Print

Moist Pumpkin White Chocolate Chip Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, fluffy pumpkin muffins filled with sweet white chocolate chips and warm fall spices. Moist, tender, and perfect for breakfast, snacks, or dessert.

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

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.
  2. Whisk together flour, baking soda, baking powder, salt, and spices in one bowl.
  3. Mix pumpkin purée, brown sugar, granulated sugar, eggs, oil, and vanilla in another bowl until smooth.
  4. Slowly stir dry ingredients into wet mixture until just combined; avoid overmixing.
  5. Fold in white chocolate chips.
  6. Scoop batter into muffin cups, filling about ¾ full.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool in pan for a few minutes, then transfer to a wire rack.

Notes

  • Substitute white chocolate with dark or milk chocolate chips for variation.
  • Add chopped pecans or walnuts for crunch.
  • Use applesauce or add oats for a healthier twist.
  • Optional: swirl cream cheese on top before baking.
  • Store in an airtight container at room temperature for up to 3 days, in the fridge up to 5 days, or freeze for longer storage.

Nutrition

Find it online: https://cookedbymaya.com/moist-pumpkin-white-chocolate-chip-muffins/