These Pumpkin Muffins with White Chocolate Chips are the ultimate Fall / Autumn treat. I top them off with orange sugar to create a bright and fun muffin top to match the season colors:). The house smells amazing when baking these muffins and they disappear before next breakfast!
I use a can of pumpkin puree to make these muffins. It always gives me consistent results. You can make your own pumpkin puree as well, this is especially convenient if you bake a lot of pumpkin treats during Fall.
How Sweet Do You Want Your Muffins?
White chocolate chips are sweet on their own, at least the ones I buy to make these muffins are already sweet. Between sugar in the white chocolate chips and sugar added to the batter, the muffins can be sweet or sweeter than normal.
If you would like the muffins to be less sweet, you can add less sugar or lower the quantity of white chocolate chips used.
Pro tip: White baking chips are different from white chocolate chips as they have no cocoa. I used proper white chocolate chips for this recipe! So be careful when buying this ingredient as it is very easy to confuse the two and they’re often next to each other in the baking section.
How To Make These Pumpkin Muffins
My process is very simple. I start by putting all ingredients together. It’s easier to grab pre-measured flour, baking powder or sugar from a counter nearby than stopping to measure each ingredients.
- Mix all purpose flour, baking powder and pinch of salt together and set them aside.
- Start by whisking eggs with sugar until creamy. Then add butter and continue whisking.
- Slowly add vanilla extract, buttermilk then pumpkin puree and continue whisking in between adding each ingredient.
- Then slowly add the dry ingredient mix and incorporate while whisking. If towards th end the batter is too thick, switch to a spatula.
- Finally add pumpkin spice and white chocolate chips. Fold those in with a spatula. Garnish the top with orange sugar.
- Scoop the batter into the liners in the muffin tray. Bake at 400 degrees F for about 20-25 minutes (use the toothpick rule to decide when the muffins are ready – toothpick is supposed to come out dry).
Tips & Notes
Here are some other best practices to get delicious, moist and flavorful pumpkin muffins.
- Always mix the dry ingredients together. It ensured an even spread of baking powder throughout the flour so the muffins will all rise and taste similar.
- I like to use eggs and butter at room temperature. Here in FL it’s usually hot, so I only have to get them out of the refrigerator about half an hour before I have to actively start cooking.
- While the recommended time for baking muffins it’s 25 minutes, use the toothpick check method to see when they’re baked. Depending on the oven, bake time can vary from 20-25 minutes.
Pumpkin Muffins with White Chocolate Chips
- Make sure eggs and butter are room temperature.
- Start by mixing dry ingredients, all purpose flour, baking powder and salt. Set this mix aside.
- Whisk eggs until creamy. Add sugar and continue whisking until all sugar is incorporated. Add butter and continue whisking
- Slowly add vanilla extract, buttermilk and pumpkin puree. Whisk slowly and incorporate each ingredient individually before adding next one.
- Start adding the dry mix, since it is already premixed, slowly spoon over small quantities at a time. Whisk as you go. Once it is too thick for the whisk, use a spatula to continue formin the batter.
- Add pumpkin spice and white chocolate chips. Fold into the batter using the spatula.
- Preheat oven to 400 degrees F (about 200 degrees C). Add liners on the baking tray. Scoop muffins batter into the liners, usually I try for about ¾ full or a little bit slightly below the liners edge.
- Sprinkle orange sugar on top. Bake for about 20-25 minutes until muffins create a golden edge on the muffin top. Usually if you insert a toothpick into a muffin and it comes out dry, it means the muffins are baked to perfection.
- Let the muffins cool down, then serve as a treat or breakfast. Enjoy:)
- I used a simple whisk to whisk the ingredients this time. But you can also use a hand held mixer or a food processor to make the batter.
- We usually don’t have leftovers for long, but I usually place the muffins in a container with a lid for overnight storage. By next day they’re gone.
- I haven’t tried freezing them myself, but usually instructions for freezing muffins say that they can safely be frozen for up to 3 months in an airtight container. Then you can thaw, then warm them up in the oven once they’re room temperature.
These pumpkin muffins are focused on highlighting the pumpkin flavor. You’ll need to enhance the pumpkin flavor with additional flavors like cinnamon, ginger, nutmeg, pumpkin spice etc. Not only the muffins will taste amazing, but the whole house will smell like heaven:).
I love using the orange sugar as topping but you can use brown sugar, turbinado sugar, a mix of flour, sugar and butter or any other favorite muffin toppings.
If you would like to save this recipe for later, please save the below image to your boards in Pinterest. Let me know in comments if you have any questions or substitutions you made. Feel free to tag me in social media if you made this recipe:). Thank you for reading my blog!! I really do appreciate it:).
Other Pumpkin and Fall Inspired Recipes
Feel free to check some of my other Pumpkin and Fall inspired recipes.
- Pumpkin Biscuits
- Stuffed Pumpkin
- Pumpkin Coconut Flan
- Phyllo Pumpkin Pie
- No Bake Cookies with Pumpkin Seeds
- Leeks, Potatoes and Butternut Squash Soup
- Butternut Squash Shell Pasta
- Chicken with Butternut Squash and Asparagus