Pumpkin White Chocolate Muffins
These Pumpkin White Chocolate Muffins are the ultimate fall treat! Soft, moist, and loaded with sweet pumpkin flavor, they’re studded with creamy white chocolate chips for a decadent twist. These muffins are perfect for breakfast, snacks, or any cozy fall gathering.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips
- ¼ cup milk optional, for a lighter batter
Instructions
- Preheat oven:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
- Mix the dry ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- Cream the butter and sugar:
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
- Add the wet ingredients:
- Beat in the eggs one at a time, mixing well after each addition. Then add the pumpkin puree and vanilla extract, mixing until combined.
- Combine the dry and wet ingredients:
- Gradually add the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix.
- Fold in the white chocolate chips:
- Gently fold in the white chocolate chips, making sure they’re evenly distributed throughout the batter.
- Fill the muffin tin:
- Scoop the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake the muffins:
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and serve:
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- These muffins can be stored in an airtight container for up to 4 days at room temperature.
- For a little extra flair, drizzle with white chocolate or sprinkle with cinnamon sugar before baking.
- Freeze any leftover muffins for up to 3 months. Simply thaw or heat in the microwave for a quick snack.
- If you prefer a spicier muffin, increase the cinnamon and nutmeg or add a pinch of ground ginger.
- Swap the white chocolate chips for dark chocolate chips or cranberries for a different flavor.