Ingredients:

  • 15 oz pumpkin puree
  • 0.5 cup neutral oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.75 cup light brown sugar
  • 0.25 cup granulated sugar
  • 1.75 cups all-purpose flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1.25 cups white chocolate chips

Instructions:

  1. Preheat your oven to 375°F. In a large bowl, whisk the pumpkin puree, oil, eggs, vanilla, and both sugars for at least 60 seconds until the mixture is glossy and emulsified.
  2. In a medium bowl, sift together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  3. Pour the dry ingredients into the wet mixture. Use a silicone spatula to fold gently, stopping when only a few streaks of flour remain to avoid over-mixing.
  4. Fold in the white chocolate chips. Divide the batter into a lined 12-cup muffin tin.
  5. Bake for 20 minutes until the tops spring back when touched and the kitchen smells like a spice shop.