Save to Pinterest Moist, warmly spiced pumpkin muffins generously studded with creamy white chocolate chunks—a perfect treat for autumn mornings or cozy gatherings.
Every fall, I bake these pumpkin muffins for my family and friends. Their delighted reactions make them a staple in my kitchen as soon as the first pumpkins arrive.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: ½ tsp
- Ground cloves: ¼ tsp
- Pumpkin purée: 1 cup (210 g) (not pumpkin pie filling)
- Granulated sugar: ¾ cup (150 g)
- Packed light brown sugar: ½ cup (110 g)
- Vegetable oil: ½ cup (120 ml)
- Large eggs: 2
- Pure vanilla extract: 1 tsp
- White chocolate chunks or chips: 1 cup (170 g)
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients:
- In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together.
- Mix Wet Ingredients:
- In a large bowl, whisk pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Combine:
- Add dry ingredients to wet ingredients; stir gently with a spatula until just combined (do not overmix).
- Add Chocolate:
- Fold in white chocolate chunks, reserving a few for topping if desired.
- Fill Muffin Cups:
- Divide batter evenly among muffin cups, each about ¾ full; top with reserved chocolate chunks.
- Bake:
- Bake for 20–22 minutes until a toothpick inserted in center comes out clean.
- Cool:
- Cool in pan 5 minutes, then transfer muffins to wire rack to cool completely.
Save to Pinterest Sharing these pumpkin muffins after a crisp walk with my children is always a highlight of our autumn weekends. Everyone reaches for seconds!
Required Tools
You'll need a 12-cup muffin tin, paper muffin liners, two mixing bowls, a whisk, a spatula, a wire rack, and measuring cups and spoons to bring this recipe together.
Allergen Information
Contains: Wheat (gluten), eggs, and milk (in white chocolate). May contain traces of nuts if using add-ins or depending on the chocolate brand. Always check labels for allergens.
Nutritional Information
Per muffin: 270 calories, 12 g total fat, 38 g carbohydrates, 3 g protein.
Save to Pinterest Enjoy these pumpkin muffins warm with a hot drink for a comforting autumn treat!
Common Recipe Questions
- → How do I prevent muffins from turning out dense?
Mix wet and dry ingredients gently. Overmixing can lead to dense muffins—stop stirring once just combined.
- → Can I use pumpkin pie filling instead of pumpkin purée?
It's best to use plain pumpkin purée, as pie filling contains added sugar and spices that may alter the flavor and texture.
- → Can these muffins be made ahead and frozen?
Yes, cool the muffins completely before freezing. Store in airtight containers for up to two months, thaw before serving.
- → Are there nut-free options for additional flavor?
Absolutely. For nut-free add-ins, consider using dried cranberries or extra chocolate chunks instead of nuts.
- → What can I substitute for white chocolate?
Dark or milk chocolate chunks work well if you prefer less sweetness or a richer flavor profile.
- → How can I check if muffins are done baking?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the muffins are ready.