Go Back

Pumpkin White Chocolate Chip Muffins

Delightfully sweet and moist muffins infused with pumpkin and creamy white chocolate, perfect for autumn gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin Use pure pumpkin puree, not pumpkin pie filling.
  • 1/2 cup white sugar
  • 1/4 cup brown sugar Packed brown sugar works best.
  • 1/2 cup vegetable oil
  • 2 large eggs Room temperature for best results.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Sifted for better texture.
  • 1 teaspoon baking powder Check freshness for best rise.
  • 1/2 teaspoon baking soda Check freshness for best rise.
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg Freshly grated for better flavor.
Add-Ins
  • 1 cup white chocolate chips Use quality chips for best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line or grease your muffin tin.
  2. In a large mixing bowl, whisk together the canned pumpkin, white sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  3. In a separate bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix; a lumpy batter is preferable.
  5. Gently fold in the white chocolate chips.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a healthier option, substitute half of the oil with applesauce. Store muffins in an airtight container in the refrigerator for up to 5 days, or freeze individually wrapped for up to 3 months. Reheat in the microwave for 15-20 seconds or in the oven at 350°F for about 10 minutes.