Description
Deliciously moist pumpkin muffins loaded with white chocolate chips.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 3/4 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3/4 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
- In a bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- In another bowl, mix pumpkin puree, eggs, both sugars, oil, and vanilla until smooth.
- Gradually fold dry ingredients into wet mixture until just combined.
- Gently fold in white chocolate chips.
- Spoon batter into muffin cups, filling about 3/4 full.
- Bake for 20–24 minutes or until a toothpick comes out clean.
- Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- These muffins can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg