Go Back

Pumpkin White Chocolate Muffins

Deliciously fluffy muffins combining pumpkin puree and white chocolate chips, perfect for fall and any occasion.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins
Calories 223 kcal

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 puree
  • 2 large eggs (room temperature)
  • ½ cup vegetable oil or melted butter
  • ½ cup granulated sugar
  • ½ cup brown sugar (packed)
  • ¼ cup milk (room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips Reserve a handful for topping

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
  • In a large mixing bowl, whisk together the pumpkin puree, eggs, oil, sugars, milk, and vanilla extract until smooth.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  • Add the dry ingredients to the wet ingredients and gently fold until just combined.
  • Gently fold in the white chocolate chips, reserving a small handful to sprinkle on top before baking.
  • Divide the batter evenly among the muffin cups, filling each about ¾ full.
  • Top with the reserved white chocolate chips.

Baking

  • Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
  • Serve warm or at room temperature.

Notes

Muffins can be stored in an airtight container for about 3-4 days at room temperature, or frozen for up to three months.
Keyword Baking, Fall Recipes, Muffins, Pumpkin Muffins, White Chocolate