Pumpkin and White Choc Muffins
Elevate your baking game with these irresistible Pumpkin and White Choc Muffins—soft, moist, and brimming with seasonal flavor. Perfectly spiced with cinnamon, nutmeg, and ginger, these muffins highlight the natural sweetness of pumpkin puree while creamy white chocolate chips add a luscious burst of decadence in every bite. Easy to make in just 40 minutes, this recipe is ideal for cozy autumn mornings, holiday gatherings, or as a grab-and-go snack. With a tender crumb, rich spices, and melty chocolate, these muffins strike the perfect balance between comforting and indulgent. Bake a batch today and savor the flavors of fall!
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Recipe Information
Ingredients
- 250 g all-purpose flour
- 150 g granulated sugar
- 100 g brown sugar
- 2 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp ground ginger
- 0.5 tsp salt
- 2 large eggs
- 200 g pumpkin puree (not pumpkin pie filling)
- 120 ml vegetable oil
- 2 tsp vanilla extract
- 150 g white chocolate chips
- 2 tbsp milk
Instructions
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Stir well to distribute the spices evenly.
In another bowl, whisk together the eggs, pumpkin puree, vegetable oil, vanilla extract, and milk until smooth and well combined.
Gradually fold the wet ingredients into the dry ingredients using a spatula or wooden spoon. Mix until just combined. Be careful not to overmix; it's okay if the batter is slightly lumpy.
Gently fold in the white chocolate chips, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20–25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 3064 mg | 133% | |
| Total Carbohydrate | 565.6 g | 206% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 342.8 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 569 mg | 44% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2066 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
