Moist Pumpkin White Chocolate Chip Muffins
Delightful, soft muffins made with pumpkin puree and white chocolate chips, perfect for the fall season.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- 1 cup pumpkin puree
- 2 large eggs, at room temperature
- ½ cup vegetable oil or melted butter
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
- In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil (or melted butter), granulated sugar, brown sugar, milk, and vanilla extract until smooth.
- In another bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Carefully fold in the white chocolate chips, reserving a few for the muffin tops.
- Divide the batter into the muffin cups, filling each about ¾ full and sprinkle with reserved chocolate chips.
- Bake for 18 to 22 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
