Save Moist, warmly spiced pumpkin muffins generously studded with creamy white chocolate chunks: a perfect treat for autumn mornings or cozy gatherings.
Each fall, I look forward to baking a batch of these pumpkin muffins and sharing them with friends over coffee. Their tender crumb and bursts of creamy chocolate bring a little comfort to chilly mornings.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: ½ tsp
- Ground cloves: ¼ tsp
- Pumpkin purée (not pumpkin pie filling): 1 cup (210 g)
- Granulated sugar: ¾ cup (150 g)
- Packed light brown sugar: ½ cup (110 g)
- Vegetable oil: ½ cup (120 ml)
- Large eggs: 2
- Pure vanilla extract: 1 tsp
- White chocolate chunks or chips: 1 cup (170 g)
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Instructions
- Prep Muffin Tin:
- Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
- Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Combine Wet Ingredients:
- In a separate large bowl, whisk pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Combine & Stir:
- Add dry ingredients to wet. Stir gently with spatula until just combined. Do not overmix.
- Fold Add-Ins:
- Fold in white chocolate chunks, reserving a few for topping.
- Fill Muffin Cups:
- Divide batter evenly, filling each about ¾ full. Top with reserved chocolate chunks.
- Bake:
- Bake 20–22 minutes, until a toothpick inserted in center comes out clean.
- Cool:
- Let cool in the pan 5 minutes, then transfer to wire rack to cool completely.
Save 
Save I love bringing these out of the oven for my family, especially when the aroma of spices fills the kitchen. Everyone grabs a muffin and enjoys them warm with a glass of milk.
Allergen Information
Contains wheat (gluten), eggs, and milk in white chocolate. If using nut add-ins or certain chocolate brands, may contain traces of nuts. Always review ingredient labels for allergens.
Required Tools
You will need a 12-cup muffin tin, paper liners, two mixing bowls, whisk, spatula, measuring cups and spoons, and a wire rack.
Nutritional Information
Per muffin: 270 calories, 12 g fat, 38 g carbohydrates, 3 g protein.
Save 
Save Enjoy these pumpkin muffins fresh or freeze for a quick autumn treat whenever you crave something sweet.
Recipe FAQ
- → Can canned pumpkin be used?
Yes, use pure pumpkin purée and avoid pumpkin pie filling for best flavor and texture.
- → How do I prevent muffins from drying out?
Measure ingredients accurately and avoid overmixing the batter to maintain a moist result.
- → Can I replace white chocolate chunks?
Absolutely, dark chocolate or milk chocolate chunks are great alternatives depending on preferred sweetness.
- → What nuts work best as add-ins?
Chopped toasted pecans or walnuts add extra texture and flavor, complementing spice and pumpkin.
- → How should muffins be stored?
Cool completely and store in an airtight container at room temperature for up to 3 days or freeze for 2 months.
- → Are these suitable for vegetarians?
Yes, this treat fits a vegetarian diet and is free of meat-based ingredients.
