Go Back

Pumpkin Muffins with White Chocolate

Soft, spiced pumpkin muffins loaded with sweet white chocolate chips — perfect for breakfast, brunch, or fall treats.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 220

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp ginger
Wet Ingredients
  • 1 cup pumpkin purée not pie filling
  • 0.5 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 2 eggs large
  • 0.5 cup unsalted butter melted
  • 1 tsp vanilla extract
  • 0.25 cup milk
Add-ins
  • 0.75 cup white chocolate chips
  • 0.5 cup chopped walnuts or pecans optional

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. Combine pumpkin, brown sugar, granulated sugar, eggs, melted butter, vanilla, and milk until smooth.
  4. Gently fold dry ingredients into wet ingredients. Fold in white chocolate chips and optional nuts.
  5. Divide batter among muffin cups, filling 3/4 full.
  6. Bake 20–25 minutes until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to wire rack.

Notes

Store in airtight container for 3 days or freeze for up to 2 months.