The perfect fall muffin recipe. The combination of the pumpkin and white chocolate are reminiscent of pumpkin cheesecake. Yum! For a lighter muffin be sure to sift your flour and level off the measuring cup. Do not over-mix batter to ensure your muffins are tender.
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.
Per Serving: 323 calories; protein 4.5g; carbohydrates 44.5g; fat 14.5g; cholesterol 24.6mg; sodium 300.2mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.