White Chocolate Chip Pumpkin Muffins

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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?”

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.

white chocolate chip jumbo muffins in a muffin tin

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Tips


  • As much as you’re going to want to tear into these as soon as they leave the oven, the muffin wrapper sticks a lot more when they’re warm and comes off more cleanly once they’ve cooled.
Unbaked pumpkin muffins sprinkled with white chocolate chips.

Key Ingredients

Pumpkin Puree: I like to use store bought pumpkin puree for this recipe because it is rendered enough, I find that sometimes homemade pumpkin puree can be a bit on the watery side which can affect the outcome of the muffins. Make sure you’re buying enough pumpkin. Most pumpkin muffin recipes call for a 15 oz can. We need 29oz (or the 796ml ones for the Canadians!) can to get the pumpkin action going in this recipe!

Chocolate: I highly recommend mixing both white chocolate and semi sweet chocolate chunks in this recipe – each offers a different flavor profile that works so well with pumpkin. I’d probably avoid using milk chocolate chips as they can be a bit too sweet in these muffins, the slight bitterness of the semi-sweet version make the best choice for this recipe.

How To Make Pumpkin Chocolate Chip Muffins

Make The Batter:

  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 3 cups of all purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 tablespoon of pumpkin pie spice and 1 teaspoon of salt, set aside.
  3. In a large mixing bowl, whisk 4 large eggs until completely combined. Then add 1 1/2 cups of canola or vegetable oil, 2 cups of granulated sugar, and 1 29oz can of pumpkin puree, 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 1 bag of white chocolate chips and 1 bag of chocolate chunks, I like to reserve about a half cup of chips to sprinkle on top of the muffins before baking.

Bake The Muffins:

  1. 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. Sprinkle reserved chocolate over the muffins.
  2. 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.
  3. 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!

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!

Tiled chocolate chip pumpkin muffin in a tin.

Love Pumpkin?

Try these pumpkin recipes!

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.

Overhead view of the double chocolate chip pumpkin muffins.

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📖 Printable Recipe

Stacked jumbo chocolate chip pumpkin muffins.

White Chocolate Chip Pumpkin Muffins

Allyson Letal
A rich and decadent white chocolate chip pumpkin muffin is just what you need! These muffins are moist, full of flavour and perfectly spiced for your fall snacking.
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Baked
Cuisine American
Servings 34 muffins
Calories 181 kcal

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!

Notes

Storage:

Room temperature: simply slide cooled pumpkin muffins into a ziplock bag or airtight container. They will keep up to 4 days on the counter.
Freezer: individually wrap each cooled muffin in plastic wrap before putting it into a freezer ziplock bag. They will keep in the freezer for up to 4 months

Yield:

This recipe will make approximately 34 standard-sized muffins or 17 jumbo muffins.

Nutrition

Serving: 1gCalories: 181kcalCarbohydrates: 20gProtein: 2gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 19mgSodium: 153mgPotassium: 21mgFiber: 0.3gSugar: 12gVitamin A: 33IUVitamin C: 0.04mgCalcium: 13mgIron: 1mg
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