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!
Ingredients
1 cup pumpkin puree
1 ¾ cups all-purpose flour
½ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
2 large eggs
1 teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoons pumpkin pie spice
½ teaspoon cinnamon
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup white chocolate chips
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.