These pumpkin white chocolate chip muffins are a cozy treat, perfect for fall! They’re soft, sweet, and packed with delicious pumpkin flavor, plus little bursts of creamy white chocolate. Yum!
Making these muffins fills the kitchen with a warm, spiced aroma that makes everyone smile. I love having them fresh out of the oven—great for breakfast or a snack during the day!
Key Ingredients & Substitutions
All-purpose flour: This is the base of the muffins, giving them structure. If you’re looking for a gluten-free option, almond flour or a gluten-free all-purpose blend can work well.
Canned pumpkin puree: Always choose pumpkin puree and not the spiced pie filling. If you have fresh pumpkin, you can roast it and puree it as an alternative, but canned is super convenient.
White chocolate chips: These bring a lovely sweetness. If you’re not a fan of white chocolate, try using dark or milk chocolate chips. You could even use nuts or dried fruit for a different twist!
Vegetable oil or melted coconut oil: Both work beautifully to keep the muffins moist. If you prefer a lighter flavor, go for applesauce or yogurt as substitutes.
How Do I Ensure My Muffins Are Moist and Tender?
The key to moist muffins is not overmixing the batter. Once you add wet ingredients to the dry ingredients, gently fold just until combined. Here’s how to do that:
- After mixing dry ingredients, create a well in the center for your wet mix.
- Pour the pumpkin mix into the well and use a spatula to fold the batter gently.
- Stop mixing as soon as you no longer see dry flour—some lumps are perfectly okay!
This method keeps the muffins tender and fluffy. Remember also to bake just until a toothpick comes out clean, which prevents them from drying out!
Delicious Pumpkin White Chocolate Chip Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Extras:
- ½ cup white chocolate chips (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20 to 25 minutes of baking. You’ll have warm, comforting muffins ready in less than an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly. Line a 12-cup muffin pan with paper liners or grease the cups to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Making sure these ingredients are evenly mixed helps your muffins rise and gives them great flavor!
3. Combine the Wet Ingredients:
In a separate medium bowl, combine the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Whisk these together until the mixture is smooth and well blended. It should smell wonderful!
4. Combine Both Mixtures:
Now, pour the wet mixture into the bowl with the dry ingredients. Gently fold them together using a spatula until just combined. Be careful not to overmix; a few lumps are okay!
5. Add the Chocolate Chips:
Fold in the ½ cup of white chocolate chips gently into the batter. These little bits of sweetness will melt into the muffins as they bake, making them even more delicious!
6. Fill the Muffin Pan:
Evenly divide the batter among the muffin cups, filling each about ¾ full. This helps them rise without overflowing. Top each muffin with a few extra white chocolate chips for an extra treat!
7. Bake the Muffins:
Place the muffin pan in the preheated oven and bake for 20 to 25 minutes. Check if they’re done by inserting a toothpick into the center of a muffin—if it comes out clean, they’re ready!
8. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. They’re best enjoyed warm!
9. Storing Leftovers:
Store any leftovers in an airtight container at room temperature for up to 3 days, but they probably won’t last that long because they’re so tasty!
These muffins are moist, flavorful, and filled with sweet white chocolate—perfect for cozy fall mornings or any day you’re craving something delightful!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast a fresh pumpkin, scoop out the flesh, and puree it. Just be sure to measure out 1 cup after it’s pureed to match the recipe’s requirement.
What Can I Substitute for White Chocolate Chips?
If you’re looking for an alternative, semi-sweet or dark chocolate chips work great! You can also use chopped nuts or dried cranberries for a different flavor profile.
Can These Muffins Be Frozen?
Yes, you can freeze these muffins! Simply allow them to cool completely, then wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
How Can I Make These Muffins Dairy-Free?
To make these muffins dairy-free, simply use a dairy-free milk alternative (like almond milk or oat milk) and ensure your chocolate chips are dairy-free as well. The recipe as-is does not require milk, so you’re good to go!
