Golden, tender, and rich with seasonal flavor, these Moist Pumpkin White Chocolate Chip Muffins are the ultimate fall-inspired treat. Each bite is a delicious balance of cozy pumpkin spice and creamy white chocolate bursts, making them irresistible for breakfast, dessert, or an anytime snack. They’re incredibly soft thanks to the moisture from pumpkin puree, while the white chocolate chips add a melt-in-your-mouth sweetness that takes them over the top.

Whether you’re prepping for a holiday gathering or simply craving something comforting with your coffee, these muffins hit all the right notes. Plus, they come together quickly in just one bowl with pantry-friendly ingredients. The result? Bakery-style muffins that feel special without the stress.

Preparation Phase & Tools to Use

Before diving into the baking process, set yourself up for success with the right tools:

Large Mixing Bowl: This is where everything comes together. A deep bowl prevents spills and gives room to mix thoroughly.
Whisk & Silicone Spatula: Use a whisk to evenly combine wet ingredients and a spatula to gently fold in dry ingredients and chocolate chips.
Muffin Tin & Liners: Muffin tins provide structure, and paper liners make clean-up easier and prevent sticking.

Cookie Scoop or Ice Cream Scoop: For evenly sized muffins, a scoop ensures consistent baking and presentation.
Cooling Rack: Essential to cool muffins properly and avoid soggy bottoms.

With these basics ready, you’ll move through the recipe effortlessly, achieving moist, flavorful results every time.

Ingredients for the Moist Pumpkin White Chocolate Chip Muffins

Pumpkin Puree: The heart of the muffins. It adds moisture and infuses rich pumpkin flavor.
All-Purpose Flour: Gives the muffins structure while keeping them soft.
Granulated Sugar & Brown Sugar: A mix of both brings sweetness and a subtle molasses depth.

Vegetable Oil: Provides moistness without overpowering the flavor.
Eggs: Help bind the batter and add richness.
Baking Soda & Baking Powder: For a perfectly domed, fluffy rise.

Pumpkin Pie Spice & Cinnamon: Bring warmth and classic fall notes.
Salt: Enhances all the other flavors.
Vanilla Extract: Adds aromatic sweetness.

White Chocolate Chips: The creamy contrast to the spiced pumpkin.

How To Make the Moist Pumpkin White Chocolate Chip Muffins

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Lightly spray with non-stick baking spray if desired.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, eggs, oil, sugars, and vanilla extract until fully blended.

Step 3: Add the Dry Ingredients

Sprinkle the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt over the wet mixture. Gently fold with a spatula until just combined.

Step 4: Fold in the White Chocolate Chips

Add the white chocolate chips and stir until evenly distributed throughout the batter.

Step 5: Fill the Muffin Tin

Use a scoop to divide the batter evenly into the lined muffin cups, filling each about 3/4 full.

Step 6: Bake and Cool

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring to a cooling rack.

How to Serve and Store These Muffins

Serve these muffins warm with a cup of coffee or chilled for an easy make-ahead snack. They make a cozy addition to brunch spreads, fall bake sales, or lunchbox surprises.

For storage, keep muffins in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them for up to 1 week or freeze individually wrapped muffins for up to 3 months. Reheat in the microwave for 15–20 seconds for that just-baked softness.

Frequently Asked Questions

How can I make these muffins dairy-free?

Swap the white chocolate chips for a dairy-free alternative and ensure your baking spray or liners are non-dairy friendly.

Can I use fresh pumpkin instead of canned puree?

Yes, just make sure it’s well-drained and mashed until smooth. The texture should match that of canned puree.

What if I don’t have pumpkin pie spice?

You can make your own! Mix 1 tsp cinnamon with 1/4 tsp each of nutmeg, ginger, and cloves.

Why are my muffins dense?

Overmixing can make muffins tough. Fold gently just until the ingredients are combined.

Can I add nuts or oats?

Absolutely. Chopped pecans, walnuts, or a sprinkle of rolled oats can add lovely texture.

Want More Muffin Ideas with a Seasonal Twist?

If these Moist Pumpkin White Chocolate Chip Muffins have your heart, you might fall for these other cozy bakes:

For more cozy, creative bakes, follow along on my Pinterest board where I share daily dessert and snack favorites.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add extra spice? Maybe swapped in butterscotch chips?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Moist Pumpkin White Chocolate Chip Muffins

Author: Olivia McKenney

Print Recipe

Description

These Moist Pumpkin White Chocolate Chip Muffins are irresistibly soft, warmly spiced, and filled with sweet white chocolate chips. Perfect for fall mornings or holiday gatherings, they come together in one bowl and bake up beautifully domed and fluffy. A cozy treat for breakfast, snack, or dessert!

Instructions

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. In a large bowl, whisk together pumpkin puree, eggs, oil, both sugars, and vanilla extract until smooth.

3. Add flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt to the wet mixture. Fold gently with a spatula until just combined.

4. Stir in the white chocolate chips until evenly distributed.

5. Divide the batter evenly among muffin cups, filling each about ¾ full.

6. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

7. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter; gentle folding keeps the muffins light and fluffy.

You can substitute white chocolate chips with dark chocolate or chopped nuts for variation.

These freeze well—wrap individually and thaw overnight or microwave for 20 seconds.