White Chocolate Chip Pumpkin Muffins
White chocolate chip pumpkin muffins are perfectly spiced, beautifully moist and absolutely bursting with white chocolate chips and semi sweet chocolate chunks. Try this pumpkin muffin recipe today!
Every year, around this time, my daughter starts asking me “Mom. mom. mom. my birthday is coming. Are you making MY pumpkin muffins again?” “Mom. mom” “mom”
Kiddo, I am making the muffins!
Every year, I send a double batch of these to the school for her October birthday and inevitible every year I get notes home in her agenda asking me for the recipe.
These muffins are dense, but light. Full of flavour, and perfectly spiced.
This white chocolate chip pumpkin muffin recipe is dedicated to Aedyn.
As an Amazon Associate I earn from qualifying purchases.
Jump to:
Tips + Tricks
No. 1 –> Make sure you’re buying enough pumpkin. Most of the chocolate chip pumpkin muffin recipes call for a 15 oz can. No. Just no. Get that big ass can. Let’s get some pumpkin action happening. We need 29oz (or the 796ml ones for the Canadians!)
No. 3 –> The yield for this recipe is ~34 standard sized muffins and ~17 jumbo muffins.
Ingredients
- eggs
- granulated sugar
- pumpkin puree
- vegetable / canola oil
- all purpose flour
- baking soda
- baking powder
- pumpkin pie spice
- salt
- white chocolate chips
- semi sweet chocolate chunks
How to make
- Preheat the oven to 400f. Prepare muffin tins by greasing or lining with paper cups, set aside.
- In a medium sized bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice and salt, set aside.
- In a large mixing bowl, whisk the eggs until completely combined. Then add oil, sugar, and pumpkin, one at a time and beating well after each addition.
- Slowly add the flour mixture in batches to the wet ingredients, mixing well after each batch is added.
- Fold in the white chocolate chips and the chocolate chunks.
- Scoop the batter into prepared muffin tins, I like to use my trigger scooper. One scoop is perfect for standard muffins and two is the right quantity for oversized muffins.
- Bake the muffins at 400f for 18-20 minutes for standard-sized muffins and 25-30 minutes for oversized muffins. The muffins are done when a cake tester or toothpick inserted in the centre of the muffin comes out clean.
- Remove the chocolate chip pumpkin muffins from the baking tin and cool on a wire cooling rack for at least a few minutes before you dive in! The wrapper on the muffins peels off much more cleanly if the muffins are cooled.
Make ahead
These double chocolate chip pumpkin muffins are a great make ahead candidate.
To keep these muffins at room temeperature, simply slide them into a ziplock bag or air tight container. They will keep up to 4 days on the counter.
To freeze these pumpkin chocolate chip muffins, individually wrap each one in plastic wrap before putting into a freezer ziplock bag. They will keep in the freezer for up to 4 months!
I love to pop a frozen one in the kids lunch in the morning, by snack time it’s a thawed and delicious homemade treat!
Love Pumpkin?
Try these pumpkin recipes!
Recommended tools
Muffin Scooper – Ok. To be honest, it’s a triggered ice cream scooper, but it’s literally the perfect portions for muffins, one scoop makes a standard muffin and two scoops make a jumbo muffin. It’s also great for meatballs!
Muffin tins – Everyone should have at least one standard size muffin tin in their arsenal, I have two because most recipes make ~24 muffins! Jumbo muffin tins are a little more niche, but sometimes, a gal just wants a jumbo muffin.
If you love this recipe, please give it a star rating or leave a comment below! This helps me to create more content you enjoy!
📖 Printable Recipe
White Chocolate Chip Pumpkin Muffins
Ingredients
- 4 large eggs
- 2 cups granulated sugar
- 1 can pumpkin puree 29 oz – or 2 15 oz cans less 1/4 cup
- 1 ½ cups vegetable or canola oil
- 3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 bag white chocolate chips divided
- 1 bag semi-sweet chocolate chunks
Instructions
- Preheat the oven to 400f. Prepare muffin tins by greasing or lining with paper cups, set aside.
- In a medium-sized bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 tablespoon pumpkin pie spice and 1 teaspoon salt, set aside.
- In a large mixing bowl, whisk 4 large eggs until completely combined. Then add 1 ½ cups vegetable or canola oil, 2 cups granulated sugar, and 1 can pumpkin puree, one at a time and beating well after each addition.
- Slowly add the flour mixture in batches to the wet ingredients, mixing well after each batch is added.
- Fold in 1 cup 1 bag white chocolate chips and 1 bag semi-sweet chocolate chunks.
- Scoop the batter into prepared muffin tins. Then sprinkle remaining white chocolate chips on top of muffins.
- Bake the muffins at 400f for 18-20 minutes for standard-sized muffins and 25-30 minutes for oversized muffins. The muffins are done when a cake tester or toothpick inserted in the centre of the muffin comes out clean.
- Remove the chocolate chip pumpkin muffins from the baking tin and cool on a wire cooling rack for at least a few minutes before you dive in!