White Chocolate Pumpkin Spice Muffins Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 9 muffin cups with paper muffin liners.
• Whisk 1 1/2 cups sifted flour, white sugar, brown sugar, pumpkin pie spice, baking powder, and salt together in a large bowl. Stir pumpkin puree, vegetable oil, milk, egg, vanilla extract, and lemon extract together in another bowl.
• Pour pumpkin puree mixture into flour mixture; stir until batter is just combined.
• Stir white chocolate chips and 1 tablespoon flour together in a bowl until chips are coated. Fold chips into batter; spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

Steps:

• 1. Preheat oven to 350'F Grease two muffin pans, or use paper muffin liners.
• 2. In a medium mixing bowl, sift flour, sugar, baking powder, baking soda, salt, cinnamon and pumpkin spice together. Set aside.
• 3. In a large mixing bowl, stir together pumpkin puree, butter, cream cheese vanilla extract and eggs.
• 4. Add the dry mixture to the wet mixture in quarters, until the batter is completely incorporated. The batter should be sticky, but not runny.
• 5. Fold in your chocolate ships.
• 6. Spoon batter into muffin pans evenly. Dust the top of each unbaked muffin with cinnamon and raw sugar.
• 7. Bake for 15-20 minutes, or until a tooth pick comes out clean when you prick the muffins.
• 8. Yields 2 dozen.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Whisk flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt together in a large bowl. Mix in brown sugar, making sure everything is well combined.
• Make a well in the center of the dry ingredients with a spoon. Add in pumpkin puree, eggs, vegetable oil, sour cream, and vanilla extract. Stir until batter is just blended. Add 3/4 cup chocolate chips and stir until well combined.
• Divide batter evenly between the prepared 12 muffin cups. Sprinkle remaining 1/4 cup chocolate chips on top.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.