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Special Pumpkin Muffins

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Submitted by: Castranova

 

The white chocolate chips that you will find hidden in these muffins if the perfect treat. The applesauce and cloves really make these special.
 

Ingredients

  • Muffins:
  • 3 cups all-purpose flour
  • 2 cups brown sugar
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 4 tsp pumpkin pie spice
  • 1/4 tsp powdered cloves
  • 1/2 tsp salt
  • 1-1/2 cups white chocolate chips
  • 2 cups canned or fresh pumpkin
  • 1/2 cup unsweetened applesauce
  • 3 large eggs
  • 3 tbsp oil
  • 1 tsp pure vanilla extract
  • Optional Glaze:
  • 2 tbsp melted butter
  • 2 tbsp rum or 1 tsp rum extract
  • 1 tsp pumpkin pie spice
  • 1 cup confectioner's (10X) sugar

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Method

Have all ingredients at room temperature before starting. Preheat oven to 500 degrees F. Prepare muffin tins by greasing and flouring, or spray with flour-added non-stick spray. In large mixing bowl, combine all dry ingredients and 3/4 cup of the white chocolate chips. (Flour should be aerated by whisking before lightly spooning into measuring cup and leveling off with knife or spatula.) In a medium bowl, whisk pumpkin and applesauce together till combined. Add eggs, one at a time, whisking well after each. Add the oil and vanilla and whisk again till smooth. Make a well in the dry ingredients and add the liquids all at once, mixing only till just barely combined and leaving the batter lumpy. It is better to under beat muffin batter, rather than over beat. Fill each muffin cup with 1/4 cup batter, or just to the top, but not over. Place muffins in oven and immediately reduce heat to 350 degrees F. Bake standard muffins for 16-19 minutes, or till toothpick inserted in center returns with just a few crumbs. Cool in pan on counter for 5 minutes, then remove muffins to rack to finish cooling. While muffins are cooling, prepare optional glaze, if desired. Heat butter on high in small bowl in microwave till almost melted, about 30-45 seconds. Add rum or extract, pumpkin pie spice and 10X sugar and whisk together. Drizzle over cooled muffins.

 

Notes: 1. 1-1/2 cups whole-wheat flour may be substituted for 1-1/2 cups of the all-purpose flour, if desired. 2. 3/4 cup chocolate, butterscotch or cinnamon chips may be substituted for half of the white chips, if desired. 3. Although the glaze is optional, it is recommended since it really takes this muffin to a whole new level. 4. 1-1/2 cups raisins soaked for 1 hour in hot rum, apple cider or apple juice may be substituted for the white chocolate chips. They should be drained and tossed with 1/4 cup of the flour before adding to batter; i.e., you must take the flour out of the 3 cups listed in ingredients. 5. This is a very versatile, flexible muffin recipe and can be made many different ways, but always delicious.

 

Number of Servings: 20-22

 

Submitted by: Castranova ()

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