Pumpkin Apricot White Chocolate Muffins


What to do if you were blinded by the fact that all pumpkins were the same price, but one person can only eat so much pumpkin and still you picked the BIGGEST one at the farmers marked? My solution was this: You make another pumpkin muffin! This one with dried apricots and some white chocolate chips. They are not super sweet, therefore the white chocolate chips make for a nice addition. Enjoy!



  • 1 1/2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup sugar ( sucanat, coconut sugar or regular)
  • 1 1/2  tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  •  1/2 cup chopped dried apricots
  • 1/2 cup white chocolate chips
  • 2 tbsp oil
  • 2 tbsp to 1/4 cup water
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract


  1. Preheat oven to 400
  2. Combine dry ingredients up to cinnamon, add the chopped apricots by sprinkling them over the flour mixture so they don’t clump together
  3. Add the chocolate chips
  4. Stir in pumpkin puree, vanilla, oil and water. Stir until just combined and you can see  no more floury pieces of apricot
  5. Drop by the tablespoon full into prepared muffin tin
  6. Bake 15-20 minutes or until toothpick inserted into a muffin comes out clean


Copyright © 2011 Simple Healthy Homemade. All rights reserved

This entry was posted in baked goodness, breakfast, corn free, snacks and tagged , , , . Bookmark the permalink.

One Response to Pumpkin Apricot White Chocolate Muffins

  1. Pingback: Harvest time or how to winterize your pantry | simplehealthyhomemade

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