Description
Craving a warm, bakery-style muffin that feels like fall in every bite? These Moist Pumpkin White Chocolate Chip Muffins are just the answer. They’re incredibly fluffy and packed with real pumpkin, white chocolate chips, and cozy spices. Whether you’re looking for an easy breakfast idea, a healthy-ish snack, or a quick dessert for the season, this recipe fits it all. They’re freezer-friendly, perfect for batch baking, and naturally loaded with fiber and moisture from pumpkin puree—making them a great option in the world of quick breakfast and food ideas.
Ingredients
1 cup pumpkin puree
2 eggs
1/2 cup vegetable oil
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
3/4 cup white chocolate chips
Instructions
1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with spray.
2. In a large bowl, whisk pumpkin puree, vegetable oil, eggs, brown sugar, granulated sugar, and vanilla extract until smooth.
3. Add flour, pumpkin pie spice, baking powder, baking soda, and salt to the wet mixture. Stir until just combined.
4. Fold in white chocolate chips, reserving a few for topping.
5. Divide batter evenly into muffin cups, filling 3/4 full.
6. Bake for 20–25 minutes or until a toothpick inserted comes out clean.
7. Let cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
These muffins are even better the next day—flavors intensify overnight.
For added texture, try mixing in chopped pecans or walnuts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 225
- Sugar: 16g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg