Description
These Pumpkin White Chocolate Muffins are moist, flavorful, and perfect for fall. Featuring warm pumpkin spices and sweet white chocolate chips, they make a delightful breakfast or snack that’s easy to prepare and sure to please.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Wet Ingredients
- 1 cup canned pumpkin purée
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Add-ins
- ¾ cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger to evenly distribute the spices and leavening agents.
- Combine Wet Ingredients: In a large bowl, mix the canned pumpkin purée, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Gradually stir the dry ingredients into the wet mixture. Mix gently until just combined; avoid overmixing to keep muffins tender.
- Add Chocolate Chips: Fold in the white chocolate chips evenly throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full to allow room for rising.
- Bake: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Add chopped pecans or walnuts to the batter for a crunchy twist.
- Muffins can be stored in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze muffins for up to 2 months and thaw before serving.
