White Chocolate Pumpkin Nut Muffins

Hello my friends!

I am coming to you from my office, sitting at my desk with fluffy socks, leggings and a sweatshirt.  FALL HAS FALLEN!  At least I hope it has.  I mean, the heater isn't coming on anytime soon, but, it is supposed to freeze tonight I believe.  I would like to see more of the sun but I am grateful for what I get.

As most of you know, I go in Tuesday for a right eye cornea transplant.  I had intended to get more recipes out but the last couple of weeks have been filled with nerves, to do lists and did I mention, nerves?  It has been hard to concentrate but hopefully I will get a few ready for you to be able to post while I am down.

This recipe is one I started making last fall.  It is super easy, super, "Fall-ish", and super good, which is definitely the most important part!  We love muffins at our house and you will find a ton of muffin recipes on my website.  I will link to some others at the end!

Here is what you will need:
White Cake Mix
15 oz can of pumpkin puree (not pumpkin pie mix)
1 tsp cinnamon (you can also use pumpkin pie spice)
1/2 cup white chocolate chips
1/2 cup nuts of your choice (I used slivered almonds, YUM)

Preheat oven to 350 F.  This recipe should yield about 16 muffins.  Line  your muffin tin with liners and set aside.
In a mixing bowl combine all ingredients and mix until combined.  You could use your stand mixer, but it is so easy to mix up quickly by hand, don't create the extra dishes for yourself!  Well, unless you want to!  You will get a thick batter.
Divide mixture into the muffin pan and bake for 25-30 minutes.  When a toothpick inserted comes out with no wet batter they are done.

Make sure to cut one in half while still warm and add a pat of butter and drizzle of honey!  I might be an expert on this particular muffin!

Enjoy my friends and thank you for stopping by!  Make sure to check out the video as well!

Other Muffin Recipes You Might Love!

Banana Crumble Muffins
BLueberries and Cream Crunch Muffins
Cranberry Almond Muffins
Chocolate Covered Cherry Muffins

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.