White Chocolate Chip Pumpkin Muffins

Products Used
0
74
74
By Jessica Kraft
Prep Time:
10m
Bake/Cook Time:
20m - 25m
Yield:
16 muffins

A fall favorite, these pumpkin muffins are gently spiced with cinnamon, nutmeg and clove. For a new twist, we sprinkled in white chocolate chips to add a touch of smooth and milky vanilla flavor. A simple, light dusting of cinnamon sugar completes this autumn treat. Serve with a cold glass of milk, a hot cup of tea or a simmering mug of apple cider. 

Un favorito de otoño, estos panecillos de calabaza están condimentados ligeramente con canela, nuez moscada y clavitos. Para un nuevo giro, los espolvoreamos con chispas de chocolate blanco para agregar un toco de suave y cremoso del sabor de vainilla. Un simple, ligero espolvoreo de azúcar de canela completa este postre de otoño. Sírvalo con un vaso frio de leche, una taza de té caliente o una taza de cidra de manzana caliente.

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Ingredients

    • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

    Directions

    1. Preheat oven to 350°F. Line a muffin pan with paper liners or grease very well. Set aside.
    2. In a large bowl, whisk together flour, baking soda, baking powder, brown sugar, granulated sugar, spices, and salt. Set aside.
    3. In a separate large bowl, whisk pumpkin puree, vegetable oil, milk, and eggs. Make a well in center of  flour mixture and add pumpkin mixture. Whisk by hand or with a hand mixer until fully combined. Be sure to scrape bottom of the bowl with a rubber spatula to ensure all dry ingredients are incorporated. Fold in white chocolate chips by hand.
    4. In a small bowl, stir cinnamon and sugar together.
    5. Fill muffin liners 3/4 full. Sprinkle tops with 1-2 tsp of cinnamon sugar. Bake muffins for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pan for 10 minutes before transferring to a wire rack to finish cooling.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Jessica Kraft @sprinklesomesugar.

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    Panecillos de Calabaza y Chispas de Chocolate Blanco

    Products Used
    0
    74
    74
    Por Jessica Kraft
    Tiempo de preparación:
    10m
    Tiempo de cocción / cocción:
    20m - 25m
    Rendimiento:
    16 panecillos

    Un favorito de otoño, estos panecillos de calabaza están condimentados ligeramente con canela, nuez moscada y clavitos. Para un nuevo giro, los espolvoreamos con chispas de chocolate blanco para agregar un toco de suave y cremoso del sabor de vainilla. Un simple, ligero espolvoreo de azúcar de canela completa este postre de otoño. Sírvalo con un vaso frio de leche, una taza de té caliente o una taza de cidra de manzana caliente.

    Clasificación:
    Califíquelo usted mismo
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    Ingredientes

    • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

    Direcciones

    1. Precaliente el horno a 350 F. Forre una bandeja de panecillos con los separadores de pape; o engrase muy bien. Ponga a un lado.
    2. En un envase grande, usando una espumadora, mezcle juntos harina, bicarbonato de Sodio, polvo de hornear, azúcar morena, azúcar granulada, especies y sal. Ponga a un lado.
    3. En un envase grande aparte, usando una espumadora, mezcle el puré de calabaza, aceite vegetal, leche y huevos. Haga una hendidura en el centro de la mezcla de harina y agregue la mezcla de calabaza. Bata a mano o con una batidora de mano hasta que todo esté completamente combinado. Asegúrese de raspar el fondo del envase con una espátula de goma para asegurarse de que todos los ingredientes secos están incorporados. Usando movimientos envoltorios agregue las chispas de chocolate blanco.
    4. En un envase pequeño, mezcle la canela y el azúcar juntas.
    5. Rellene los separadores de panecillos hasta que estén 3/4 llenos. Espolvoree la parte de arriba con 1 a 2 cucharaditas de el azúcar de canela. Hornee los panecillos de 20 a 25 minutos o que cuando se inserte un mondadientes este salga limpio. Deje enfriar en la bandeja por 10 minutos antes de transferir a un estante de alambre para que se terminen de enfriar.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Jessica Kraft @sprinklesomesugar.

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