Moist Pumpkin White Chocolate Chip Muffins
Delight in the flavors of fall with these moist and fluffy muffins that combine pumpkin puree and sweet white chocolate chips, perfect for breakfast or dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
Wet Ingredients
- 1 cup pumpkin puree Fresh or canned, roasted pumpkin adds more flavor.
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup melted butter or oil Coconut oil provides a delicate flavor.
- 2 large eggs For vegan option, substitute with flaxseed meal.
- 1 teaspoon vanilla extract
Add-ins
- 1 cup white chocolate chips Use high-quality chips or chunks.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the wet ingredients: pumpkin puree, sugar, brown sugar, melted butter/oil, eggs, and vanilla extract until smooth.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Fold in the white chocolate chips.
- Scoop the batter into each muffin cup, filling them about 2/3 full.
Baking
- Bake the muffins in the preheated oven for 18-22 minutes, until golden brown and a toothpick comes out clean.
- Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack.
Notes
For a lighter texture, be gentle while mixing. Avoid overbaking and check with a toothpick a couple of minutes before the minimum baking time.