Save Moist, warmly spiced pumpkin muffins generously studded with creamy white chocolate chunks&a perfect treat for autumn mornings or cozy gatherings.
I first tested these pumpkin muffins for a family brunch last October, and everyone requested the recipe before heading home. The comforting aroma of spices filled the kitchen as the muffins baked, becoming an instant seasonal favorite.
Ingredients
- All-purpose flour: 2 cups (250 g), measured correctly for best results
- Baking powder: 1 tsp to help muffins rise
- Baking soda: ½ tsp for leavening and texture
- Salt: ½ tsp, enhances the flavor
- Ground cinnamon: 1 tsp for warmth
- Ground nutmeg: ½ tsp for subtle spice
- Ground cloves: ¼ tsp for deep autumn flavor
- Pumpkin purée: 1 cup (210 g), not pumpkin pie filling
- Granulated sugar: ¾ cup (150 g) for sweetness
- Light brown sugar: ½ cup (110 g), adds moisture and flavor
- Vegetable oil: ½ cup (120 ml), makes the muffins tender
- Eggs: 2 large for structure
- Vanilla extract: 1 tsp pure for flavor
- White chocolate chunks or chips: 1 cup (170 g), fold-in plus a few reserved for topping
Instructions
- Preheat oven:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Mix wet ingredients:
- In a large bowl, whisk pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Combine wet and dry:
- Add dry ingredients to wet ingredients. Stir gently with a spatula until just combined (do not overmix).
- Add chocolate:
- Fold in white chocolate chunks, reserving a few for topping if desired.
- Fill muffin cups:
- Divide batter evenly among muffin cups, filling each about ¾ full. Top with reserved chocolate chunks.
- Bake:
- Bake for 20–22 minutes, until a toothpick inserted in the center comes out clean.
- Cool:
- Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool completely.
Save Whenever I bake these muffins, my kids love helping stir in the chocolate chunks—making for sweet weekend memories. The warm scent of pumpkin and spices always brings the family to the kitchen before they're even out of the oven.
Required Tools
You will need a 12-cup muffin tin, paper muffin liners, two mixing bowls, a whisk, spatula, wire rack, and measuring cups and spoons.
Allergen Information
Contains wheat (gluten), eggs, and milk (in white chocolate; check labels). May contain traces of nuts if using add-ins or depending on the brand of white chocolate. Always check ingredient labels for potential allergens and cross-contamination.
Nutritional Information
Each muffin contains approximately 270 calories, 12 g total fat, 38 g carbohydrates, and 3 g protein.
Save Enjoy these pumpkin muffins warm with a glass of milk or coffee, for a cozy autumn breakfast or snack. Their tender crumb and sweet white chocolate spots make every bite irresistible.
Recipe Guide
- → How can I ensure muffins are moist?
Using pumpkin purée adds moisture, while oil and eggs contribute to a soft crumb. Avoid overmixing to retain tenderness.
- → Can I use chocolate chips instead of chunks?
Yes, chocolate chips or chunks both work well, delivering creamy pockets of sweetness in each muffin.
- → What spices add warmth to the flavor?
Cinnamon, nutmeg, and cloves are key to a classic autumnal taste in these muffins, enhancing the pumpkin flavor.
- → Is this suitable for vegetarians?
These muffins are vegetarian, but check your chocolate for dairy ingredients and ensure your add-ins fit dietary needs.
- → How should I store leftovers?
Keep muffins in an airtight container at room temperature for up to three days, or freeze for longer freshness.
- → Can I add nuts for extra crunch?
Absolutely! Fold in chopped toasted pecans or walnuts for added flavor and texture.