Pumpkin muffins with white chocolate | Wholemeal
Pumpkin muffins with white chocolate and dried cranberries are the perfect treat for those chilly autumn days.
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
* The batter consistency can vary depending on the purée you use. If the mixture seems too runny, feel free to add an extra 3-4 tablespoons of flour.
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