Perfectly Pumpkin Muffins
Lovely and moist with a salted caramel top, they are the perfect pumpkin muffin. Tender and sweet, with white chocolate chips, perfectly pumpkin.
- 4 large eggs
- 2 cups/400g white granulated sugar
- 1 1/2 cups/336ml vegetable or canola oil
- 1 3/4 cups/428ml pumpkin puree
- 3 cups/375g all-purpose flour
- 1 Tbsp. ground cinnamon
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 1/2 cup/250g white chocolate chips
- Salted caramel sauce
Preheat oven to 375°F/190C. Prepare 18 muffin cups by greasing (both cup and top of tin) or lining with paper liners and lightly greasing top of tin. (These are fairly moist so paper liners are not really necessary unless you prefer). Set prepared pans aside.
Beat eggs slightly in a large bowl. Add sugar, oil and pumpkin and beat thoroughly. Combine dry ingredients in a medium bowl. Add dry ingredients to wet ingredients and mix until smooth. Now add the chocolate chips and fold in.
Divide the batter between 18 muffin cups. You’ll be filling them almost to the top of the liners, with just a bit of the liner showing. Sprinkle on more chocolate chips.
Bake at 375°F/190C for 22 – 25 minutes, testing with a cake tester to be sure they are cooked before removing from oven (If undercooked, they will collapse as they cool, so be sure to test. They will look done even when they’re not actually). Muffins should be very lightly browned on top and around edges when cooked.
Allow to cool in pans at least 5 minutes before removing from pans, as they are quite soft when hot.
To finish, drizzle salted caramel over the top and dig in!!!