Monday, November 10, 2014

White Chocolate Pumpkin Nut Muffins

Pumpkin season is in full force and I tried, so hard, not to jump in with both feet, but I did.  Well, actually I didn't.  I bought one can of pumpkin and used it for 2 recipes.  Fair enough?  You know I let nothing go to waste, and it just burns me when I write or make a recipe that calls for half of a can of pumpkin. This year, instead of getting mad, I am getting even.

I was sent a few awesome products by Yolli, a confectionery supplier. Oh my gosh...CUTEST stuff ever! I picked out these tiny, mini cardboard loaf form, called, "Mini-Backform". They come in a pack of 10 and are just about in between the size of a jumbo muffin and regular muffin, just in a loaf shape.  I simply adore the print, and it stays so vibrant after baking, which is a huge plus for me. I am grateful they sent these and wanted to use the rest of that pumpkin for some cozy deliciousness!  You can also find Yolli on Facebook as well!

This recipe will make 10 of these  mini forms, and I would guess 10 jumbo muffins as well. I can't even tell you how good these turned out, I just had to make my husband hide the rest, I keep picking at them.

So let's get our hands dirty, and make these delightful bites of pumpkin sweetness!  Get the coffee on!

You will need:
3/4 cup granulated sugar
1/4 cup brown sugar
1/3 cup butter (softened)
2 large eggs
3/4 cup pumpkin puree
1/4 tsp. salt
1/3 cup sour cream
1 tsp. baking soda
1 tsp. ground cinnamon
1 1/2 cups all purpose flour
1/2 cup sliced/slivered almonds (or nut of your choice)
3/4 cup white chocolate chips

Preheat your oven to 375 degrees F.  Line muffin tins with liners or get your little mini loaf forms put together. 

Cream together, sugars and butter.  When it is nice and creamed together, add in one egg at a time and mix until smooth.  Add in pumpkin, salt and sour cream and mix again.  When it is well incorporated add in baking soda and cinnamon, and flour and mix until the flour is just absorbed.  Don't over mix.  Next toss in the nuts and chips and fold in or give them a quick whirl in your stand mixer.  Fill your forms or liners.  This should make 1 dozen cupcakes or 10 mini loaves.  Bake for 20-25 minutes.  A toothpick inserted in the center should come out clean. 

Sit back and enjoy, because there are one of the best things I have ever tasted!

ENJOY!  You will be seeing a couple of other products from Yolli coming up in holiday blogs.  I can't get enough!!

Disclaimer:  All products were sent to me complimentary.  All opinions are my own, and I was not, and never will be reimbursed for a favorable review of any product. 

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