Description
Delight in these moist and flavorful White Chocolate Chip Pumpkin Muffins, perfect for autumn mornings or cozy afternoons. Infused with warm spices and sweet pumpkin, and studded with creamy white chocolate chips, these muffins offer a perfect balance of spice and sweetness.
Ingredients
Scale
Dry Ingredients
- 2 â…“ cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 ½ teaspoons ground nutmeg
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 4 large eggs
- 2 cups pumpkin puree
- 1 cup salted butter, melted
Add-ins
- 1 ½ cups white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners or grease them with non-stick spray to prepare for baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, ground ginger, ground cloves, ground nutmeg, baking soda, baking powder, and salt until fully incorporated. Set the bowl aside.
- Mix Wet Ingredients: In a large bowl, beat the eggs, pumpkin puree, and melted butter on low speed until just combined. This mixture forms the moist base of your muffins.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, beating just until moistened. Be careful not to overmix as this can toughen the muffins.
- Add White Chocolate Chips: Gently fold the white chocolate chips into the batter, distributing them evenly without deflating the mix.
- Fill Muffin Tins: Scoop the batter into the prepared muffin tins, filling each cup about two-thirds full to allow space for rising during baking.
- Bake: Place the tins in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cooling: Remove the muffins from the oven and let them cool in the tins for a few minutes before transferring to a wire rack to cool completely or serve warm.
Notes
- Do not overmix the batter to keep muffins tender and light.
- Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- White chocolate chips can be substituted with semi-sweet chips if preferred.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
