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White Chocolate Chip Pumpkin Muffins

Big, bakery style White Chocolate Chip Pumpkin Muffins loaded with white chocolate chips and pumpkin spice make for a most delicious and moist muffin!

bakery style white chocolate chip pumpkin muffins on a white plate

 

Well, Friday was the official first day of Fall. Personally, I’ve been dreaming of this all month-long. And well, it’s still 90 degrees in Texas so… you know… I’m still dreaming.

But whether you are experiencing that first Fall chill or, like me, you’re just dreaming about it, it doesn’t mean you can’t start enjoying all things pumpkin!

 

Which is why I have been posting pumpkin recipes left and right! Fall brings my favorite things: cold weather, pumpkins, apples and changing leaves, so I’m super excited about the season.

bakery style white chocolate chips pumpkin muffins on a white plate with a coffee

Picking up a box mix at the store is easy enough, but I find that baking from scratch is fun, and no box mix can really compare to these chocolate chip pumpkin muffins.

 

Interestingly, getting these awesome, huge, tall, fluffy bakery style muffins is much easier than you think. I actually find cookies more of a pain to make.

This batter is a little thicker than the average cake and muffin mix and rises nice and tall. The trick is in filling those suckers up all the way, even slightly over. They’ll rise up and up and up to give you those awesome bakery tops.

 

Not to mention, your house will smell absolutely divine.

The absolute perfect way to usher in the new season, if you ask me!

So bake away, and I want to hear… What is your favorite fall treat?

Until next time. X

Show us your food! Use #aftbeats for a chance to be featured on our Facebook or Instagram!.

White Chocolate Chip Pumpkin Muffins

bakery style white chocolate chip pumpkin muffins

 

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bakery style white chocolate chip pumpkin muffins on a white plate

White Chocolate Chip Pumpkin Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Big, bakery style White Chocolate Chip Pumpkin Muffins loaded with white chocolate chips and pumpkin spice make for a most delicious and moist muffin!

  • Total Time: 30 minutes
  • Yield: 12 large muffins 1x

Ingredients

Scale
  • 1 3/4 cup All Purpose flour
  • 1 cup light brown sugar, lightly packed
  • 1 tsp baking powder
  • 1 Tbsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 can (15 oz) pumpkin puree
  • 1/2 cup vegetable oil
  • 1 Tbsp milk
  • 1 tsp vanilla
  • 1 1/2 cup white chocolate chips, plus more for topping

Instructions

  1. Preheat the oven to 375°F.
  2. Line a 12-cup muffin tin with muffin liners and spray lightly with non-stick spray.
  3. In a large bowl, place the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, baking soda and salt and stir to combine.
  4. Add the eggs, pumpkin puree, vegetable oil, milk and vanilla and mix thoroughly, then stir in the white chocolate chips.
  5. Divide the mixture among the 12 liners. Don’t be afraid to overfill – use up all of the mixture. Top with a few remaining chocolate chips.
  6. Bake 20-25 minutes, until the tops rise and set and a toothpick inserted comes out clean.

Notes

Tools

  • 12 cup muffin tin
  • non-stick spray
  • muffin liners
  • large mixing bowl
  • toothpicks
  • Author: Sarah | Away From the Box
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1

Recipe adapted from Melanie Cooks

Originally Published September 25, 2017

Pumpkin White Chocolate Chip Muffins. Delicious bakery style muffins with flavors of pumpkin spice and white chocolate chips. The perfect fall breakfast!

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6 Comments

  1. These muffins are DEVINE!!! They are almost gingerbread-ish, and so good, you’ll have a hard time not eating them all immediately!! The crust is delicious and kind of caramelizes where a chocolate chip touches the muffin tin. Then the middle is so moist!! The only thing I recommend is mix up all the wet ingredients well in a separate bowl first and then add that mixture to the dry ingredients. Then you can be sure everything got incorporated very well without over mixing. The second thing I recommend is making a double batch because you’ll wish you had if you don’t!!! I’m telling you, so good!!!!!!






  2. A little coffee shop in my town made muffins like these, and they were yummy. Then I went by one morning to get my usual muffin and coffee, and they had closed the shop. Very disappointing! I started looking on line for a recipe and found yours. Can’t wait to try it –

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