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.

Jump to:

• Ingredients
• How to make
• Make ahead
• Love Pumpkin?
• Recommended tools
• 📖 Printable Recipe
• Pin this white chocolate chip pumpkin muffin recipe!

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

1. Preheat the oven to 400f. Prepare muffin tins by greasing or lining with paper cups, set aside.
2. In a medium sized bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice and salt, set aside.
3. 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.
4. Slowly add the flour mixture in batches to the wet ingredients, mixing well after each batch is added.
5. Fold in the white chocolate chips and the chocolate chunks.
6. 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.
7. 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.
8. 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.

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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.

Pin this white chocolate chip pumpkin muffin recipe!