Description
These moist pumpkin muffins are bursting with warm spices and sweet white chocolate chips. Perfect for cozy mornings, holiday gatherings, or an anytime treat with your favorite warm drink.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1 cup canned pumpkin puree
1/2 cup vegetable oil
3/4 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
3/4 cup white chocolate chips
Instructions
1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners or lightly grease.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk the eggs, pumpkin puree, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing.
5. Fold in the white chocolate chips.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use canned pumpkin puree, not pumpkin pie filling, for best results.
Don’t overmix the batter—this keeps the muffins light and tender.
These muffins freeze well. Store in a freezer-safe bag and thaw before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin muffins, fall baking, white chocolate