Ingredients:

  • 15 oz pumpkin puree
  • 2 large eggs
  • 1/2 cup neutral oil
  • 1 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp sea salt
  • 1 cup white chocolate chips

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a standard muffin tin with paper liners.
  2. In a large mixing bowl, create the wet emulsion by whisking together the pumpkin puree, eggs, neutral oil, brown sugar, granulated sugar, and vanilla extract until completely smooth.
  3. Place a sifter over the bowl and add the all-purpose flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and sea salt. Gently fold the dry ingredients into the wet mixture using a silicone spatula just until no flour streaks remain. Do not overmix.
  4. Gently fold in the white chocolate chips.
  5. Distribute the batter evenly among the 14 muffin cups, filling them nearly to the top to encourage high domes.
  6. Bake at 375°F (190°C) for 22 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.