I love the taste of pumpkin, I know it’s a flavor that is mostly associated with the fall but that doesn’t mean that it can’t be enjoyed throughout the entire year. I love muffins, they are so versatile and can be either as either a sweet or savory dish and with any meal of the day. I love what might considered “traditional” flavored muffins, such as blueberry, strawberry, oat bran and so on but I also enjoy experimenting with different flavor combinations. I have done exactly that with this recipe. Most people that heard this flavor combination gave me a funny look at first, but once they tried it they really enjoyed it and even asked for the recipe! I love this flavor combination; I love pumpkin anyway but paired with the sweetness of the white chocolate and the tartness of the cranberries; it’s unique but so delicious!
Now onto the giveaway. The giveaway will be for a $15.00 giftcard to Penzey’s. To enter the giveaway please leave a comment telling me what your favorite spice is and even what your favorite recipe is using the specific spice, links welcome! To gain an additional entry “like me” on Facebook and then come back and leave a comment telling me that you “like me”.
Giveaway ends next Friday, July 8th at 11:59P.M.
Cranberry, White Chocolate and Pumpkin Muffins
Ingredients:
1 Can pumpkin
1 Stick (1/2 Cup) butter
1 1/4 Cup sugar
2/3 Cup brown sugar
1 1/2 Tsp baking powder
1 Tsp salt
2 1/2 Cups flour
1/2 Tsp cinnamon
1/4 Tsp allspice
3 Eggs
1/4 Cup sour cream
6 Oz White chocolate chips
1/2 Cup dried cranberries
Directions:
Preheat oven to 350. Spray a muffin pan with non-stick spray and set aside.
In a large bowl sift together flour, baking powder, salt, flour, cinnamon and allspice. Set aside.
Place butter and granulated sugar in a bowl of a stand mixer, cream ingredients together using the paddle attachment. Add brown sugar and combine with other ingredients, then add eggs, one at a time, until all ingredients are incorporated. Add half of the flour mixture and combine. Add pumpkin and combine and then the rest of the flour mixture. Once ingredients are mixed, add the sour cream and mix on low until incorporated. (If mixture is too wet add a little more flour) Turn mixer up to medium-high and mix for 1 to 2 minutes, until aerated.
Stir in the chocolate chips and cranberries by hand. Make sure all ingredients are evenly incorporated throughout the mixture.
Spoon mixture into prepared muffin pan, place in oven and cook for 18-22 minutes, until muffins spring back and are golden brown. Remove from oven, dip tops in sugar in the raw, and place on cooling racks. Allow to cool completely then place in an air tight container to store.
Recipe Source: A Lynsey Original
Ground sage is my favorite.
I added you as a like on my facebook page. Carries Sweet Life.
I love cinnamon!
Cinnamon and garlic are my two favorite spices.
I liked you on Facebook.
I love cloves.
I love cumin.
I am currently loving the tandoori spice I use in my tandoori lentil and sweet potato recipe! Love penzey's!
I love all the salt free spices that Penzey's have. 🙂
I liked you on fb!
My favorite Penzeys spice is their Sandwich Sprinkle. It's great on Paninis and Pizzas.
I like their Mural of Flavor spice blend. It is great added to sauteed vegetables.
I like Garlic powder
Liked you on facebook.
Penzey's Extra Fancy Vietnamese Cinnamon is da BOMB.
First of all, I liked you on Facebook. Second, my favorite spice is Adobo seasoning! So tasty!