Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Pumpkin puree: 1 cup (120g)
- Granulated sugar: 1 1/2 cups (300g)
- Baking soda: 1 teaspoon (5g)
- Baking powder: 2 teaspoons (10g)
- Salt: 1/2 teaspoon (2g)
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120ml)
- Buttermilk: 1 cup (250ml)
- White chocolate chips: 1/2 cup (100g)
- Dried cranberries: 1/2 cup (50g)
- Pumpkin pie spice: 1 teaspoon (5g)
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Difficulty Level: 2 (Easy to Moderate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In a separate bowl, combine the pumpkin puree, sugar, eggs, oil, and buttermilk. Mix until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Stir in the white chocolate chips and cranberries.
- Fill the prepared muffin cups about 3/4 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information: (Per muffin)
- Calories: 350
- Fat: 15g
- Carbohydrates: 55g
- Protein: 5g
Dish Characteristics:
- Soft and moist
- Creamy white chocolate and tangy cranberries
- Warm and cozy pumpkin flavor
- Perfect for breakfast, brunch, or dessert
User Comments:
- "These muffins are absolutely delicious! The perfect balance of pumpkin, chocolate, and cranberries."
- "I love the moist texture and the hint of pumpkin spice."
- "These muffins are a great way to enjoy the flavors of fall."
- "I'm not a huge fan of pumpkin but these muffins are amazing!"
- "They're so easy to make and always turn out perfect."
Special Precautions and Tips:
- Do not overmix the batter, as this can result in tough muffins.
- If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- For a gluten-free version, use gluten-free flour instead of all-purpose flour.
- You can substitute pecans or walnuts for the cranberries if desired.
