I know what you’re thinking: “Pumpkin with white chocolate? I don’t know about that, Milady.” But trust me, these are amazing. It’s such a good combo and the sugar on top just makes it so delightfully crunchy.
I got this recipe a few years ago from a friend, and now I make it every Fall because it’s such a crowd pleaser! It’s really my go-to when it becomes pumpkin season.
Note: This recipe makes about 30 muffins and is easily cut in half if you don’t want or need quite that many muffins. But, I will say, these little babies freeze quite well.
2 cups sugar
1 (16 ounce) can pumpkin
1 teaspoon vanilla extract
1 cup vegetable oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
12 ounces white chocolate chips
Preheat oven to 400 degrees.
In a large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth. Mix dry ingredients together and add to the pumpkin mixture. Fold in the chips.
Fill greased or paper-lined muffin cups 3/4 full. Sprinkle with raw sugar.
Bake 16-20 minutes. I’ve found the sweet spot is typically 18 or 19 minutes, just depends on your oven I suppose. Pull out of the oven and let sit in the pan for a minute and then remove each muffin to a cooling rack.