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.
| 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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Ingredients
- 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)
Servings: medium sized muffins
Instructions
- 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.
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