Moist Pumpkin White Chocolate Chip Muffins
These Moist Pumpkin White Chocolate Chip Muffins combine the earthy flavors of pumpkin and warm spices with creamy white chocolate for a delightful autumn treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can substitute with whole wheat or gluten-free flour.
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp allspice
Wet Ingredients
- 1 cup pumpkin puree Canned or homemade.
- 1 cup granulated sugar You can reduce the amount or substitute half with brown sugar.
- 2 large eggs For an egg-free option, consider using applesauce or flaxseed meal.
- 1 cup white chocolate chips Feel free to use milk chocolate as a substitute.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare a muffin tin by lining with cupcake liners or greasing with butter.
- In a large mixing bowl, whisk together the pumpkin puree, sugar, and eggs until well combined.
- In another bowl, combine the dry ingredients: flour, baking soda, baking powder, and spices. Whisk together.
- Gradually fold the dry ingredients into the pumpkin mixture, being careful not to overmix.
- Gently mix in the white chocolate chips.
- Evenly distribute the batter into the muffin tin, filling each cup about 2/3 full.
Baking
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool muffins in the tin for a few minutes, then transfer to a wire rack.
Notes
Serve fresh or store in an airtight container. They pair beautifully with cream cheese frosting or powdered sugar. Enjoy with coffee or tea!