These moist pumpkin muffins are a cozy treat, packed with warm spices and sweet white chocolate chips. They smell wonderful while baking and are perfect for any time of day!
I love how easy these muffins are to make. Just mix everything in one bowl, scoop, and bake—no fuss! Plus, they make the kitchen smell like fall. Yum!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is best for this recipe, providing moisture and flavor. You can substitute it with homemade pumpkin puree if you prefer, just ensure it’s well-drained for the right texture.
White Chocolate Chips: These add a nice sweetness but can be swapped with dark chocolate or semi-sweet chocolate chips if you want less sweetness. You could also use nuts or dried fruit for a different twist!
Buttermilk: This helps create a tender crumb. If you don’t have buttermilk, you can replace it with a mixture of milk and vinegar or lemon juice (1/2 tablespoon of vinegar per 1/2 cup of milk, let it sit for a few minutes).
Spices: The cinnamon and nutmeg really bring out the pumpkin flavor, but you can experiment with pumpkin pie spice for a different taste. I like using fresh spices when possible for a stronger flavor.
How Can I Achieve Moist Muffins?
To keep your muffins moist, focus on mixing the batter correctly. Here’s how to do it:
- Don’t overmix when incorporating dry and wet ingredients. It’s okay if there are a few lumps—overmixing will lead to dense muffins.
- Using oil instead of butter in the recipe keeps them moist longer. If you prefer butter, consider using melted butter for that rich flavor.
- Be sure to fill the muffin cups about 3/4 full. This allows for proper rising without overflowing.
Using these tips can help you bake the perfect moist pumpkin white chocolate chip muffins every time!
Moist Pumpkin White Chocolate Chip Muffins
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup (240ml) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil or melted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk or milk
- 1 cup white chocolate chips (plus extra for topping)
How Much Time Will You Need?
This delicious muffin recipe requires about 15 minutes of prep time and 18 to 22 minutes of baking time. In total, you’ll need around 40 minutes to enjoy these treats fresh from the oven!
Step-by-Step Instructions:
1. Preheat and Prepare
First, preheat your oven to 350°F (175°C). While it’s warming up, line a muffin tin with paper liners or lightly grease the muffin cups to prevent sticking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This blend of spices is what brings the warm flavors to your muffins!
3. Combine the Wet Ingredients
In a large bowl, mix the canned pumpkin puree, vegetable oil (or melted butter), granulated sugar, eggs, and vanilla extract. Use a whisk to blend until the mixture is smooth and slightly creamy.
4. Combine Wet and Dry Ingredients
Pour the dry ingredients into the bowl with the wet ingredients. Gently mix everything together until just combined; be careful not to overmix—you want some little lumps in there!
5. Add Milk and Chocolate Chips
Next, fold in the buttermilk (or milk) until just combined. Then, add the white chocolate chips to the batter, saving a few to sprinkle on top of the muffins later.
6. Fill the Muffin Tins
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. This will give them room to rise while baking!
7. Bake the Muffins
Sprinkle the reserved white chocolate chips on top of each muffin for an extra sweet touch. Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. They’re ready when a toothpick inserted into the center comes out clean.
8. Cool and Enjoy!
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. Enjoy these muffins warm or at room temperature. They’re perfect for breakfast or as a snack!
These pumpkin white chocolate chip muffins are moist, flavorful, and just sweet enough, making them a wonderful treat for any occasion. Happy baking!
Can I Substitute Fresh Pumpkin for Canned?
Absolutely! Just ensure that you cook and puree the fresh pumpkin until smooth. Drain any excess moisture to mimic the texture of canned pumpkin for best results.
How Do I Store Leftover Muffins?
To store your leftover muffins, place them in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
What Can I Use Instead of White Chocolate Chips?
If you prefer a less sweet option, you can use dark or semi-sweet chocolate chips. You can also try adding nuts or dried fruits for a delicious twist!
Can I Make These Muffins Gluten-Free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just verify that the baking powder and any other ingredients are also gluten-free. Enjoy your gluten-free muffins!
