups with paper muffin liners.
- Whisk 1 1/2 cups sifted flour
- white sugar
- brown sugar
- pumpkin pie spice
- baking powder
- and salt together in a large bowl. Stir pumpkin puree
- vegetable oil
- milk
- egg
- vanilla extract
- and lemon extract together in another bowl.
- Pour pumpkin puree mixture into flour mixture; stir until batter is just combined.
- Stir white chocolate chips and 1 tablespoon flour together in a bowl until chips are coated. Fold chips into batter; spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean
- 15 to 20 minutes.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 9