Pumpkin season is one of the most beloved times of the year, and for good reason.
The warm spices, rich aroma, and comforting flavors are enough to make any kitchen feel like home.
When you pair pumpkin with creamy white chocolate chips, you get a treat that’s both indulgent and satisfying.
These Pumpkin White Chocolate Chip Muffins are everything you want in a fall bake: soft, moist, perfectly spiced, and bursting with flavor.
They come together in 30 minutes, making them a perfect choice for busy mornings, weekend baking sessions, or holiday brunches.
Best of all, pumpkin is naturally rich in vitamin A and fiber, so you can feel just a little bit better about enjoying these sweet, bakery-style muffins.
Why You’ll Love These Pumpkin White Chocolate Chip Muffins
- Soft, moist texture with the perfect balance of sweetness.
- Warm pumpkin spice flavor paired with creamy white chocolate.
- Easy, one-bowl recipe for quick cleanup.
- Perfect for fall breakfasts, holiday gatherings, or gifting.
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 ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients:
- 1 cup pumpkin purée (not pumpkin pie filling)
- 2 large eggs, room temperature
- ½ cup vegetable oil or melted butter
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ¼ cup milk, room temperature
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 cup white chocolate chips
Step-by-Step Instructions
- Preheat the oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray. - Mix the wet ingredients
In a large mixing bowl, whisk together the pumpkin purée, eggs, oil, sugars, milk, and vanilla extract until smooth and well combined. - Combine the dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. - Mix the batter
Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix; this will help keep the muffins soft and fluffy. - Fold in white chocolate chips
Gently fold in the white chocolate chips, reserving a small handful to sprinkle on top before baking. - Fill the muffin cups
Divide the batter evenly among the muffin cups, filling each about ¾ full. Top with the reserved white chocolate chips for a bakery-style look. - Bake
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. - Cool and enjoy
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips for the Perfect Muffins
- Do not overmix the batter; it can make the muffins dense.
- Use room-temperature eggs and milk for a better rise.
- Measure flour by spooning it into the measuring cup and leveling it off.
- Toast the white chocolate chips before adding for deeper flavor.
- Store in an airtight container to keep muffins moist.
Variations & Add-Ins
- Swap white chocolate for dark or milk chocolate chips.
- Add chopped pecans or walnuts for crunch.
- Mix in dried cranberries for a sweet-tart contrast.
- Drizzle with cream cheese glaze for extra indulgence.
Serving Suggestions
- Pair with a hot cup of coffee, latte, or chai tea.
- Serve warm with butter or cream cheese spread.
- Wrap in parchment paper and gift during the holidays.
How to Store & Freeze
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to a week.
- Freezer: Wrap each muffin in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat in the microwave for 15–20 seconds.
Recipe FAQ’s
Can I use fresh pumpkin instead of canned?
Yes. Just roast, mash, and drain fresh pumpkin well before using to avoid excess moisture in the batter.
Can I prepare the batter ahead of time?
It’s best to bake the batter right after mixing for the best rise, but you can prepare the dry and wet ingredients separately and combine them just before baking.
How do I make these muffins healthier?
Swap half of the oil for unsweetened applesauce, and reduce the sugar by ¼ cup.
Moist Pumpkin White Chocolate Chip Muffins
These Pumpkin White Chocolate Chip Muffins combine rich pumpkin flavor, warm spices, and creamy white chocolate chips for a moist, bakery-style treat that’s ready in under 30 minutes. Perfect for breakfast, snacks, or dessert, they’re easy to make and store well for days, or even months in the freezer.Whether you’re baking for a fall brunch, holiday gathering, or simply to enjoy with your morning coffee, these muffins bring comfort and sweetness to any occasion.
Ingredients
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 ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients
- 1 cup pumpkin purée not pumpkin pie filling
- 2 large eggs room temperature
- ½ cup vegetable oil or melted butter
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ¼ cup milk room temperature
- 1 teaspoon vanilla extract
Mix-Ins
- 1 cup white chocolate chips
Instructions
Preheat the oven
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
Mix the wet ingredients
- In a large mixing bowl, whisk together the pumpkin purée, eggs, oil, sugars, milk, and vanilla extract until smooth and well combined.
Combine the dry ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
Mix the batter
- Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix; this will help keep the muffins soft and fluffy.
Fold in white chocolate chips
- Gently fold in the white chocolate chips, reserving a small handful to sprinkle on top before baking.
Fill the muffin cups
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Top with the reserved white chocolate chips for a bakery-style look.
Bake
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool and enjoy
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.