While I was making these, I had my doubts that this recipe was going to work. It specifically calls for 12 muffins. There was so much batter that it filled the 12 muffin cups to the top. I'm sure we've all had the unpleasant experience of overflowing muffins when we have filled the muffin cups more than the usual 2/3 full. Thankfully the small amount of baking powder meant that these muffins did not rise much at all so aside from a couple of overly large ones, they came out surprisingly well. I have to admit I omitted the nuts. I don't know if an additional 1/2 cup of walnuts would have been too much for only 12 muffins.
The taste was absolutely delicious. They were even better the second day but I just didn't care for the white chocolate chips in them. I honestly think that this recipe would be much better if it were made with semi-sweet chocolate chips. My preference would be for the mini chips rather than full sized ones.
Verdict: Not bad, but I don't think I will be making these again.
Pumpkin and White-Chocolate Muffins
(Source: The Star Ledger )
1 2/3 cups flour
3/4 cup sugar
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon powdered ginger
Pinch nutmeg
2 eggs, lightly beaten
8 tablespoons melted butter
1 cup pumpkin puree
1 cup white chocolate chips
1/2 cup walnuts, chopped
Blend together flour, sugar, baking powder and soda, cinnamon, ginger and nutmeg. Make well in middle of dry ingredients. Place eggs, melted butter and pumpkin in well. Blend together well. Stir in chips and nuts. Spoon batter into 12 muffin tins fitted with paper muffin liners. Bake at 350 degrees for 25 minutes. Remove to wire rack.
Yields 12 muffins.
Recycle: pumpkin puree can
Compost: eggshells
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