White Chocolate Pumpkin Pie Spice Muffins

Maggie May Schill

By
@NakedMaggie

Was thinking about making cookies. Then I didn't feel like getting my hands all icky playing in the cookie dough. Saw a few cans of pumpkin puree left over from my pumpkin pie experiments...went to work. After a few test on my batter I came up with something pretty yummy, and pretty in the spirit of the Autumn season. M y friends on Friday night gaming enjoyed them a lot. Even the husband who hates pumpkin stuff liked it. Enjoy!


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Comments:

Serves:

12

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Ingredients

3 1/2 c
flour,sifted
2 1/2 c
sugar
1 tsp
baking powder
1 tsp
baking soda
1 tsp
salt
1/2 tsp
cinnamon, ground
1 tsp
pumpkin spice
1 1/2 tsp
pure vanilla extract
2 c
pumpkin puree, canned or fresh
1/2 c
salted butter, softened
1/2 c
cream cheese, softened
2
eggs
1 1/2 c
white chocolate chips (more or less)

Directions Step-By-Step

1
Preheat oven to 350'F
Grease two muffin pans, or use paper muffin liners.
2
In a medium mixing bowl, sift flour, sugar, baking powder, baking soda, salt, cinnamon and pumpkin spice together. Set aside.
3
In a large mixing bowl, stir together pumpkin puree, butter, cream cheese vanilla extract and eggs.
4
Add the dry mixture to the wet mixture in quarters, until the batter is completely incorporated. The batter should be sticky, but not runny.
5
Fold in your chocolate ships.
6
Spoon batter into muffin pans evenly. Dust the top of each unbaked muffin with cinnamon and raw sugar.
7
Bake for 15-20 minutes, or until a tooth pick comes out clean when you prick the muffins.
8
Yields 2 dozen.

About this Recipe

Main Ingredient: Flour
Regional Style: American