Hey y'all! If you're looking for the ultimate cozy treat, these Moist Pumpkin White Chocolate Chip Muffins are about to be your new favorite. Each bite is full of warm spices, real Pumpkin flavor, and pockets of creamy white chocolate. They're easy to make, perfect for breakfast, sharing at gatherings, or just enjoying with a hot cup of coffee. Let's get cooking!
Why You'll Love This Recipe
- Stay super moist thanks to real pumpkin puree and oil.
- Perfectly spiced for a taste of autumn in every bite.
- Packed with melty white chocolate chips for a sweet twist.
- Quick to mix up—no mixer or fancy equipment needed.
- Great make-ahead breakfast, snack, or fall dessert.
Ingredients
- 1 and ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- ½ cup (120ml) vegetable oil
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
- ¾ cup (135g) white chocolate chips
Directions
Prep and Preheat
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
Combine Wet Ingredients
- In a large bowl, whisk the eggs and sugar until slightly thickened and pale. Add the oil, pumpkin puree, and vanilla extract. Stir until well combined.
Bring It All Together
- Gently fold the dry ingredients into the wet mixture until just combined—don't overmix! Fold in the white chocolate chips.
Fill and Bake
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- For the moistest muffins, don't overbake—check at the 18-minute mark.
- Use pure pumpkin puree (not pumpkin pie filling) for best results.
- Room temperature eggs mix more easily into the batter for a lighter texture.
Variations
- Pumpkin Pecan: Add ½ cup chopped toasted pecans for crunch.
- Chocolate Swirl: Melt ⅓ cup semi-sweet chocolate, swirl into batter before baking.
- Gluten-Free: Substitute a 1:1 gluten-free all-purpose flour blend for regular flour.
Required Equipment
- 12-cup muffin tin
- Muffin liners or nonstick spray
- 2 mixing bowls (one medium, one large)
- Whisk and spatula
- Wire cooling rack
Storage Instructions
Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Freeze for up to 3 months—wrap individually and thaw at room temp or microwave for 20–30 seconds before serving.
Suggested Pairings & Serving Recommendations
- Serve with hot coffee, spiced chai, or a glass of cold milk.
- Spread with a pat of salted butter or drizzle with cream cheese glaze for extra indulgence.
- Pair with fresh fruit for a balanced breakfast.
Pro Tips
- For bakery-style muffins, sprinkle extra white chocolate chips on top before baking.
- Let muffins cool in the pan for just 5 minutes to prevent soggy bottoms.
- Use a cookie scoop for evenly sized, picture-perfect muffins every time.
FAQ
Can I use homemade pumpkin puree?
Yes! Just ensure it's well-drained and not too watery for the best muffin texture.
Can I substitute the white chocolate chips?
Absolutely. Milk, semi-sweet, or dark chocolate chips work great too—or use butterscotch or cinnamon chips!
How do I keep muffins moist after baking?
Keep them airtight and add a paper towel inside the container to absorb excess moisture, extending freshness.
Prep Time: 15 minutes
Bake Time: 18–22 minutes
Total Time: 35 minutes
Yield: 12 muffins
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup canned pumpkin puree
- ⅔ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup white chocolate chips
Instructions
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1Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
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2In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
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3In another bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
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4Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the white chocolate chips.
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5Divide the batter evenly among the muffin liners. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
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6Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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