When we lived in Raleigh, one of my favorite places to meet a friend was Sola Coffee. I’m not a big coffee drinker (and a girl can only justify a Sola Shake on special occasions), so my favorite thing to get on a “coffee” date was the pumpkin white chocolate chip muffin. And then I found out those moist, delicious muffins were really from Great Harvest (which was both good and bad, since I went there every week or so for bread and I suddenly started doing my bread run on Tuesdays, aka pumpkin white chocolate chip muffin day).
I was dreaming of these muffins, and I haven’t spotted them at my Great Harvest here in Wilmington. I googled around looking for a copycat recipe and didn’t find one (although there are a few out there for their pumpkin chocolate chip bread), so I decided to just tweak my favorite, favorite pumpkin bread. It’s a little more cake than bread, if we’re being honest with ourselves, and since I was adding the white chocolate chips I healthified things a bit. (But just a bit.)
We were really fortunate here in Wilmington – we were spared most of the damage and drama from Hurricane Matthew two weekends ago. We were only without power for about 11 hours, and Sunday was sunny and beautiful and very fall-y feeling. We had all the windows open, and when the girls came in from helping with yard clean-up I put them to work in the kitchen to satisfy my craving for my first pumpkin treat of the season. They helped me mix the muffins up (one bowl for these babies) and sampled A Lot of white chocolate chips. My oldest was a little confused/offended about how un-chocolate-y white chocolate tastes, and that’s usually exactly how I feel, too, but I just love them in this context! The white chocolate chips create melty pockets of extra sweetness, but you still taste the pumpkin and spices.
So these muffins are tender and moist, warmly spiced, studded with white chocolate chips, and they bake up with these lovely puffy domed tops. I mean, look at these pretties! I have some beloved muffin recipes that aren’t beautiful (case in point), but these get all the heart-eye emojis.
We definitely have eaten these pumpkin white chocolate chip muffins for breakfast, but they’re more of a dessert. Or…an afternoon snack. Or a no-coffee-necessary coffee date treat. :o)Print
- 3/4 cup vegetable oil (such as canola or avocado oil)
- 1/4 cup unsweetened applesauce
- 1-1/2 cups sugar
- 1/2 cup brown sugar
- 3 eggs
- 1 (15-oz) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ground cinnamon (heap it up if you want!)
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups all-purpose flour
- 1 cup white whole wheat flour (or an additional cup of all-purpose)
- 1-1/2 cups white chocolate chips
- Preheat oven to 350. Beat oil, applesauce, and sugars in a large bowl until smooth. Add eggs and pumpkin and beat.
- Add half of the flour and all the spices, salt, and baking powder/soda. Mix just until combined. Scrape the sides, then add remaining flour and beat until just combined again. Fold in the white chocolate chips.
- Line two 12-cup muffin tins with paper liners, or grease/spray them. Fill each cup about 2/3 full. Bake 18-22 minutes (mine were perfect at 20 minutes).
You can use 1 cup of oil in place of the oil/applesauce combo.
This recipe is adapted from my pumpkin bread – I reduced the sugar, used part applesauce for the oil, and used some whole wheat flour to compensate for the fact that I was adding the chips! I also skipped the cloves, but you could add some if you’d like to!