Moist Pumpkin White Chocolate Chip Muffins
These delightful muffins are made with pumpkin puree and white chocolate chips, perfect for any fall occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until combined.
- Add the eggs one at a time, mixing well after each addition.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the white chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let them cool in the pan for a few minutes before transferring to a wire rack.
Notes
Serve with whipped cream or cream cheese. Can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg