If fall had a flavor, it would be these Pumpkin White Chocolate Chip Muffins moist, fluffy, and bursting with warm pumpkin spice. Perfect for cozy mornings, afternoon coffee breaks, or a quick dessert, these bakery style muffins are a must try for pumpkin lovers. The creamy sweetness of white chocolate perfectly complements the spiced pumpkin batter, creating a melt in your mouth treat that’s easy to make and impossible to resist.
In this post, you’ll learn exactly how to make these muffins from scratch, plus tips for storage, variations, and making them bakery worthy at home.
Pumpkin White Chocolate Chip Muffins Recipe
Why You’ll Love These Muffins
- Moist & Tender Thanks to pumpkin puree and the perfect spice blend.
- Bakery-Style Tops Tall, domed, and golden.
- Quick & Easy Just one bowl and no mixer required.
- Perfect Fall Treat Great for breakfast, snacks, or gifting.
Ingredients You’ll Need
- All purpose flour Gives structure.
- Pumpkin puree Unsweetened; adds flavor and moisture.
- White chocolate chips Sweet, creamy pockets of chocolate.
- Brown sugar Deep flavor and moisture.
- Granulated sugar Adds sweetness and helps with muffin tops.
- Baking powder + baking soda For a tall rise.
- Pumpkin pie spice Cinnamon, nutmeg, ginger, and cloves.
- Salt Balances sweetness.
- Eggs For binding.
- Vegetable oil Keeps muffins moist.
- Vanilla extract Flavor depth.
Step by Step Instructions
1. Prep the oven & pan
- Preheat your oven to 375°F (190°C).
- Line a 12-cup muffin pan with liners or grease well.
2. Mix the dry ingredients
- In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. Combine the wet ingredients
- In another bowl, whisk pumpkin puree, eggs, both sugars, oil, and vanilla until smooth.
4. Combine wet & dry
- Gently fold the dry mixture into the wet ingredients until just combined. Do not overmix.
5. Add white chocolate chips
- Fold in most of the chips, reserving some for topping.
6. Fill muffin cups
- Divide batter evenly, filling each about ¾ full. Top with remaining chips.
7. Bake
- Bake for 18–22 minutes, until a toothpick comes out clean.
8. Cool & enjoy
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Tips for the Best Pumpkin White Chocolate Chip Muffins
- Don’t overmix It can make muffins dense.
- Use room temperature eggs Helps batter mix evenly.
- Add a crumble topping For extra bakery vibes.
- Freeze-friendly Store in an airtight container for up to 3 months.
Serving Suggestions
- Warm with coffee or chai tea latte for the ultimate fall breakfast.
- Pack in lunchboxes for a sweet surprise.
- Gift in a basket for neighbors or friends.
How to Store & Freeze
- Room temperature In an airtight container, up to 3 days.
- Fridge Up to 5 days (bring to room temp before eating).
- Freezer Wrap individually, store up to 3 months.
Variations & Add-Ins
- Add nuts Pecans or walnuts for crunch.
- Swap chocolate Try dark or milk chocolate chips.
- Spice it up Add extra cinnamon for stronger flavor.
| Calories | 265 kcal |
| Carbohydrates | 37 g |
| Dietary Fiber | 2 g |
| Sugars | 22 g |
| Protein | 4 g |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Cholesterol | 40 mg |
| Sodium | 200 mg |
| Potassium | 150 mg |
| Calcium | 50 mg |
| Iron | 1.2 mg |
Recipe FAQ’s
Q: Can I use fresh pumpkin puree?
Yes! Just make sure it’s well-drained to avoid excess moisture.
Q: Can I make them gluten-free?
Yes, use a 1:1 gluten-free baking flour blend.
Q: How do I get high muffin tops?
Bake at 425°F for the first 5 minutes, then reduce to 375°F.
Pumpkin White Chocolate Chip Muffins Recipe
Ingredients
- All purpose flour Gives structure.
- Pumpkin puree Unsweetened; adds flavor and moisture.
- White chocolate chips Sweet creamy pockets of chocolate.
- Brown sugar Deep flavor and moisture.
- Granulated sugar Adds sweetness and helps with muffin tops.
- Baking powder + baking soda For a tall rise.
- Pumpkin pie spice Cinnamon nutmeg, ginger, and cloves.
- Salt Balances sweetness.
- Eggs For binding.
- Vegetable oil Keeps muffins moist.
- Vanilla extract Flavor depth.
Instructions
Prep the oven & pan
- Preheat your oven to 375°F (190°C).
- Line a 12-cup muffin pan with liners or grease well.
Mix the dry ingredients
- In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
Combine the wet ingredients
- In another bowl, whisk pumpkin puree, eggs, both sugars, oil, and vanilla until smooth.
Combine wet & dry
- Gently fold the dry mixture into the wet ingredients until just combined. Do not overmix.
Add white chocolate chips
- Fold in most of the chips, reserving some for topping.
Fill muffin cups
- Divide batter evenly, filling each about ¾ full. Top with remaining chips.
Bake
- Bake for 18–22 minutes, until a toothpick comes out clean.
Cool & enjoy
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Video
Notes
- Don’t overmix It can make muffins dense.
- Use room temperature eggs Helps batter mix evenly.
- Add a crumble topping For extra bakery vibes.
- Freeze-friendly Store in an airtight container for up to 3 months.
