Ingredients for Pumpkin And White Choc Muffins
- Eggs
- Oil
- Applesauce
- Prepared Pumpkin
- Unsweetened Plain Yogurt
- Sugar
- Flour
- Baking Powder
- Baking Soda
- Nutmeg
- Ginger Powder
- Clove
- Vanilla Bean Paste
- Salt
- Cocoa
- White Chocolate Pieces
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How to Make Pumpkin And White Choc Muffins
- Preheat oven to 180°C (350°F). Line a 24-cup muffin tin with paper liners or grease well.
- Prepare the pumpkin puree: Dice 1 cup of pumpkin (about 1 small pumpkin). Microwave in high power for 5-7 minutes, or until softened. Puree until smooth using an immersion blender or regular blender. Set aside.
- In a large bowl, whisk together: 1 cup pumpkin puree, 1/2 cup milk (dairy or non-dairy), 1/4 cup melted coconut oil, 2 large eggs, 1 teaspoon vanilla extract, and 1/2 cup maple syrup (or honey).
- In a separate bowl, whisk together the dry ingredients: 2 cups whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt.
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Fold in 1 cup of white chocolate chips.
- Fill each muffin cup generously about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
76g
Fat
15g
Carbs
11g
