Moist Pumpkin White Chocolate Chip Muffins

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Fluffy, fragrant, and speckled with creamy white chocolate chips, these Moist Pumpkin White Chocolate Chip Muffins bring all the cozy fall vibes in every bite. Whether you’re looking for a quick breakfast treat, a seasonal snack, or a lunchbox favorite, this muffin recipe is bursting with pumpkin spice goodness and irresistible sweetness.

Made with real pumpkin puree and just the right amount of warming spices, these muffins bake up moist and tender with golden tops and melty white chocolate scattered throughout. They come together easily in one bowl—no mixer needed—making them ideal for busy mornings, holiday prep, or anytime you crave something comforting and a little indulgent.

Why You’ll Love This Muffin Recipe

These muffins strike the perfect balance between sweetness and spice. The pumpkin keeps them soft and moist for days, while the white chocolate chips add little pockets of sweetness that pair beautifully with the autumn flavor profile. Plus, they freeze well, making them a convenient make-ahead option.

What Kind of Pumpkin Should I Use?

Use canned pumpkin puree—not pumpkin pie filling. Pumpkin puree is 100% pure pumpkin with no added spices or sugar. It’s thick and consistent, which helps the muffins hold their shape and texture. If using homemade puree, make sure it’s well-drained and thick, not watery.

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Ingredients

• Pumpkin Puree: Adds moisture and natural sweetness; use canned for consistency.
• Brown Sugar: Provides depth of flavor and enhances moisture.
• Granulated Sugar: Balances the spice with sweetness and helps with structure.
• Vegetable Oil: Keeps the muffins soft and tender.
• Large Eggs: Bind the batter and add richness.
• Vanilla Extract: Enhances overall flavor.
• All-Purpose Flour: Gives structure to the muffins.
• Baking Soda: Helps the muffins rise.
• Salt: Balances sweetness and enhances other flavors.
• Pumpkin Pie Spice: Provides that warm, autumn flavor.
• White Chocolate Chips: Sweet, creamy contrast to the spiced muffin base.

How To Make the Moist Pumpkin White Chocolate Chip Muffins

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine 1 cup of pumpkin puree, 1/2 cup of brown sugar, 1/4 cup of granulated sugar, 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk until smooth.

Step 3: Add the Dry Ingredients

To the wet mixture, add 1 and 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 tablespoon of pumpkin pie spice. Stir until just combined—do not overmix.

Step 4: Fold in the White Chocolate Chips

Gently fold in 3/4 cup of white chocolate chips. Reserve a few for topping.

Step 5: Fill the Muffin Cups

Spoon the batter evenly into the muffin liners, filling each about 3/4 full. Sprinkle the reserved white chocolate chips on top.

Step 6: Bake

Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

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Perfect for Breakfast or Snack Time

This recipe yields 12 standard-size muffins, perfect for feeding 6 to 8 people. They make a wonderful grab-and-go breakfast, afternoon snack, or sweet addition to a brunch spread.

How to Store Your Pumpkin Muffins

Store the cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in a freezer-safe bag and freeze for up to 2 months. Thaw overnight or warm in the microwave for 15-20 seconds.

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Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s thick and not watery. Drain excess moisture using a cheesecloth if needed.

Can I add nuts or other mix-ins?
Absolutely. Chopped pecans or walnuts would complement the flavors nicely. Keep total mix-ins to 1 cup.

Can I make mini muffins with this recipe?
Yes! Bake mini muffins for 12-14 minutes instead and check for doneness early.

Why did my muffins turn out dense?
Overmixing the batter can cause dense muffins. Mix until just combined.

Can I make these muffins dairy-free?
Yes. Use dairy-free white chocolate chips and check that your oil and sugar are vegan-friendly.

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Want More Muffin Ideas with a Twist?

If you love these pumpkin white chocolate chip muffins, check out these other cozy bakes:

• Lemon Poppy Seed Muffins for bright citrus and crunch.
• Cinnamon Apple Bread for a warmly spiced loaf option.
• Cream Cheese Cranberry Loaf with tangy-sweet flavor.
• Pumpkin Bread if you prefer a sliceable version.
• Soft Pumpkin Snickerdoodles for a cookie twist.

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And if you try them, I’d love to hear! Did you add nuts? Try dark chocolate instead? Share your tweaks and baking wins below.

Looking for more inspiration? Check out Life With Livia on Pinterest for daily cozy, sweet, and savory recipe ideas!

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