Big, bakery style White Chocolate Chip Pumpkin Muffins loaded with white chocolate chips and pumpkin spice make for a most delicious and moist muffin!
1 3/4 c. AP flour
1 c. light brown sugar, lightly packed
1 tsp baking powder
1 TB cinnamon
1 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt
1 can (15 oz) pumpkin puree
1/2 c. vegetable oil
1 TB milk
1 tsp vanilla
1 1/2 c. white chocolate chips, plus more for topping
Preheat the oven to 375°F. Line a 12-cup muffin tin with muffin liners and spray lightly with non-stick spray.
In a large bowl, place the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, baking soda and salt and stir to combine.
Add the eggs, pumpkin puree, vegetable oil, milk and vanilla and mix thoroughly, then stir in the white chocolate chips.
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.
Bake 20-25 minutes, until the tops rise and set and a toothpick inserted comes out clean.
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Serving Size: 1
Keywords: white chocolate chip pumpkin muffins, pumpkin muffins, chocolate chip pumpkin muffins, bakery style muffins, pumpkin quick bread, pumpkin mix, fall muffins, pumpkin pastries