Moist pumpkin muffins loaded with white chocolate. Spice, creaminess, and easy prep make this an ideal fall treat.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves
→ Wet Ingredients
08 - 1 cup pumpkin purée (not pumpkin pie filling)
09 - 3/4 cup granulated sugar
10 - 1/2 cup packed light brown sugar
11 - 1/2 cup vegetable oil
12 - 2 large eggs
13 - 1 teaspoon pure vanilla extract
→ Add-Ins
14 - 1 cup white chocolate chunks or chips
# Method:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly blended.
03 - In a large bowl, whisk together pumpkin purée, granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth.
04 - Add the dry ingredients to the wet ingredients and stir gently with a spatula until just combined. Avoid overmixing to maintain tenderness.
05 - Gently fold in white chocolate chunks, reserving several pieces for topping if preferred.
06 - Divide batter evenly among the muffin cups, filling each approximately three-quarters full. Top with reserved chocolate chunks.
07 - Bake for 20 to 22 minutes or until a toothpick inserted into the center emerges clean.
08 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to finish cooling completely.
