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White Chocolate Chip Pumpkin Muffins

Maria G. Brooks
Fluffy, moist pumpkin muffins studded with creamy white chocolate chips and perfectly spiced with cinnamon and pumpkin pie spice.
A quick, satisfying breakfast or snack packed with fiber and good fats, ideal for busy mornings or cozy fall afternoons.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 large muffins

Equipment

  • 12-cup muffin tin
  • Muffin liners
  • Non-stick spray
  • Large mixing bowl
  • Measuring Cups and Spoons
  • Toothpick (for testing doneness)

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 cup light brown sugar lightly packed
  • 1 tsp baking powder
  • 1 Tbsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • 1 can 15 oz pumpkin puree
  • ½ cup vegetable oil
  • 1 Tbsp milk
  • 1 tsp vanilla extract
  • 1 ½ cups white chocolate chips plus extra for topping

Instructions
 

  • Preheat the Oven for Perfect Baking: Begin by preheating your oven to 375°F (190°C).
    Ensuring your oven reaches the correct temperature before placing the muffins inside is essential for even cooking and achieving that golden, bakery-style top.
    While the oven heats, you can prepare your muffin tin and ingredients so everything is ready to go.
  • Prepare the Muffin Tin: Line a 12-cup muffin tin with paper muffin liners.
    Lightly spray the liners with non-stick cooking spray to prevent sticking and help the muffins release easily after baking.
    Properly preparing the pan at this stage ensures that the muffins maintain their shape and come out looking neat and professional.
  • Mix the Dry Ingredients Carefully: In a large mixing bowl, combine the following dry ingredients:
    1 ¾ cups all-purpose flour.
    1 cup lightly packed light brown sugar. 1 tsp baking powder.
    1 Tbsp ground cinnamon.
    1 tsp pumpkin pie spice.
    ½ tsp baking soda. ½ tsp salt.
    Whisk or stir these together until evenly combined.
    This step ensures that the leavening agents, spices, and sugar are uniformly distributed throughout the batter, so every bite has the perfect flavor balance.
  • Combine Wet Ingredients Smoothly: In a separate bowl (or using the same large bowl if preferred), mix the wet ingredients:
    2 large eggs.
    1 can (15 oz) pumpkin puree.
    ½ cup vegetable oil.
    1 Tbsp milk.
    1 tsp vanilla extract.
    Use a whisk or a hand mixer to blend until smooth and uniform.
    The pumpkin adds moisture and fiber, while the oil provides healthy fats, ensuring tender, soft muffins.
  • Incorporate Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients.
    Gently fold the mixture together using a spatula or wooden spoon.
    Mix just until combined; avoid overmixing, as this can make the muffins tough.
    The batter should be thick, slightly lumpy, and rich in texture.
  • Add White Chocolate Chips Thoughtfully: Gently fold 1 ½ cups of white chocolate chips into the batter.
    Ensure they are evenly distributed but avoid smashing them.
    The chocolate chips provide pockets of sweet, creamy flavor in every bite, perfectly complementing the pumpkin and spices.
  • Portion Batter into Muffin Cups: Divide the batter evenly among the 12 prepared muffin liners.
    Fill each cup generously; overfilling slightly is okay and helps the muffins achieve a domed, bakery-style top.
    For extra indulgence, sprinkle a few additional white chocolate chips on top of each muffin to create an appealing, glossy finish once baked.
  • Bake Until Golden and Set: Place the muffin tin in the preheated oven and bake for 20-25 minutes.
    Keep an eye on the muffins as they bake; they should rise nicely and develop a golden-brown top.
    To test for doneness, insert a toothpick into the center of a muffin.
    It should come out clean or with just a few moist crumbs attached.
    Avoid leaving the muffins too long, as this can dry them out.
  • Cool Muffins Properly Before Serving: Once baked, remove the muffins from the oven and let them cool in the tin for 5-10 minutes.
    Then transfer them to a wire cooling rack.
    Allowing the muffins to cool slightly helps them set fully, making them easier to remove from the liners and enhancing the texture.
  • Serve and Enjoy: These muffins are perfect warm or at room temperature.
    Serve them for breakfast, as a snack, or even as a dessert.
    They pair beautifully with a cup of coffee, tea, or milk.
    The combination of pumpkin, warming spices, and melty white chocolate chips makes every bite irresistibly satisfying.

Notes

  • Use room-temperature eggs for a smoother, more cohesive batter.
  • Lightly pack the brown sugar to avoid overly sweet muffins.
  • Do not overmix the batter; folding until just combined keeps muffins tender.
  • Pumpkin puree adds moisture—do not drain or overblend it.
  • Muffins can be topped with extra white chocolate chips for a more indulgent presentation.
  • Use freshly measured flour for consistent texture; spoon and level instead of scooping directly from the bag.
  • Baking times may vary slightly depending on oven type; start checking at 20 minutes.
  • For extra flavor, consider adding a tiny pinch of nutmeg or ground ginger.
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