White Chocolate Chip Pumpkin Muffins

These muffins that I found on Pinterest are to die for!!  While searching on Pinterest I also found a great tip for making muffins and cupcakes that I used with these and it made a huge difference from other muffins that I have made.  Most muffins or cupcakes, say to back them at 350 degrees for about 22 minutes, but instead fill the cups 3/4 full and then bake them at 325 degrees for a couple minutes longer, around 25 minutes.  It made these muffins more fluffy and light!  Try it the next time you make your favorite muffins.  In addition, I did make a couple of changes to the recipe.  For this recipe you will need the following:
     1 2/3 cup of white flour
     1 cup of sugar
     1 tsp of ground cinnamon
     1/2 tsp of ginger
     1/2 tsp of ground cloves
     1 tsp of nutmeg
     1 tsp of baking soda
     1/4 tsp of baking powder
     1/4 tsp of salt
     2 eggs
     1 cup of pumpkin
     1 tsp of vanilla
     4 oz of unsalted butter, melted
     6 oz (half a bag) of white chocolate chips

Preheat the oven to 325 degrees.  In a large bowl, mix flour, sugar, spices, baking soda, baking powder, and salt.  In another bowl, mix together eggs, vanilla, pumpkin, and butter.  Add in the white chocolate chips.  Combine the wet and dry ingredients and mix until the dry are moistened.  Do not over mix.  Scoop batter into greased or paper cup lined muffin cups.  Bake for 25-27 minutes or until puffed and springy to the touch.  Makes about a dozen!