Description
These Moist Pumpkin White Chocolate Chip Muffins are soft, fluffy, and filled with creamy white chocolate. They’re spiced with cozy pumpkin pie flavors and make the perfect fall breakfast or snack. Easy to freeze and reheat, they’re a staple for pumpkin season!
Ingredients
1 cup pumpkin puree
1 cup all-purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
3/4 cup white chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease with nonstick spray.
2. In a large mixing bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth.
3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
4. Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
5. Gently fold in the white chocolate chips using a spatula.
6. Divide the batter evenly among muffin cups, filling each about 3/4 full.
7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Be sure to use pure pumpkin, not pumpkin pie filling—it makes a big difference.
Don’t overmix the batter; this helps keep your muffins light and airy.
For an extra touch, sprinkle a few white chocolate chips on top before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: pumpkin, muffins, fall, white chocolate, easy dessert