Name: Pumpkin White Chocolate Chip Muffins.
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24 muffins
Ingredients: 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

Ingredients

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

Instructions

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).

Notes

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!