These Pumpkin White Chocolate Chip Muffins are a cozy treat that brings fall into every bite! With sweet white chocolate and warm pumpkin spices, they’re simply irresistible.
Making these muffins feels like a hug from the inside! I love enjoying them warm with a cup of coffee. Trust me, they’re perfect for any time of day—especially breakfast! ☕️🧁
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is super convenient and saves time! If you prefer fresh, just roast and mash your own. Either way, pumpkin brings a lovely moisture to the muffins.
White Chocolate Chips: These add delightful sweetness! If you want a twist, try using dark chocolate chips or even butterscotch chips instead. They each bring their own flavor to the muffins.
Spices: Ground spices like cinnamon, nutmeg, and ginger are essential for that warm autumn flavor. You can substitute with pumpkin pie spice for a quick option, as it usually has a mix of these spices.
Oil: I like using vegetable oil for its neutral flavor, but feel free to use melted coconut oil or applesauce for a lighter version.
How Do I Get the Muffins to Rise Properly?
The rising action in muffins comes from baking soda and baking powder. Make sure they’re fresh and within their expiration date for the best results. Mixing the dry ingredients well before adding them to the wet mixture helps distribute them evenly.
- Always use room temperature eggs and milk—they mix better!
- Avoid overmixing once you combine wet and dry ingredients; stop as soon as everything is just combined to keep muffins light and fluffy.
Delicious Pumpkin White Chocolate Chip Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 1 cup white chocolate chips, plus extra for topping
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and another 18-22 minutes to bake. Let your muffins cool for a few minutes before enjoying them, totaling around 35-40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Whisk them together well to ensure everything is evenly mixed.
3. Prepare the Wet Mixture:
In another bowl, pour in the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix these ingredients together until they form a smooth and creamy mixture.
4. Combine Dry and Wet Ingredients:
Now it’s time to bring everything together! Gradually add the dry ingredients to the pumpkin mixture, stirring gently to combine. Be careful not to overmix; just mix until you don’t see any more flour.
5. Add Milk:
Pour in the milk and fold it into the batter just until combined. This will help make your muffins moist and fluffy!
6. Fold in the White Chocolate Chips:
Gently fold in 1 cup of white chocolate chips, making sure they get evenly distributed throughout the batter. Save a handful to sprinkle on top of the muffins for that extra touch!
7. Fill the Muffin Cups:
Scoop the batter into the prepared muffin cups, filling each one about 3/4 full. This allows room for them to rise while baking.
8. Add Extra Chocolate Chips:
Sprinkle the reserved white chocolate chips on top of each muffin for a lovely finishing touch.
9. Bake the Muffins:
Place the muffin tin in the oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
10. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
11. Serve:
Enjoy these delicious muffins warm or at room temperature! Perfect for breakfast, snacks, or even dessert. They are filled with pumpkin goodness and sweet, melty white chocolate chips!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, it might make the muffins a bit denser. To lighten them up, consider using a mix of whole wheat and all-purpose flour—about half and half works great!
What Can I Use Instead of Vegetable Oil?
If you don’t have vegetable oil, you can use melted coconut oil or even unsweetened applesauce for a healthier option. Both will work well and keep the muffins moist!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week or frozen for up to 3 months. To reheat, just pop them in the microwave for a few seconds or warm them in the oven!
Can I Add Nuts or Other Mix-Ins?
Absolutely! Chopped pecans or walnuts would be a delicious addition. Just fold them in along with the white chocolate chips. You could also try adding dried cranberries or raisins for extra flavor!
