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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
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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.

Recommended Equipment + Ingredients

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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