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Pumpkin White Chocolate Chip Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 servings

Ingredients
  

  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional but cozy)
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin purée (not pumpkin pie filling)
  • 1/2 cup (120ml) neutral oil (canola, vegetable, or light olive oil)
  • 1 teaspoon pure vanilla extract
  • 1 cup (170g) white chocolate chips (plus a few extra for topping)
  • Coarse sugar for sprinkling (optional, for a light crunch)

Instructions
 

  • Prep the pan and oven: Preheat the oven to 400°F (200°C). Line a standard 12-cup muffin pan with paper liners or lightly grease it.
  • Whisk the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
  • Combine the wet ingredients: In a separate medium bowl, whisk granulated sugar, brown sugar, eggs, pumpkin purée, oil, and vanilla until smooth and glossy.
  • Bring it together: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just a few streaks of flour remain. Do not overmix.
  • Fold in the chips: Add the white chocolate chips and fold just until evenly distributed. The batter should be thick and scoopable.
  • Fill the cups: Divide the batter among the 12 muffin cups, filling each about 3/4 full. Press a few extra white chocolate chips on top and sprinkle with coarse sugar if using.
  • Bake for a head start: Bake at 400°F (200°C) for 5 minutes. This quick burst of heat helps create tall domes.
  • Lower the temperature: Without opening the oven, reduce the temperature to 350°F (175°C) and bake another 13–16 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Cool and set: Let muffins cool in the pan for 5 minutes, then move them to a wire rack to cool completely. The chips will stay a bit melty—delicious warm or at room temp.