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
Dry Ingredients
- 1¾ cups all-purpose flour
Substitute up to half with whole wheat flour if desired. - 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1 cup pumpkin purée
Use pure pumpkin, not pumpkin pie filling. - ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup neutral oil (vegetable or canola)
- 2 large eggs, room temperature
- ¼ cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
Add-Ins
- ¾ cup white chocolate chips
Chopped white chocolate bars also work well.
Step by Step Instructions
1. Prep the Oven and Pan
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, baking soda, baking powder, spices, and salt.
3. Mix Wet Ingredients
In a separate bowl, whisk pumpkin purée, sugars, oil, eggs, milk, and vanilla until smooth.
4. Combine
Add wet ingredients to dry ingredients and gently fold until just combined. Do not overmix.
5. Fold in White Chocolate
Gently stir in white chocolate chips.
6. Fill the Muffin Tin
Divide batter evenly among muffin cups, filling about ¾ full.
7. Bake
Bake for 18–22 minutes, or until a toothpick inserted comes out with a few moist crumbs.
8. Cool
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.
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
Dry Ingredients
- 1¾ cups all-purpose flour
- Substitute up to half with whole wheat flour if desired.
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1 cup pumpkin purée
- Use pure pumpkin not pumpkin pie filling.
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup neutral oil vegetable or canola
- 2 large eggs room temperature
- ¼ cup milk dairy or non-dairy
- 1 teaspoon vanilla extract
Instructions
1. Prep the Oven and Pan
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
2. Mix Dry Ingredients
- In a large bowl, whisk together flour, baking soda, baking powder, spices, and salt.
3. Mix Wet Ingredients
- In a separate bowl, whisk pumpkin purée, sugars, oil, eggs, milk, and vanilla until smooth.
4. Combine
- Add wet ingredients to dry ingredients and gently fold until just combined. Do not overmix.
5. Fold in White Chocolate
- Gently stir in white chocolate chips.
6. Fill the Muffin Tin
- Divide batter evenly among muffin cups, filling about ¾ full.
7. Bake
- Bake for 18–22 minutes, or until a toothpick inserted comes out with a few moist crumbs.
8. Cool
- 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.
