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!
#pumpkin #fallbaking #pumpkinmuffins #pumpkinbread #whitechocolate #chocolate #whitechocolatepumpkinmuffins #muffins
Comments