Pumpkin White Chocolate Chip Muffins, incredibly fluffy, moist and baked to perfection. The muffins are super easy to make, and are ready in well under 30 minutes from scratch. Fall's favourite veggie and chocolate are definitely a match made in heaven.
The most awaited season is here! Welcome, Fall, you've been missed! I do love every season, each has its own beauty, but there is something about Fall that I love most: you can see it everywhere, in the changing colour of the leaves, the harvest, the cooler days and nights.
And not to forget, you can taste it in all those delicious dishes that will make your Thanksgiving table a proper feast that would put even a Medieval banquet to shame.
It only makes sense if we start the season off right with some recipes featuring pumpkin, the Fall's darling vegetable.
And these pumpkin white chocolate chip muffins are incredibly moist and delicious, and they actually stay moist for day! You could, of course, use dark or milk chocolate chips too, but they white ones are simply amazing!
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Ingredients used
- self-raising flour - it helps with the light texture and well-risen shape
- light brown sugar - unlike white sugar, the light brown one adds not just sweetness, but also a touch of mild caramel
- canned pumpkin puree - the best bet for these muffins - alternatively, you can roast a pumpkin and blend it smooth
- eggs - best at room temperature
- vegetable oil - essential if you want moist muffins
- pumpkin pie spice - or mixed spice in the UK
- cinnamon - for a touch of Fall
- white chocolate chips - or dark/ milk chocolate chips
- baking powder - for extra raising
Easy swaps
If you can't find canned pumpkin (not quite easily available in the UK, got mine online) or fresh pumpkin, sweet potatoes or butternut squash will work just fine. Roast them beforehand until the flesh is soft, leave to cool, then follow the instructions, everything should be the same.
While the consistency should not change, you will get a slightly different taste, depending what you use. Baked sweet potatoes are naturally sweet, I think that will be even sweeter than the canned pumpkin, so you might like to add less sugar in that case.
Also, roasted pumpkin can of course be used too if you have that, use the same amount as the canned pumpkin and you will get the same delicious muffins. I opted for light brown sugar which combined with the pumpkin spice brings a lot more flavour than the regular white sugar.
Step-by-step photos and instructions
- in a large mixing bowl, add the pumpkin puree, eggs, oil and sugar
- use a hand mixer to mix everything to a smooth texture
- sift in the flour, add the baking powder, cinnamon and pumpkin pie spice, plus half of the chocolate chips
- use a spatula to combine all the ingredients
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- butter and flour a muffin tray, divide the batter evenly, then top with more chocolate chips
- bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 15 minutes until a tooth pick or skewer inserted in the middle comes out clean
Expert tips
Once all the ingredients are combined, we need to mix everything gently, without overmixing, otherwise the muffins will become dense and won't rise as nicely.
Unlike dark or milk chocolate chips, the white chocolate chips tend to burn quickly in the oven, do keep an eye on the muffins, as the chocolate chips can go for still looking ok to looking burnt in a matter of minutes!
I find that 15 minutes in the oven is more than enough for the muffins to be perfectly baked, while the white chocolate chips still look as yummy and still having their nice colour.
Other pumpkin desserts
Easy Pumpkin Pie Cinnamon Rolls
Pumpkin Pie Recipe with Condensed Milk
If you’ve liked my PUMPKIN WHITE CHOCOLATE CHIPS MUFFINS or any other recipe on the blog, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Pumpkin White Chocolate Chip Muffins
Ingredients
- 1 ½ cup self-raising flour
- 1 cup light brown sugar
- 1 cup canned pumpkin puree
- 2 eggs
- â…“ cup vegetable oil
- 1 tsp pumpkin pie spice ( or mixed spice)
- 1 teaspoon cinnamon
- ½ cup white chocolate chips
- 1 teaspoon baking powder
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Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- In a large mixing bowl, add the pumpkin puree, eggs, oil and sugar.
- Use a hand mixer to mix everything until smooth, then add half of the chocolate chips, and sift in the flour, baking powder, cinnamon and pumpkin pie spice.
- Use a spatula to combine the ingredients together, making sure you do not overmix the batter.
- Butter and flour each muffin hole, then divide the batter evenly.
- Top with the remaining chocolate chips, then bake for 15 minutes until a tooth pick inserted in the middle comes out clean.
Video
Notes
- Once all the ingredients are combined, we need to mix everything gently, without overmixing, otherwise the muffins will become dense and won't rise as nicely.
- Unlike dark or milk chocolate chips, the white chocolate chips tend to burn quickly in the oven, do keep an eye on the muffins, as the chocolate chips can go for still looking ok to looking burnt in a matter of minutes!
- I find that 15 minutes in the oven is more than enough for the muffins to be perfectly baked, while the white chocolate chips still look as yummy and still having their nice colour.
Jen says
Hi! These look delicious!! What happens if you replace the self-rising flour with all-purpose flour?
Daniela Anderson says
Hi! Glad you like them! You can use all purpose flour, but make sure you add baking powder, otherwise they won’t rise much. A teaspoon should do.