Pumpkin Muffins with White Chocolate Chips

A round blue plate showing lots of pumpkin muffins on top, surrounded by Fall decor.

These homemade Pumpkin Muffins with White Chocolate Chips are the perfect treat for Fall. They're soft, delicious and taste and smell of Pumpkin and spice.

Course Breakfast, Snack

Cuisine American

Keyword Pumpkin Muffins, Pumpkin Muffins with White Chocolate Chips

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 245kcal

Author Sonila

Equipment

1 glass mixing bowl
1 Whisk
1 spatula
12 Muffin Liners
1 Muffin Baking Tray with 12 muffins spots

Ingredients

2 cups all purpose flour
1 tbsp baking powder
pinch salt
2 eggs
1 cup sugar
1 stick butter (113 grams) unsalted
1 tbsp vanilla extract
¾ cup buttermilk
1 can pumpkin puree
white chocolate chips
1 pumpkin spice
1 tsp orange sugar

Instructions

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:)

Video

Notes

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.

Nutrition