Moist Pumpkin White Chocolate Chip Muffins

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Soft, spiced, and filled with sweet white chocolate chips, these Moist Pumpkin White Chocolate Chip Muffins are the cozy bite you didn’t know you needed. Each fluffy muffin carries the warmth of cinnamon and nutmeg, blended perfectly with pumpkin puree for a seasonal treat that’s irresistibly tender.

Whether you’re craving a morning pick-me-up or a comforting snack, these muffins are a breeze to whip up. They balance the natural sweetness of pumpkin with the creamy richness of white chocolate, making them a favorite for brunches, lunchboxes, or lazy weekends.

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What Makes Pumpkin Muffins So Moist?

Pumpkin puree is the real MVP here. It not only brings that earthy autumn flavor but also adds incredible moisture, eliminating the need for a ton of oil or butter. Combined with brown sugar and eggs, it creates a perfectly tender crumb that’s anything but dry.

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Ingredients for the Moist Pumpkin White Chocolate Chip Muffins

Pumpkin Puree – Provides moisture and a deep pumpkin flavor. Be sure to use pure pumpkin, not pumpkin pie filling.

All-Purpose Flour – Forms the structure of the muffin while keeping it soft and fluffy.

Brown Sugar – Adds sweetness and a slight molasses note that pairs beautifully with pumpkin.

Granulated Sugar – Boosts sweetness and balances out the spices.

Eggs – Bind the ingredients together and add richness.

Vegetable Oil – Helps keep the muffins moist without overpowering the pumpkin flavor.

Vanilla Extract – Enhances all the flavors and gives warmth.

Baking Powder & Baking Soda – Lift the muffins for a domed, bakery-style top.

Salt – A pinch helps balance the sweetness.

Pumpkin Pie Spice – A mix of cinnamon, nutmeg, ginger, and cloves brings that cozy autumn flavor.

White Chocolate Chips – Melt into creamy pockets of sweetness that contrast beautifully with the spiced muffin.

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How To Make the Moist Pumpkin White Chocolate Chip Muffins

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with nonstick spray.

Step 2: Combine Wet Ingredients

In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, oil, and vanilla extract until smooth.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice.

Step 4: Bring It All Together

Gradually add the dry ingredients into the wet mixture. Stir until just combined. Do not overmix, or your muffins may turn out dense.

Step 5: Add the White Chocolate

Fold in the white chocolate chips gently with a spatula.

Step 6: Fill the Muffin Tin

Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.

Step 7: Bake to Perfection

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack.

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How to Serve and Store These Muffins

These muffins are delightful served warm with a pat of butter or at room temperature with a cup of coffee. If you want to take them over the top, try drizzling them with a light vanilla glaze or a dusting of powdered sugar.

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 2 months. Just reheat in the microwave for a cozy treat anytime.

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Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, just make sure to roast and puree it until smooth, and drain any excess moisture.

Can I substitute the white chocolate chips?

Absolutely. You can swap them with dark chocolate, cinnamon chips, or even chopped nuts for variation.

Why did my muffins come out dense?

Most likely from overmixing. Stir just until everything is combined to keep the muffins light and fluffy.

Can I make these gluten-free?

Yes, using a 1:1 gluten-free flour blend should work. Be sure to check the label for baking-specific use.

How do I get that domed muffin top?

Make sure your baking powder and soda are fresh, and bake at the right temperature. Also, filling the cups to 3/4 full helps with a nice rise.

Can I freeze these muffins?

Yes! Wrap them individually and store in a freezer bag. Thaw at room temperature or microwave before serving.

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Want More Muffin Ideas?

If you loved these Moist Pumpkin White Chocolate Chip Muffins, don’t miss out on more cozy, creative bakes:

• Healthy Banana Oatmeal Muffins: For a wholesome, grab-and-go breakfast.
• Triple Chocolate Banana Bread: If you love chocolate, this one’s for you.
• Strawberry Cheesecake Cupcakes: A fruity twist on a creamy favorite.
• Strawberry Crunch Cheesecake Salad: Perfect for summer picnics or potlucks.
• Heart-Shaped Sugar Donuts: Sweet and simple, great for holidays or brunch.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add nuts or stick to white chocolate? Try a cinnamon sugar sprinkle on top?

I love hearing how you make these recipes your own. Questions are always welcome—let’s help each other bake better.

For more seasonal bakes and kitchen inspiration, follow me on Pinterest: Life with Nina

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