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Pumpkin White Chocolate Chip Muffins

Deliciously Soft Pumpkin White Chocolate Chip Muffins for Fall
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Deliciously moist pumpkin muffins with white chocolate chips, perfect for fall baking.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix pumpkin puree, white sugar, brown sugar, and vegetable oil until smooth.
  3. Beat in the eggs, one at a time, until fully incorporated.
  4. In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix.
  6. Fold in white chocolate chips.
  7. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
  8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow to cool before enjoying.

Notes

For best texture, ensure ingredients are at room temperature. Store in an airtight container for up to 3 days.

Nutrition

Find it online: https://sourdoughvoyage.com/pumpkin-white-chocolate-chip-muffins/