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–+ servings

Moist Pumpkin White Chocolate Chip Muffins

Delightful muffins combining pumpkin and white chocolate, perfect for cozy brunches or snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Fall
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup canned pumpkin puree Fresh pumpkin can also be used, pureed until smooth.
  • 0.5 cups white chocolate chips Can be swapped for dark chocolate.
  • 0.5 cups sugar
  • 0.25 cups brown sugar
  • 0.5 cups vegetable oil
  • 2 large eggs

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, blend the pumpkin puree, sugar, brown sugar, vegetable oil, and eggs until the mixture is smooth and slightly fluffy.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  5. Gently fold in the white chocolate chips.
Baking
  1. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow them to cool slightly before serving.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 23gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 10g

Notes

These muffins are great when served warm with butter or whipped cream. Store in an airtight container for up to three days or freeze for two months.

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