When you have such a long name for the item you are baking, it says it all, the name being so long is a catalyst for the delicious ingredients that rest in the muffin.  To me this is the perfect holiday food. Deee-licious! I keep them coming this time of year as it’s a great excuse to keep baking all the foods you want but can’t justify during the middle of summer. I believe this is why the holiday weight starts gravitating towards our hips and buttocks; lots of comfort food. :)

I actually started the morning off baking these muffins as our house was a bit chilly with the evening frost. The heat was already turned up and if I had a say, I would leave the heat at 78 for complete comfort but would create the perfect sauna for my husband. So, we steer clear of that and I resorted to baking to help add the extra heat that I absolutely love; a blazing oven.

Ingredients:

• 3 cups all-purpose flour
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tbsp. allspice
• 1 tsp. salt
• 1 tsp. baking soda
• 4 large eggs
• 2 cups sugar
• 2 cups pumpkin puree
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• ¼ cups vegetable oil
• 2 cups white chocolate chips
• 1 cup chopped pecans

Preheat the oven to 350˚ F.

Line muffin tins with liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, salt and baking soda, stir to combine.

In a standing mixer combine the eggs, sugar, pumpkin-puree and oil.  Mix on medium-low speed until blended.

With the mixer on low slowly add dry ingredients, mixing just until incorporated

Add white chocolate chips and pecans and give it a good stir.