Pumpkin White Chocolate Chip Muffins Recipe
Moist pumpkin muffins filled with warm fall spices and sweet white chocolate chips. These Pumpkin White Chocolate Chip Muffins are soft, flavorful, and perfect for breakfast, snacks, or festive holiday baking.
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.