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SALT & PREPPY

Charlotte Park

Muffins

White Chocolate Pumpkin Muffins

White Chocolate Pumpkin Muffins
2016-05-22 14:55:03
Yields 12
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 1/2 cups flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1 teaspoon pumpkin pie spice
  6. 1 1/3 cup canned pumped
  7. 1/3 cup vegetable oil
  8. 2 eggs
  9. 1 1/4 cups plus 1 tablespoon sugar
  10. 1 teaspoon cinnamon
  11. 3/4 cup white chocolate chips
Instructions
  1. Preheat the oven to 350 degrees and spray a muffin tin with pam. In a medium bowl, stir together the flour, baking powder, baking soda, salt and pumpkin pie spice. In a large bowl whisk together the pumpkin, oil, eggs, and 1 1/4 cup sugar. Add half the dry ingredients to the wet and stir until combined. Repeat with remaining other half of dry ingredients. Fold in the chocolate chips. Fill each muffin tin 3/4 way with batter. In a small bowl, stir together last tablespoon of sugar and teaspoon cinnamon. Sprinkle over each muffin and bake until golden brown or a toothpick inserted into the center comes out clean, 25-30 minutes. Let cool completely before removing from tins. Store in an airtight container at room temperature for up to 3 days, or freeze if wanting to keep longer.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
SALT & PREPPY https://www.saltandpreppy.com/

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