Enjoy these moist pumpkin white chocolate chip muffins, perfect for cozy mornings. Follow our easy recipe for a deliciously soft and flavorful bake.
Why You’ll Love It
If you’re looking for a simple, cozy bake that fills your kitchen with warm aromas, these moist pumpkin white chocolate chip muffins are ideal. They’re soft, flavorful, and perfect for autumn mornings or holiday brunches. Combining the rich sweetness of pumpkin with creamy white chocolate, this recipe is sure to be a favorite.
Ingredients
- 1 3/4 cups all-purpose flour (substitute gluten-free flour blend for gluten-free option)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice (or homemade mix of cinnamon, nutmeg, cloves)
- 1 cup canned pumpkin puree
- 2 large eggs (replace with flax eggs for vegan)
- 3/4 cup granulated sugar (use coconut sugar as alternative)
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (can substitute melted coconut oil or butter)
- 1/4 cup milk (use plant-based milk for dairy-free)
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips (ensure vegan or dairy-free if needed)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined.
- In a large mixing bowl, beat the eggs. Add pumpkin puree, granulated sugar, brown sugar, vegetable oil, milk, and vanilla extract. Mix until smooth.
- Carefully fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix to keep the muffins tender.
- Fold in the white chocolate chips gently until evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into a muffin comes out clean or with a few moist crumbs.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Enjoy your freshly baked moist pumpkin white chocolate chip muffins warm or at room temperature. For more fall-inspired baking, explore our Pumpkin Desserts and Easy Breakfast Recipes.
Also, learn baking tips on King Arthur Baking to improve your muffin game.
Expert Tips
Use room temperature eggs and oil for better batter consistency. Avoid overmixing to keep muffins light and fluffy. Test doneness with a toothpick—remove muffins promptly to prevent dryness. For extra moisture, add a tablespoon of sour cream or yogurt. You can also fold in chopped nuts for texture.
Storage
Store muffins in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate up to 5 days or freeze in a sealed bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave before serving.
Variations
- Vegan: Replace eggs with flax eggs and use dairy-free milk and vegan white chocolate chips.
- Gluten-free: Use a 1:1 gluten-free baking flour blend.
- Dairy-free: Swap milk with almond or oat milk and use dairy-free white chocolate.
- Refined Sugar-free: Substitute sugars with coconut sugar or maple syrup (adjust liquid accordingly).
FAQ
- How do I make sure my moist pumpkin white chocolate chip muffins stay moist? Use pumpkin puree and avoid overmixing. Adding a bit of yogurt or sour cream can also help keep them soft.
- Can I freeze these muffins? Yes, freeze them in an airtight container for up to 3 months.
- What can I use instead of white chocolate chips? Semi-sweet chocolate chips or dried cranberries work well, too.
- Are these muffins suitable for kids? Absolutely! They’re sweet, soft, and packed with wholesome pumpkin flavor.
- Can I make these muffins nut-free? Yes, the base recipe contains no nuts. Just avoid adding nuts in variations.
Call to Action
Have you tried these moist pumpkin white chocolate chip muffins? Share your baking stories in the comments below, rate the recipe, and save it for your next cozy morning. Don’t forget to share with friends and family who love autumn treats.
