Pumpkin Muffins White Chocolate (Print Version)
Moist spiced pumpkin muffins studded with white chocolate chunks make a tasty seasonal treat for sharing.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves
→ Wet Ingredients
08 - 1 cup pumpkin purée (not pumpkin pie filling)
09 - 3/4 cup granulated sugar
10 - 1/2 cup packed light brown sugar
11 - 1/2 cup vegetable oil
12 - 2 large eggs
13 - 1 teaspoon pure vanilla extract
→ Add-Ins
14 - 1 cup white chocolate chunks or chips
# Steps to Follow:
01 - Preheat oven to 350°F. Line a 12-count muffin tray with paper liners.
02 - In a medium mixing bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly distributed.
03 - In a separate large bowl, whisk pumpkin purée, granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla until smooth.
04 - Add the dry ingredients into the wet mixture. Stir gently with a spatula until just combined; avoid overmixing.
05 - Gently fold in white chocolate chunks, reserving a few for topping if desired.
06 - Divide batter equally among prepared muffin cups, filling each about three-quarters full. Top with reserved white chocolate chunks.
07 - Bake for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Remove from oven and allow muffins to cool in the pan for 5 minutes. Transfer to a wire rack and cool completely before serving.
# Additional Tips::
01 -
- Easy to make in one bowl
- Perfect balance of spice and sweet white chocolate
02 -
- Store muffins in an airtight container for up to 3 days at room temperature.
- White chocolate contains milk; check for allergens before serving.
03 -
- Do not overmix the batter for tender muffins.
- Reserve a few chocolate chunks to press on top before baking for a pretty finish.