Recipe by CelticMommy
"These spicy muffins are moist and full of flavor. The cranberry perfectly complements the pumpkin flavor while hints of orange keep the muffins tasting light. The white chocolate chips are optional if you want to make these more of a yummy dessert. The perfect fall treat!"
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3 1/2 cups
white chocolate chips
brown sugar, for topping
LOVED this recipe!! These muffins are awesome! I did change 2 things. I added some orange zest to the batter and used cinnamon instead of the allspice. I'm going to make this recipe into loaves and give them to my daughters teachers for Thanksgiving : )
I thought this recipe was really delicious. It was moist and full of rich flavors. I did not alter the recipe at all except that I made mini muffins instead of regular size and they baked for 17 minutes but I have an oven that runs very high.
I went a little crazy on the substitutions both because of what I had and to make it what I consider "breakfast worthy". This usually involves a bit more fiber and protein and less sugar. I used pineapple juice instead of orange, because that's what I had, and a cup of whole wheat for one of the white flours. I used 2 1/2 cups of sugar to lighten the sweetness and also added a few table spoons of wheat germ and 2/3 cup of whole oats into the flour mixture. I added a cup of chopped pecans with only 2/3 cup of craisins and 1/3 cup minced white chocolate bar. I always set the timer for less time than advised so I can check it with a toothpick and not overcook. I recommend the cupcake papers for regular muffins and cooking spray for minies because it's a little stickier. I may try it again with even less sugar but it was deicious!
The main thing I like about this recipe is the addition of the orange juice and suggest adding orange rind to taste. I omit the white chocolate chips because they are sickenly sweet and as it is cut sugar to half. Of course we do not like overly sweet muffins and otherwise it is a grand recipe for my files.
This recipe was a hit with my extended family and my husbands' co-workers around Thanksgiving this year. I used the 3 dozen version to make 4 giant, 20 medium and 12 mini muffins with paper wrappers in the tins and they baked up beautifully. I did add 1/3 cup of wheat germ
and 1/3 cup of bran buds.
These muffins turned out great! I substituted 1/2 cup applesauce for 1/2 of the oil. I cut the sugar to 2 cups. They were still very moist and just the right amount of sweet. I followed other reviewers and used 2/3 cup white chocolate chips. Was out of craisins, so I used a mix of regular raisins and golden raisins. Also only had one cup of OJ, so melted a fruit popsicle and added enough water to equal 1 cup. Could not tell in the final result. Added one teaspoon of cinnamon in addition to the allspice, and it was barely enough spice for such a large recipe. It made 19 regular size muffins and 48 mini-muffins. 4 boys and one husband ate them right up!
These were good although a little too sweet for me. My family loved them but the only thing is the white chocolate chips melted so you couldn't tell they were in there.
These muffins are so delicious! They are very moist, and the flavors blend together amazingly. Per other reviewers' suggestions, I did cut back the sugar to 2 1/2 cups and only added 2/3 cups white chocolate chips and craisins (each) and added 2/3 cup oatmeal. I think adding pecans would make it so scrumptious - but I'm taking these to a church breakfast and other people might have nut allergies. When I make some for home or family, I'll probably add pecans. I also did not sprinkle brown sugar on top. It's a muffin, not a cupcake, so I think a little less sweetness is o.k.
* Percent Daily Values are based on a 2,000 calorie diet.
White Chocolate Cranberry Pumpkin Muffins
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 77
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