I love all things pumpkin. Pumpkin bread, pumpkin spice lattes, pumpkin muffins. You name it, I love it just the way it is. My boys like it too but love the kind that have chocolate chips in it. I’ve made that before and they were good, but something just never tasted quite right to me. One day, I went to make them and didn’t have any chocolate chips but I had some almond bark. I chopped it up into chunks and used that and it was out of this world amazing. The only problem with the almond bark was that it melted inside the muffin, making them gooey and not muffin like. My husband said he liked it like that but I wanted to see how they’d do with white chocolate chips. The result? Sweet perfection. Even if you don’t use my pumpkin muffin recipe, add white chocolate chips to yours next time and see if you like them better!
The story behind the amount of pumpkin in this recipe is this. Every time I’ve gone to make these muffins I have previously opened a can to make pumpkin scones. That recipe calls for 1/2 cup pumpkin, hence the canned pumpkin this recipe is the remaining can minus 1/2 cup. You can replace the applesauce in this recipe and use the whole can of pumpkin if you desire.
Ingredients
2 1/2 cups flour (I used whole wheat pastry)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 cup sugar
1 can pure pumpkin minus 1/2 cup
1 tablespoon honey
2 tsp vanilla
2 eggs
1 tablespoon pumpkin pie spice
1/3 cup plain greek yogurt or sour cream
1/3 cup apple sauce
3 tablespoons coconut oil
1/3 cup milk
1 bag white chocolate chips (I used these) minus a handful
Pre-heat oven to 375. In a medium bowl, whisk flour, baking powder and baking soda, set aside. In a large bowl mix sugar, pumpkin, honey, vanilla, eggs, spice, yogurt, apple sauce and oil on medium speed for 1-2 minutes. Add in flour, chips and milk, stir by hand until well combined.
Using an ice cream scoop, evenly fill 18 large or 24 medium muffin tins lined with muffin cups. {I have found these are the absolute best muffin wrappers ever. Nothing sticks to them and they bake up beautifully!}
Add a few more chocolate chips to the tops of your muffins before baking. Bake muffins for 15 minutes and allow to cool for at least 10 minutes before eating. These are actually even better the next day. Enjoy!
*We have reduced our sugar intake so 1/2 cup is plenty for us when combined with the chocolate chips, if you like a super sweet muffin, you can up it to a whole cup and reduce the chips to 2 cups.
