Name: Moist Pumpkin White Chocolate Chip Muffins
Prep time: 10 min
Cook time: PT-490936H35M41S
Total time: 30 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 1 cup pumpkin purée (not pumpkin pie filling); 1/2 cup brown sugar; 1/4 cup granulated sugar; 2 large eggs; 1/3 cup vegetable oil or melted butter; 1 tsp vanilla extract; 3/4 cup white chocolate chips

Jump to Recipe·Leave a Review

Moist Pumpkin White Chocolate Chip Muffins are soft, fluffy, and full of warm fall flavor. The pumpkin keeps them incredibly moist, while the white chocolate chips add just the right amount of sweetness in every bite. I love baking these muffins when the air turns crisp and pumpkin season kicks in—but honestly, they’re so good I make them year-round.

Why You’ll Love This Recipe

I love this recipe because it’s easy to throw together and fills the kitchen with cozy spices while it bakes. The muffins come out tender and rich, and the white chocolate gives them a creamy sweetness that pairs perfectly with the pumpkin and spice. These muffins are freezer-friendly, great for breakfast, snacks, or even dessert, and they stay moist for days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Pumpkin purée (not pumpkin pie filling)
Brown sugar
Granulated sugar
Eggs
Vegetable oil or melted butter
Vanilla extract
White chocolate chips

Directions

I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.
In one bowl, I whisk together the flour, baking soda, baking powder, salt, and spices.
In another bowl, I mix the pumpkin purée, both sugars, eggs, oil, and vanilla until smooth.
I slowly stir the dry ingredients into the wet mixture until just combined—being careful not to overmix.
I fold in the white chocolate chips.
I scoop the batter into the muffin cups, filling them about ¾ full.
I bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
I let the muffins cool in the pan for a few minutes, then transfer them to a wire rack.

Servings and timing

This recipe makes 12 standard-sized muffins and takes about 30 minutes total—10 minutes to prepare and 18–22 minutes to bake.

Variations

Sometimes I swap the white chocolate for dark or milk chocolate chips for a different flavor. I’ve also added chopped pecans or walnuts for crunch. If I want a healthier twist, I replace part of the oil with applesauce or add a handful of oats to the batter. A cream cheese swirl on top is another delicious option I love for special occasions.

Storage/reheating

I store these muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. To keep them extra moist, I place a paper towel under and over them in the container. They also freeze well—I wrap them individually and reheat in the microwave for 20–30 seconds when I want one.

FAQs

Can I use fresh pumpkin instead of canned?

Yes. I just make sure it’s well-puréed and not too watery. Roasted and mashed fresh pumpkin works great.

Can I make these muffins gluten-free?

Yes. I use a 1:1 gluten-free baking flour blend and make sure the rest of the ingredients are gluten-free.

Can I use less sugar?

Absolutely. I’ve reduced both sugars slightly and the muffins still taste great. Just keep in mind it may slightly affect texture and sweetness.

Do white chocolate chips melt in muffins?

They soften but hold their shape, giving creamy pockets of sweetness in each bite.

How do I make them extra tall and fluffy?

I bake the muffins at 400°F for the first 5 minutes, then lower the temperature to 350°F to finish baking. This gives them a nice dome.

Conclusion

Moist Pumpkin White Chocolate Chip Muffins are the perfect blend of cozy spices, sweet white chocolate, and soft, bakery-style texture. Whether I’m baking them for a fall gathering, packing them into lunchboxes, or freezing a batch for later, they always turn out delicious. They’re a must-make muffin any time I want a taste of comfort in a bite.

Moist Pumpkin White Chocolate Chip Muffins