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
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.