White Chocolate Pumpkin Muffins

1/2 15oz can pure pumpkin puree

2 large eggs

1/2 c canola or vegetable oil

1 1/2 c granulated sugar

1 3/4 c ap flour

1/3 c room temperature water

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/2 tsp vanilla

1/2 c dairy free white chocolate chips (optional)

Preheat over to 350 degrees F, and line a muffin pan with wrappers.

In the bowl of a stand mixer combine all wet ingredients and sugar and blend well. Slowly while mixer is on medium/medium-low add all remaining ingredients except ap flour and dairy free white chocolate chips.

Once all ingredients are thoroughly combined slowly add in ap flour a little at a time until thoroughly combined. Texture should be similar to that of a cake batter. Add in dairy free white chocolate chips if you are using.

Fill wells about 1/2-2/3 of the way full. Bake for 18-24 minutes until muffins slightly spring back when touched and an inserted toothpick comes out clean.

Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Enjoy!

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