Description
These moist pumpkin white chocolate chip muffins are the ultimate fall treat. Made with pumpkin puree, warm spices, and sweet white chocolate, they’re perfect for cozy mornings or afternoon snacks. Discover the best pumpkin muffin recipe with white chocolate, perfect for autumn baking and easy to freeze.
Ingredients
1 cup pumpkin puree
1 cup all-purpose flour
0.5 cup granulated sugar
0.5 cup brown sugar
0.5 cup vegetable oil
2 large eggs
1 teaspoon baking soda
0.5 teaspoon salt
1 teaspoon ground cinnamon
0.25 teaspoon ground nutmeg
1 teaspoon vanilla extract
0.75 cup white chocolate chips
Instructions
1. Preheat oven to 350°F and line a muffin tin with liners or grease with spray.
2. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
3. Add flour, baking soda, salt, cinnamon, and nutmeg. Stir gently until just combined.
4. Fold in white chocolate chips without overmixing.
5. Fill each muffin cup about 3/4 full.
6. Bake for 18 to 22 minutes until a toothpick inserted comes out clean.
7. Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Use canned pumpkin puree, not pie filling.
Don’t overmix the batter to keep muffins soft.
White chocolate chips can be swapped with dark chocolate for a twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 18g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg