Description
These Moist Pumpkin White Chocolate Chip Muffins combine the rich, autumnal flavor of pumpkin puree with the creamy sweetness of white chocolate chips. Perfectly spiced with pumpkin pie spice and tender with vegetable oil, these muffins make an ideal treat for fall breakfasts or snacks.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
Add-ins
- 3/4 cup white chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups with nonstick spray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice, ensuring they are evenly distributed.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the muffins tender.
- Fold in White Chocolate Chips: Using a spatula, gently fold the white chocolate chips into the batter, ensuring even distribution without overworking the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which helps maintain their moist texture.
Notes
- Do not overmix the batter to prevent tough muffins.
- Use fresh pumpkin puree for best flavor, or canned 100% pumpkin as a substitute.
- Substitute white chocolate chips with regular chocolate chips for a different flavor profile.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Ensure oven is fully preheated for even baking.
