Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp pumpkin pie spice
  • 1 cup canned pumpkin puree
  • 1/2 cup melted unsalted butter
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup white chocolate chips
  • 1 tbsp all-purpose flour

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, whisk together the 2 cups of flour, baking soda, baking powder, salt, and pumpkin spice.
  3. In a separate tiny bowl, toss the white chocolate chips with 1 tablespoon of flour until lightly dusted.
  4. In a large mixing bowl, whisk the melted butter and brown sugar until smooth.
  5. Beat in the eggs one at a time, followed by the pumpkin puree and vanilla extract, mixing until the batter is a uniform cream.
  6. Pour the dry ingredients into the wet mixture and gently fold with a spatula until no streaks of white remain.
  7. Fold in the floured white chocolate chips.
  8. Scoop the batter into lined muffin tins, filling them about 3/4 full.
  9. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.