You better like pumpkin or you’re in big trouble. Pumpkin is everywhere! Cereal, cookies, cakes, breads, muffins, breakfast treats, ice-cream, Oreos — It’s the flavor of the year! Maybe even the flavor of the century! It seems like there’s been a pumpkin explosion in the aisles of every grocery store, from Whole Foods to Stop & Shop to Shoprite to Acme. For some of you, this is a welcome over-saturation. To others it might be “enough already”. At any rate, all these processed and branded pumpkin snacks, breakfasts and desserts makes me realize now more than ever we need to do go back to the basics and bake something from scratch with pumpkin as the star. Nothing compares with the aroma of cinnamon and pumpkin swirling about your kitchen. No matter how many products you’ll find in the stores, you won’t get that pumpkin smell unless you turn on the oven and start mixing.
| Servings |
| 36 medium sized muffins |
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Moist, fluffy and perfectly pumpkin, these muffins are a fall delight. White chocolate compliments the pumpkin, making this a decadent breakfast or afternoon snack. Wrap well and freeze some for later in the season. Watch out! The sweet aroma of nutmeg, cinnamon and cloves may entice your neighbors to your front door.
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- 1/2 cup vegetable oil
- 3 cups granulated sugar
- 1 15 oz canned pumpkin
- 4 whole eggs
- 1 tsp vanilla extract
- 3 cups white flour
- 2 tsp baking soda
- 1 1/4 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1 1/2 cups white chocolate chips
- 1/2 cup freshly squeezed organge juice (approximately 2 oranges)
- Pre-heat oven to 350 degrees.
- Line muffin tin with cupcake liners and spray with baking spray.
- In a large mixing bowl, combine oil, pumpkin puree, sugar and eggs. Mix well until creamy.
- Add flour, baking soda and salt. Mix together. Add the orange juice and combine until smooth. Fold in the chocolate chips.
- Bake for approximately 24 minutes on the center rack of an oven until firm to the touch.
Suz says
Looks like a great recipe! Sounds so yummy!