Moist Pumpkin muffins with sweet white chocolate chips tender, spiced, and perfect for fall mornings.

Scale

1 3/4 cups all-purpose flour

1 cup pumpkin puree

2/3 cup sugar

1/2 cup vegetable oil

2 large eggs

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1/4 tsp cloves

1 tsp vanilla extract

1 cup white chocolate chips

Pinch of salt

1. Preheat oven to 350°F (175°C) and line muffin tin.

2. Whisk flour, baking powder, baking soda, spices, and salt together.

3. In another bowl, whisk pumpkin, sugar, eggs, oil, and vanilla.

4. Combine wet and dry ingredients until just mixed.

5. Fold in white chocolate chips.

6. Scoop batter into muffin liners.

7. Bake 18–22 minutes until toothpick comes out clean.

8. Cool 5 minutes before transferring to wire rack.

Do not overmix batter for best texture.

Store muffins in an airtight container up to 4 days.

Freeze for up to 2 months.

Keywords: Moist Pumpkin, pumpkin muffins, white chocolate chip muffins, fall baking