Description
Moist Pumpkin White Chocolate Chip Muffins – soft, fluffy, and perfectly spiced, these autumn-inspired muffins are loaded with sweet white chocolate chips. Perfect for breakfast, snack time, or holiday gatherings.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients
- 1 cup pumpkin purée (not pumpkin pie filling)
- 2 large eggs, room temperature
- ½ cup vegetable oil or melted butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ¼ cup milk, room temperature
- 1 teaspoon vanilla extract
Mix-Ins
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together all dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate bowl, combine pumpkin purée, eggs, oil, granulated sugar, brown sugar, milk, and vanilla extract. Mix until smooth.
- Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
- Fold in the white chocolate chips gently.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use canned or homemade pumpkin purée; avoid pumpkin pie filling for proper texture.
- Do not overmix the batter; overmixing can make muffins dense.
- Optional: sprinkle a few extra white chocolate chips on top before baking for a decorative touch.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Bake
- Cuisine: American