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.

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.

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.

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 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.