Pumpkin White Chocolate Chip Muffins

Pumpkin white chocolate chip muffins are the perfect treat when you want something cozy, flavorful, and just a little indulgent. These muffins combine the warm, familiar flavors of pumpkin spice with creamy pops of sweetness from white chocolate chips. The result is a soft, moist, bakery-style muffin that tastes like fall in every bite.

Pumpkin puree keeps the texture tender and rich without needing excessive oil, while the spices create a warm aroma that fills the kitchen as they bake. The sweetness of the white chocolate melts into the batter, creating pockets of creamy flavor that complement the earthiness of pumpkin beautifully.

Whether you’re baking for a fall brunch, a lunchbox treat, or a quick morning breakfast, these muffins deliver everything you love about pumpkin season—with an added sweet twist.

Why These Muffins Are So Loved

Pumpkin muffins are already a fall classic, but adding white chocolate chips takes them to a whole new level. These muffins are:

• Moist and tender thanks to pumpkin puree

• Perfectly sweet with creamy white chocolate

• Warmly spiced with cinnamon and pumpkin spice

• Quick to make with pantry staples

• Kid-friendly and freezer-friendly

• Ideal for breakfast, snacks, or dessert

• Even better the next day as flavors deepen

They’re a cozy, reliable recipe that always feels special.

Equipment

You will need:

• Two mixing bowls

• Whisk

• Spatula

• Standard muffin tin

• Paper liners or nonstick spray

• Measuring cups and spoons

• Wire cooling rack

Ingredients

Dry Ingredients

• 1 ¾ cups all-purpose flour

• 1 cup granulated sugar

• ½ cup light brown sugar

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon cinnamon

• 1 teaspoon pumpkin pie spice

• ½ teaspoon salt

Wet Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)

• 2 large eggs

• ½ cup vegetable oil (or melted coconut oil)

• ⅓ cup milk

• 1 teaspoon vanilla extract

Mix-Ins

• 1 cup white chocolate chips

Timing & Servings

• Prep Time: 10 minutes

• Bake Time: 18–22 minutes

• Cooling Time: 10 minutes

• Total Time: 30–35 minutes

• Servings: 12 muffins

How to Make Pumpkin White Chocolate Chip Muffins

Step 1. Whisk the Dry Ingredients

In a large bowl, whisk flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin spice, and salt. Breaking up the brown sugar ensures a smooth, even batter.

Step 2. Mix the Wet Ingredients

In a separate bowl, whisk pumpkin puree, eggs, oil, milk, and vanilla until glossy and combined. Pumpkin puree naturally creates a moist batter without needing excessive fat.

Step 3. Bring the Batter Together

Pour the wet mixture into the dry ingredients. Gently fold until no streaks of flour remain. Avoid overmixing to keep the muffins light and tender.

Fold in the white chocolate chips last.

Step 4. Fill the Muffin Tin

Divide the batter evenly among 12 muffin cups, filling each about ¾ full. If desired, sprinkle extra white chocolate chips on top for a bakery-style finish.

Step 5. Bake to Perfection

Bake at 350°F (175°C) for 18–22 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs.

Let the muffins cool in the pan for 5–10 minutes before transferring to a wire rack.

Expert Tips for the Softest Muffins

• Use room-temperature ingredients for a smoother batter.

• Don’t overmix—it leads to tough muffins.

• Use high-quality white chocolate chips for better melting.

• Add extra spice if you prefer a stronger pumpkin flavor.

• Store properly to keep muffins tender for days.

• Warm slightly before serving to soften the chocolate chips.

Flavor Variations

1. Pumpkin Cranberry White Chocolate Muffins

Fold in ½ cup dried cranberries for tart contrast.

2. Pumpkin Pecan White Chocolate Muffins

Add chopped pecans for crunch and richness.

3. Maple Pumpkin Muffins

Replace some sugar with maple syrup for deeper flavor.

4. White Chocolate Drizzle

Melt white chocolate and drizzle over cooled muffins.

5. Pumpkin Mocha White Chocolate Muffins

Add 1 teaspoon espresso powder to the batter.

Serving Suggestions

These muffins are perfect for:

• Breakfast with a hot latte or chai

• Lunchboxes and portable snacks

• Dessert with vanilla ice cream

• Fall brunch spreads

• Holiday gatherings

• Gifting during pumpkin season

They taste amazing warm, room-temperature, or chilled.

Nutritional Facts (Per Muffin, Approx.)

• Calories: 240–280

• Protein: 3–4 g

• Carbohydrates: 34–38 g

• Total Fat: 10–12 g

• Saturated Fat: 3–4 g

• Fiber: 1–2 g

• Sugars: 22–26 g

• Sodium: 160–200 mg

(Values vary based on the amount of white chocolate and oil used.)

To keep mornings simple and filling, try Brown Butter Apple Cider Donuts, Banana Oatmeal Muffins, or Banana Zucchini Bread.

Pumpkin White Chocolate Chip Muffins

These pumpkin white chocolate chip muffins deliver tender pumpkin flavor, warm spice, and creamy white chocolate in every bite—perfect for fall breakfasts, snacks, and holiday gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Cooling Time 10 minutes mins

Total Time 35 minutes mins

Servings: 12 people

Course: Breakfast

Cuisine: American, fall baking

Calories: 240

Ingredients Equipment Method

Ingredients

  

Dry Ingredients

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup light brown sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt

Wet Ingredients

• 1 cup pumpkin puree not pumpkin pie filling
• 2 large eggs
• ½ cup vegetable oil or melted coconut oil
• ⅓ cup milk
• 1 teaspoon vanilla extract

Mix-Ins

• 1 cup white chocolate chips

Equipment

• Two mixing bowls
• Whisk
• Spatula
• Standard muffin tin
• Paper liners or nonstick spray
• Measuring cups and spoons
• Wire cooling rack

Method

 

Whisk the Dry Ingredients

1. In a large bowl, whisk flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin spice, and salt. Breaking up the brown sugar ensures a smooth, even batter.

Mix the Wet Ingredients

1. In a separate bowl, whisk pumpkin puree, eggs, oil, milk, and vanilla until glossy and combined. Pumpkin puree naturally creates a moist batter without needing excessive fat.

Bring the Batter Together

1. Pour the wet mixture into the dry ingredients. Gently fold until no streaks of flour remain. Avoid overmixing to keep the muffins light and tender.
2. Fold in the white chocolate chips last.

Fill the Muffin Tin

1. Divide the batter evenly among 12 muffin cups, filling each about ¾ full. If desired, sprinkle extra white chocolate chips on top for a bakery-style finish.

Bake to Perfection

1. Bake at 350°F (175°C) for 18–22 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs.
2. Let the muffins cool in the pan for 5–10 minutes before transferring to a wire rack.

Conclusion

Pumpkin white chocolate chip muffins are the perfect blend of cozy fall flavor and sweet, creamy richness. With their soft texture, warm spices, and pockets of melted white chocolate, these muffins feel like a warm hug on a cool morning. They’re easy enough for weekday baking yet delicious enough for holidays and special gatherings.

Whether you enjoy them with breakfast or as an afternoon treat, these muffins offer comfort, flavor, and pure pumpkin-season joy in every bite.

FAQs

1. Can I use fresh pumpkin instead of canned?

Yes—just blend cooked pumpkin until smooth and thick.

2. Can I reduce the sugar?

You can reduce by up to ¼ cup without affecting texture.

3. Do these freeze well?

Absolutely. Freeze for up to 2 months, thaw at room temperature.

4. Can I substitute whole-wheat flour?

Use half whole-wheat flour and half all-purpose for best texture.

5. Can I make them dairy-free?

Use dairy-free white chocolate chips and plant-based milk.

6. Why are my muffins dense?

Overmixing or old baking soda can cause dense muffins.