Description
Delight in the cozy flavors of fall with these Pumpkin White Chocolate Muffins. Moist and tender, these muffins combine spiced pumpkin puree with sweet white chocolate chips for a perfect breakfast treat or afternoon snack. With warming spices like cinnamon, nutmeg, and ginger, each bite offers a comforting balance of sweetness and spice.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 cup sour cream
Add-ins
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) and prepare a muffin tin by lining it with paper liners or greasing the cups to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined. Set this mixture aside.
- Combine Wet Ingredients: In a large mixing bowl, beat together the granulated sugar, brown sugar, eggs, canned pumpkin puree, melted unsalted butter, vanilla extract, and sour cream until the mixture is smooth and homogenous.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mix to the wet ingredients, stirring gently until just combined. Take care not to overmix to maintain a tender muffin texture.
- Fold in White Chocolate Chips: Carefully fold the white chocolate chips into the batter to ensure they are evenly distributed without breaking them up.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean indicating they are fully cooked.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Do not overmix the batter to keep the muffins light and tender.
- Use canned pumpkin puree for consistent moisture and flavor.
- You can substitute sour cream with Greek yogurt as a healthier alternative.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Ensure white chocolate chips are well folded in to prevent sinking during baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
