The cold weather lately helped give me inspiration for these muffins. I wanted something that would be warm and cozy in this weather. I opted for white chocolate pumpkin muffins. You all know how much I love to cook with pumpkin, and you also cannot go wrong with adding some white chocolate chips for an extra boost of deliciousness.

I am pretty much over the cold weather now, and ready for spring/summer. I want to actually be able to ride my bike outside again! We have had subzero temperatures, snow, sleet, and ice. Fun, right? No. The only good part about the weather is that I have had so many 2 hour delays at school, the it feels weird to actually go to school at the normal time. I really wouldn’t mind having a 2 hour later stat every morning.

These muffins came out perfect. They were very moist and fluffy. Those are imperative when making muffins. Of course good flavor is too, but you know what I mean. That is why I love to use pumpkin. You do not need to add any butter or oil, and your baked goods will still come out super moist. It is also packed with fiber and vitamin A. Why wouldn’t you use pumpkin?

I had to add my go to protein to give these muffins a little extra nutritional boost. I used Musclepharm’s cinnamon combat protein powder. You really can’t go wrong with any of their flavors, but the cinnamon bun has got to be one of my favorites. It went perfect with the pumpkin flavor.

After the fact, I added even a little more flavor. I topped one of the muffins with some maple pancakes coconutter from Sweet Spreads. They have the most delicious all natural coconut butters that I have ever used. These warm and moist muffins definitely helped warm me up.

[tasty-recipe id=”3216″]