Pumpkin muffins with white chocolate and dried cranberries are the perfect treat for those chilly autumn days. Spiced with cinnamon and a hint of cloves, they combine the best seasonal flavours. These muffins are soft and moist inside – simply delicious! They’re ideal as a quick snack on the go or a sweet treat with your afternoon coffee. Grab your pumpkin and get baking!
Why make pumpkin muffins?
These muffins are made with wholemeal flour, giving them more nutritional value compared to traditional bakes. The pumpkin purée makes them incredibly moist, while cinnamon, cloves, and dried cranberries bring out that cosy autumn vibe. And the white chocolate? It adds a sweet touch that pairs beautifully with the subtle pumpkin flavour.
To make these muffins, you’ll need pumpkin purée, which you can easily prepare in advance. Just roast your pumpkin, blend it until smooth, and you’re ready! I’ve shared a detailed recipe for the perfect pumpkin purée on the blog, including tips on how to achieve the ideal consistency.
Don’t like white chocolate? No problem!
If white chocolate isn’t your thing, don’t worry! You can easily swap it for milk or dark chocolate. You could even throw in some nuts – walnuts, pecans, or hazelnuts would all work well. These muffins are super versatile, so whatever extras you choose, they’ll still turn out delicious!
Muffins for everyone, not just pumpkin fans! Even if you’re not a fan of pumpkin, these muffins might surprise you. The pumpkin flavour is subtle, but it adds a lovely moisture that makes the muffins soft and fluffy. It could be the perfect way to convert someone to this autumn veggie!
Pumpkin muffins with white chocolate | Wholemeal
Ingredients
- 200 g wholemeal wheat flour
- 300 g thick pumpkin purée
- 100 g sugar
- 80 ml oil
- 60 g dried cranberries
- 60 g white chocolate
- 3 eggs (at room temperature)
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground cloves
Instructions
- Preheat the oven to 180°C and line a muffin tin with 8 paper cases.
- In a bowl, combine the flour, sugar, baking soda, cinnamon, and cloves.
- In another bowl, whisk together the eggs, oil and pumpkin purée.
- Add the dry ingredients to the wet ones and mix until just combined.
- Gently fold in the chopped white chocolate and dried cranberries.
- Divide the batter * evenly between the 8 cases.
- Bake your muffins for about 20-25 minutes or until dry toothpick. Enjoy!
Notes
www.goodbalancedfood.com
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