White Chocolate Chip Pumpkin Muffins

I. Love. Fall!  I can hardly wait for the weather to turn cool and the leaves to start changing their colors.  Another thing I love about Fall is all the pumpkin recipes.  This year my dad grew pumpkins in his garden and gave us one a couple of weeks ago.  This got me craving a pumpkin recipe even more.  And not just any pumpkin recipe, but a muffin recipe. 

I'm not sure why I didn't just look up a pumpkin muffin recipe, but I decided instead to make one myself.  My mom has always been one to experiment with recipes, so I guess she rubbed off on me a little.  This recipe makes a little more than twelve muffins, but the more the merrier, right?!  It's kinda like pumpkin pie in muffin form.  These would also be great with a streusel topping, but with my oven that doesn't bake so evenly, I didn't want to add any more sugar on top.  Hope you enjoy!

Ingredients

1-3/4 cups all-purpose flour

2/3 cup sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1 egg

1 15-oz can pureed pumpkin

5 tablespoons butter, melted

3/4 cup white chocolate chips

Directions

In a large bowl, combine all dry ingredients.  In a separate bowl, combine egg, pumpkin, and butter; stir into dry ingredients just until moistened.  Fold in white chocolate chips.

Fill greased or paper-lined muffin tins three-fourths full.  Bake at 400 degrees for 18-22 minutes or until golden brown and toothpick comes out clean.  Cool 5 minutes before removing from pan.  Cool on wire rack.  Store in air-tight container.