Pumpkin White Mocha Muffins (dairy-free)
Updated: Oct 26, 2020
Once upon a time, in a land far far away...
Oops, my bad. You probably just want the recipe, not my whole life story.
Here you go.
Pumpkin White Mocha Muffins
1 3/4 c. all-purpose flour (Can sub. 1 1/2 cups of your favorite gluten-free blend. I love Bob's Red Mill)
1 c. brown sugar, lightly packed
1 tsp. baking powder
1 TB cinnamon
1/2 tsp baking soda
1/2 tsp. salt
1 can (15 oz) pumpkin
1/2 c. oil or melted butter
1/4 c. very strong coffee, cooled (I want to try instant coffee next time for a stronger kick, but this is what I had on hand)
2 cups white chocolate chips
Mix dry ingredients. Whisk together egg, oil, pumpkin, and coffee. Blend with dry ingredients and stir in white chocolate chips. Grease or line mini muffin cups and fill 3/4 full. Bake at 375 for 8-10 minutes.
Top with cinnamon sugar and fresh white chocolate chips!