White Chocolate Chip Pumpkin Muffins

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

Cook Time 20

Total Time 30

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.