Pumpkin Muffins (with White Chocolate)
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Moist and delicious pumpkin muffins, studded with white chocolate chips, and drizzled with white chocolate. The yummiest Fall treat!
I have long said that muffins are great way to excuse eating cake for breakfast, and I’m here to tell you that this still stands!
Fall is a great excuse to make all things pumpkin, right? Truth be told, I make these all year round.
We combine pumpkin, white chocolate, cinnamon, nutmeg, and cloves in these yummy little lovelies. The smell of this cooking will make your entire family stop in their tracks and find excuses to hang out near the kitchen.
I regularly make a double or triple batch of these, as this is a great recipe to freeze. A quick blast in the microwave and the white chocolate chips go all gooey and delicious inside.
Are you into all things Fall? Try my Pumpkin Spice Latte recipe.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- Uses just 2 bowls – we love low cleanup recipes around here.
- Easy to make. No need for a culinary degree!
- Customizable. You could make them minis, change up frosting or drizzle, or use milk chocolate instead of white.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
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How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpMake the batter. Preheat the oven to 350°F.
- In a small bowl, combine flour and baking powder and set the bowl aside.
- In a large bowl mix sugar, eggs, baking soda, pumpkin puree, and spices. Slowly stir in vegetable oil and make sure ingredients are combined well.
- Slowly add in the mixed dry ingredients, and fold in the white chocolate chips.
Fill the muffin cups and bake. Using a small ice cream scoop or large spoon, fill muffin liners about ¾ full. Muffins will rise as they bake so don’t overfill. Bake for 25 minutes (up to 35) until a toothpick inserted in the center comes out clean. Turn out on a rack to cool completely,
Decorate! Keep it simple and dust with powdered sugar,or fancy it up and drizzle with white chocolate, or pipe on some cream cheese frosting.
Kylee’s Notes
Substitutions/Additions
- Use regular chocolate chips if you prefer!
- Use homemade pumpkin pie spice in place of the cinnamon, nutmeg, and cloves.
- You can make these into mini muffins, or scale them up and make the super large bakery-style ones too. Just cool a little less, for minis and a little longer for jumbo size.
- You can even make it into pumpkin bread if you wish!
Make sure they’re cooked by inserting a toothpick in the center. It should come out clean.
Storage:
Keep muffins covered or in a sealed bag or container to prevent them from drying out. Keeping them at room temperature is fine, but if you decorated them, they will last longer in the refrigerator!
You may also freeze them for up to 3 months. Just wrap tightly in plastic wrap and store in a zip lock bag.
Decorating:
- Drizzle melted white chocolate over the top of the muffins, and dust with powdered sugar
- Sprinkle powdered sugar over the top
- Make a cream cheese frosting – I use the frosting found on my cinnamon rolls recipe, and pipe onto the muffins.
More recipes to love
- Pumpkin Pancakes. These pretty pancakes are perfect for fall and taste amazing with just a little butter and syrup.
- Pumpkin Waffles. Warm spices and yummy pumpkin, they’re a must-make!
- Pumpkin Oatmeal. Dial up your breakfast and welcome Fall!
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Pumpkin Muffins (with White Chocolate)
Ingredients
- 1 1/4 cup all-purpose flour
- 1 ½ teaspoon baking powder
- 1 ½ cup white sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 cup pumpkin puree
- ¼ teaspoons salt
- 1 teaspoon cinnamon
- ½ teaspoons nutmeg
- ½ teaspoons ground cloves
- ½ cup vegetable oil
- ¾ cup white chocolate chips
Instructions
- Preheat the oven to 350°F.
- In a small bowl, combine 1 1/4 cup all-purpose flour and 1 ½ teaspoon baking powder and set the bowl aside.
- In a large bowl, mix 1 ½ cup white sugar, 2 large eggs,1 teaspoon baking soda, 1 cup pumpkin puree, ¼ teaspoons salt, 1 teaspoon cinnamon, ½ teaspoons nutmeg, and ½ teaspoons ground cloves. Slowly stir in ½ cup vegetable oil and make sure ingredients are combined well.
- Slowly add in the flour and baking powder mixture, along ¾ cup white chocolate chips.
- Using a small ice cream scoop or large spoon, fill muffin liners about ¾ full. Muffins will rise as they bake so don’t over fill.
- Bake for 25-35 minutes until done and allow to cool.
Notes
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Love !!! So easy to put together ! Love the white chocolate variation !