Description
Pumpkin White Chocolate Muffins are soft, fluffy, and full of autumn flavors with the perfect balance of sweet pumpkin and creamy white chocolate chunks, making them a delicious treat for any season.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup canned pumpkin puree
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, combine pumpkin puree, white sugar, brown sugar, eggs, oil, and vanilla extract. Mix until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Fold in the white chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add chopped nuts such as pecans or walnuts for added texture and flavor.
- For a richer flavor, you can substitute part of the oil with melted butter.
- These muffins freeze well. Store in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin muffins, white chocolate muffins, fall muffins, pumpkin dessert, homemade muffins