These Pumpkin White Chocolate Chip Muffins are a cozy treat! With warm pumpkin spice and sweet white chocolate, they’re perfect for any time of the day.
I just love how the sweet chocolate chips melt in your mouth! They make a great snack and are a fun twist on traditional pumpkin muffins. Enjoy with your favorite drink! ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the muffins. If you’re looking for gluten-free options, consider using a 1:1 gluten-free flour blend.
Pumpkin Puree: Canned pumpkin puree is easy and convenient. If you prefer fresh, you can roast and blend your own pumpkin. Just make sure to drain excess moisture!
White Chocolate Chips: For a different flavor, try using dark chocolate or semi-sweet chocolate chips. If you want to make it a little healthier, use chopped nuts like pecans or walnuts instead.
Oils and Fats: I often use melted butter for richer flavor, but vegetable oil keeps the muffins moist. You can also use coconut oil for a fun twist.
How Do I Mix Muffin Batter Without Overmixing?
Mixing muffin batter can be tricky, but the key is to combine ingredients without overworking the dough. This keeps them light and fluffy! Here’s how:
- Whisk dry ingredients separately first.
- Combine wet ingredients until smooth, then gently add dry ingredients.
- Stir until just combined; a few lumps are okay! Avoid stirring too much.
- Fold in chocolate chips carefully.
Remember, muffins like a gentle touch, so don’t worry about making everything perfectly smooth.
How to Make Pumpkin White Chocolate Chip Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips, plus extra for topping
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and around 20-25 minutes to bake. After baking, let the muffins cool for about 5 minutes in the pan, and then they’re ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your muffins will bake evenly. While the oven is heating up, line a 12-cup muffin tin with paper liners, or lightly grease it to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Mixing these dry ingredients first helps distribute all the flavors evenly throughout the batter.
3. Combine the Wet Ingredients:
In a separate bowl, mix together the pumpkin puree, vegetable oil (or melted butter), eggs, granulated sugar, brown sugar, and vanilla extract. Stir until everything is well combined and smooth.
4. Combine Dry and Wet Ingredients:
Gradually add the bowl of dry ingredients into the bowl of wet ingredients. Stir gently until just combined; it’s okay if a few lumps remain. Try not to overmix to keep the muffins light and fluffy.
5. Add the White Chocolate Chips:
Fold in the 1/2 cup of white chocolate chips carefully. This adds a sweet surprise in every bite!
6. Fill the Muffin Cups:
Divide the batter among the muffin cups, filling each about 3/4 full. This will give the muffins enough room to rise without overflowing.
7. Sprinkle Extra Chocolate Chips:
Top each muffin with a few extra white chocolate chips for that lovely presentation and extra sweetness!
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for about 20-25 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when they’re done.
9. Cool the Muffins:
Once baked, allow the muffins to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps prevent them from getting soggy.
10. Serve and Enjoy:
Your cozy pumpkin white chocolate chip muffins are ready! They can be enjoyed warm or at room temperature. Perfect for a snack or a special treat!
Can I Use Homemade Pumpkin Puree Instead of Canned?
Absolutely! If you prefer homemade pumpkin puree, just roast and puree fresh pumpkin. Make sure to drain any excess moisture to avoid soggy muffins.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can use whole wheat flour, but your muffins may turn out denser. For the best results, try replacing only half of the all-purpose flour with whole wheat flour.
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, wrap them tightly and freeze for up to 2 months. To enjoy again, just thaw at room temperature or warm them up in the microwave!
Can I Add Nuts to the Muffins?
Definitely! Chopped pecans or walnuts would add a lovely crunch and flavor to your muffins. Just fold them in along with the chocolate chips.
