Description
Pumpkin White Chocolate Muffins are moist and flavorful, combining the sweetness of pumpkin with creamy white chocolate chips, perfect for a cozy fall treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate large bowl, whisk together the brown sugar, granulated sugar, melted butter, pumpkin puree, eggs, vanilla extract, and buttermilk until smooth and combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
- Fold in the white chocolate chips.
- Spoon the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra touch, sprinkle some white chocolate chips on top of the muffins before baking.
- You can replace the buttermilk with regular milk if needed, but buttermilk adds a nice tangy flavor.
- Store leftover muffins in an airtight container for up to 3 days or freeze them for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 19g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Pumpkin, White Chocolate, Muffins, Fall, Baking