Description
Delight in these moist and flavorful Pumpkin White Chocolate Muffins, perfect for a cozy autumn breakfast or snack. Combining the warm spices of cinnamon, nutmeg, and cloves with creamy white chocolate chips and rich pumpkin puree, these muffins bring a deliciously sweet and spiced treat that’s easy to make and sure to please.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Add-ins
- 3/4 cup white chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves until evenly mixed.
- Mix Wet Ingredients: In a large mixing bowl, whisk the granulated sugar, light brown sugar, and eggs together until smooth. Add the canned pumpkin puree, vegetable oil, and vanilla extract, mixing thoroughly until well combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
- Fold in White Chocolate Chips: Carefully fold the white chocolate chips into the batter, ensuring even distribution throughout.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven 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. Enjoy warm or at room temperature.
Notes
- For extra texture and flavor, add 1/2 cup chopped pecans or walnuts to the batter before baking.
- These muffins freeze well; store them in an airtight container for up to 2 months for convenient future treats.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 17g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
