Description
These muffins combine velvety pumpkin purée, warm spices, and pockets of white chocolate for a soft, cozy treat that stays moist for days. Perfect for fall mornings or a midday sweet bite.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch clove
2 large eggs
1 cup canned pumpkin purée
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup white chocolate chips (plus extra for topping)
Instructions
1. Preheat oven to 350°F and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and clove.
3. In a separate bowl, whisk eggs, pumpkin purée, both sugars, oil, and vanilla until smooth.
4. Add dry ingredients to wet and stir just until combined. Do not overmix.
5. Fold in 1 cup of white chocolate chips gently.
6. Divide batter evenly into muffin cups and top with a few extra chips.
7. Bake for 18–20 minutes until tops are domed and toothpick comes out with moist crumbs.
8. Let cool in pan 5 minutes before transferring to a wire rack.
9. Serve warm or let cool completely for storage.
Notes
Use 100% pure canned pumpkin, not pumpkin pie mix.
Don’t overmix the batter or you’ll lose the soft texture.
Muffins can be frozen and reheated in the microwave for a fresh-baked feel.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin muffins, white chocolate, fall baking