Pumpkin White Chocolate Chip Muffins

5 from 2 votes

Pumpkin White Chocolate Chip Muffins

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.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Servings: muffins

Calories: 195kcal

Author: Daniela Apostol

Ingredients

1 ½ cup self-raising flour
1 cup light brown sugar
1 cup canned pumpkin puree
2 eggs
⅓ cup vegetable oil
1 tsp pumpkin pie spice ( or mixed spice)
1 teaspoon cinnamon
½ cup white chocolate chips
1 teaspoon baking powder

Metric - US Customary

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.

Nutrition