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
- ½ cups all-purpose flour, sifted: 1 piece
- white sugar: 0.5 cup
- brown sugar: 0.25 cup
- pumpkin pie spice: 1 Tbsp
- baking powder: 2 tsp
- salt: 0.5 tsp
- pumpkin puree: 0.5 cup (or as needed)
- vegetable oil: 0.33333 cup
- milk: 0.33333 cup
- egg: 1 piece
- vanilla extract: 1 tsp
- lemon extract: 0.25 tsp
- white chocolate chips: 0.75 cup
- all-purpose flour: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C). Line 9 muffin cups with paper muffin liners.
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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.
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Pour pumpkin puree mixture into flour mixture; stir until batter is just combined.
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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.
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Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
