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Pumpkin White Chocolate Chip Muffins

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.
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Prep Time 10 minutes
Baking Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 Muffins
Calories 260 kcal

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.
Keyword Pumpkin White Chocolate Chip Muffins