Pumpkin Muffins White Chocolate
Delightful pumpkin muffins enhanced with sweet white chocolate chunks, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can be substituted with gluten-free flour.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients
- 1 cup pumpkin purée Not pumpkin pie filling.
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil Can be replaced with applesauce or melted coconut oil.
- 2 large eggs Flaxseed meal can be used as a substitute for egg allergies.
- 1 teaspoon pure vanilla extract
Add-ins
- 1 cup white chocolate chunks or chips Reserve some for topping if desired.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line a 12-count muffin tray with paper liners.
- Gather all ingredients.
Mix Dry Ingredients
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly distributed.
Mix Wet Ingredients
- In a separate large bowl, combine the pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
Combine Mixtures
- Slowly add the dry ingredients to the wet mixture and stir gently with a spatula until just combined. Do not overmix.
Add White Chocolate
- Fold in the white chocolate chunks gently.
Portion and Bake
- Divide batter equally among muffin cups, filling about three-quarters full. Bake for 20-22 minutes, or until a toothpick comes out clean.
Cooling
- Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Store in an airtight container at room temperature for up to three days; refrigerate for up to a week. They can be frozen for up to three months.